This traditional Beef Stroganoff recipe features beef cubes slowly cooked in a rich gravy spiked with wine and brandy, and given a healthy dose of sour cream. Served over buttered noodles it’s the ultimate comfort food dish.
Growing up beef stroganoff was always one of my favorite meals. Granted it was Hamburger Helper and it probably took a total of 20 minutes to cook up. I had very undiscriminating tastes at that age.
I’m cooking up a more “adult” version of stroganoff today. It is slow cooked and spiked with brandy and wine. It develops itself into a rich dish with a creamy mushroom sauce that is just… so… good!
But if you don’t have red wine or brandy on hand, you can definitely swap it out… Use all red wine (no brandy). Or use sherry in place of the red wine and brandy. If you prefer not to cook with alcohol, you can leave it out entirely. In its place, you could add a few glugs of Worcestershire sauce to add a hint of acidity, which will balance out the rich, creamy sauce.
I like to serve it the classic way, over buttered egg noodles, with an extra helping of sour cream and a sprinkling of chives.
🛒 Ingredients Needed
- Chuck Roast – Chuck roast becomes fall-apart tender when it’s slow cooked, liked this stroganoff. You can also use sirloin steak, beef tenderloin, or beef stew meat.
- All Purpose Flour – This helps to brown the meat and thicken the sauce.
- Garlic Powder + Nutmeg
- Olive Oil + Butter
- Onion
- Brandy
- Red Wine – Use a dry red wine like zinfandel, syrah or pinot noir.
- Beef Broth – I like to use low-sodium beef broth or bone broth so that I can control the salt in the finished recipe.
- Cremini Mushrooms – These are baby portobello mushrooms. You can also use white mushrooms, chanterelle mushrooms, or any other mushrooms you love.
- Sour Cream – You can also use Greek yogurt.
- Chives – To garnish. This is optional. You can also use chopped parsley.
- Salt + Pepper
📋 How Do You Make Traditional Beef Stroganoff?
Once coated, the meat is browned, adding even further to that great rich flavor. Don’t crowd your pan during this step. Doing so causes your meat to steam rather that brown. We’re looking for that browned bit goodness here.
After browning the meat, it’s tossed together with some sauteed onions, doused with brandy and wine (this makes me smile) and given a beef broth bath.
Let it simmer away for an hour an half until the meat is just about tender. At this point, we’ll add some sauteed mushrooms to the mix and let them join the party for 30 minutes, just to get those flavors really meshing together.
Taste for seasoning and add additional salt, pepper, nutmeg and you’re ready to serve.
✔️ Variations
- Mustard: Stir in a bit of yellow or dijon mustard to your finished dish.
- Alcohol Free: You can leave out the brandy and wine in this dish. Simply add a few glugs of Worcestershire sauce to add a hint of acidity, which will balance out the rich, creamy sauce.
- Ground Beef or Ground Turkey: You can swap out the chuck roast for some ground beef or ground turkey. You won’t need to simmer for the extended time. Simply combined the browned meat with the creamy mushroom sauce and enjoy!
- Instant Pot: Try my Easy Instant Pot Beef Stroganoff for a quicker version of this dish.
🕕 How to Make Ahead and Store
It’s best to store the noodles separately from the stroganoff, since the noodles can become mushy when reheated. Store the leftover stroganoff in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to three months. Let it thaw overnight in the fridge before reheating. Reheat over moderate heat on the stove, or in the microwave.
ℹ️ Recipe FAQs
For this Traditional Beef Stroganoff recipe I’m using a chuck roast. This cut of beef, when cooked low and slow, ends up being super tender and flavorful. You can also use sirloin steak, beef tenderloin, or beef stew meat.
A low, slow cook time makes this beef stroganoff extra tender. I simmer this stroganoff for 1 1/2 hours on low heat.
Beef Stroganoff is a popular dish that originated in Russia in the 19th century. It was named after Count Alexander Grigorievich Stroganoff, who lived in Odessa. It’s said that it was created for him by a French chef.
🍷 Wine Pairings for Beef Stroganoff
- To balance the rich flavors of the dish, try a rich, fruity wine such as a Grenache or a Shiraz.
- Dry Rosé is another great match. The acidity balances out the richness of the dish.
🍽 What To Serve With Beef Stroganoff
I serve this Traditional Beef Stroganoff with buttered egg noodles. You could also serve it with rice pilaf, mashed potatoes or crispy smashed potatoes.
For other options, try pairing this rich beef stroganoff with a light, crispy side dish that has a bit of acidity to it. Here are some great options:
- Apple Slaw with Celery Root
- Grilled Broccolini with Apple Cider Vinaigrette
- Shaved Fennel and Celery Salad
- Shaved Brussels Sprouts Salad with Mustard and Parmesan
- More → 20+ great sides for Beef Stroganoff
Here’s a sample Beef Stroganoff dinner party menu:
- Arugula Salad
- Roasted Broccoli
- Buttered Egg Noodles
- Beef Stroganoff
🥣 More Comfort Food Recipes
- Instant Pot Beef Stew
- Smoked Short Ribs
- Pumpkin Mac and Cheese
- Slow Cooker Bolognese Sauce
- Potato Gnocchi
- Boston Market Meatloaf – Copycat recipe
Did you try this beef stroganoff recipe with wine?
If you thought this was the best beef stroganoff I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
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Want an even quicker way to make stroganoff? Be sure to try my Easy Instant Pot Beef Stroganoff too!
Traditional Beef Stroganoff Recipe
Ingredients
- 2 pounds chuck roast (cubed)
- 1/3 cup flour (plus 3 Tablespoons)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon nutmeg
- 2 Tablespoons extra virgin olive oil
- 1 large yellow onion (sliced)
- 1/4 cup brandy
- 1/4 cup red wine
- 3 cups low-sodium beef broth
- 1 Tablespoon butter
- 8 ounces cremini mushrooms (sliced)
- 3/4 cup sour cream
- 1 pound cooked (buttered and seasoned egg noodles)
- 3 Tablespoons chopped fresh chives
- Salt and pepper
Instructions
- In a large bowl, combine 1/3 cup flour, garlic powder, nutmeg, 2 teaspoons salt and 1/4 teaspoon black pepper. Pat the beef dry with paper towels and add to the flour mixture in the bowl; toss to coat.
- In a Dutch oven, heat the oil over medium-high heat. Working in batches (don’t crowd the pan), add the beef and cook until browned on all sides. Transfer to a plate.
- Reduce the heat to medium and add the onion. Cook, stirring often, until softened, about 4 minutes. Add the brandy and wine and cook, scraping the pan with a spoon, about 1 minute. Return the meat to the pot and add the beef broth. Bring to a boil, reduce heat to low, cover and simmer until the beef is tender, about 1 1/2 hours.
- Transfer one cup of broth to a small bowl; add the remaining 3 tbsp. flour and whisk until smooth. Add the flour mixture to the pot. Season to taste.
- In a large skillet, melt the butter over medium heat. Add the mushrooms and cook, stirring often, until golden brown, 5-7 minutes. Add the mushrooms to the meat mixture. Simmer 30 minutes longer.
- Stir in the sour cream and season to taste with salt and pepper.
- Serve stroganoff over buttered noodles. Garnish with additional sour cream, plus chopped chives.
Notes
Nutrition
This recipe was originally published in 2015. It was updated in 2019 and 2023 to revise the photographs and content. The traditional beef stroganoff recipe remains the same.
I LOVE beef stroganoff, and your recipe looks so delicious!!
beef storganoff uses sour cream not wine what your recipe emulates is beef burgandy
There is 3/4 cup sour cream in this recipe Terry.
I think what I love most about beef stroganoff is how nostalgic it is! It always reminds me of childhood. Your version looks so creamy and delicious, definitely adding it to my menu!
Yum! This looks incredible!
Beef stroganoff is such a great comfort food dish. I love the idea of using brandy. Definitely trying your version!
Thanks Michelle – I hope you love it! The brandy really did add such an interesting touch and great flavor!
That’s funny, beef stroganoff was my favorite comfort dish as well as a child…also h. helper for sure. This looks so delicious, I like the idea of adding nutmeg to deepen a rich meat dish. Thanks for sharing.
Thanks Breona!
This looks so perfect for the cold weather we’re having!!
Yes!! It’s been SO chilly outside and this is definitely comfort food for the season!
I love beef stroganoff! I’ve been making it in the Instant Pot lately, but love your recipe. Brandy AND red wine?! Yes, girl!
Thanks Marlynn!
just you saying it was your favorite dish as a child makes me want to try this with my kiddos! (ps. i love the ribbon noodles!)
I hope they love it Melissa!
Ooh the flavors you’ve added make such a nice addition to a wonderful dish. My mom also made stroganoff a lot growing up, but I think it was a few steps above hamburger helper! I haven’t had it for years, I’ll have to try your recipe.
Where do you add the onion?
It goes in in step 3. Hope that helps!
While your recipe is more affordable using a cheap cut of meat, I would opt for a beef tenderloin cut in strips, cooked quickly, and removed from the pan while the sauce is being constructed. I wouldn’t make Beef Stroganoff except for a special occasion, therefore the splurge on the meat, but regardless I feel the meat should be in strips not cubed.
Right on Babs…
Beef Stroganoff should be for special occasions… splurge on the meat. Try making it with thin slices of a New York steak… really special occasion? Get a Wigu NY steak! and always… meat in strips not cubes! And, please, no wine, just a finishing with Brandy, flamed. When I use Wigu it gets a dose of Martell! Go at it this way you don’t need flour… use Mexican Sour Cream and a squeeze of Italian sundried tomato paste and you are making a dinner none of your guests will forget.
I can’t thank you enough for sharing this recipe. It is absolutely superb, I just finished eating it and I feel so deliciously full, my mouth is full of tasty flavors. I could tell ahead of time from the recipe that you know what you are doing, that cooking is all about the little details you spend time on, and I really appreciate finding recipes of this quality. Long story short, so happy I found your site and recipes and I will be making this as my go-to stroganoff moving forwaard.
I was just telling my mom the other day that I wished I could have my Grandmother’s beef stroganoff. THIS IS IT. No one makes it quite like her, however I just finished cooking it and my house smells so great. Thanks for this great recipe. xx
You are so welcome Jaren!
Nothing like tradituonal Eussian beef Stroganof
I did make this and it was delicious. I was tired of recipes that tell you that you can just throw together some canned ingredients and voila! instant flavor and perfection in minutes!. I loved the browned mushrooms, a much needed detail thank you and the addition of a little brandy was fantastic. thank you.
Love love love this recipe, definitely a favourite in my house
Love love love this recipe, definitely a favourite in my house, absolutely amazing 😍
Thank you for this recipe. I just earned a ton of brownie points with my honey. We tried it tonight and can’t wait to make it again! YUM!!
I didn’t have any brandy on hand so I had to use white wine and red wine. I will make sure to grab some brandy to try next time. Also am thinking I will try to make with venison sometime.
Thanks Vicki! This would be amazing with venison!!!
I have made this several times now and ALWAYS get tons of compliments. I did get the chance to try it with venison and it was AMAZING as well!
Thanks again for sharing your recipe. It has become one of my go to recipes when expecting company.
I’m so happy you like it Vicki!
This was terrible. Bland, salty. I followed the directions exactly except I used beef loin. Instead of simmering on the range, I put it in the oven covered (Dutch oven) at 350 for 90 minutes.
Hi Peter – Unfortunately, it sounds like you changed my original recipe quite a bit, so that could be the reason… Loin is much leaner than chuck roast, and that’s probably one of the reasons your version was lacking in flavor. Also, it sounds like it was probably overcooked. Maybe give it a go as written, and then report back?