Traditional Beef Stroganoff

Side view of bowl of stroganoff.

Traditional Beef Stroganoff features beef cubes slowly cooked in a rich gravy spiked with brandy and wine, and given a healthy dose of sour cream. Served over buttered noodles it’s the ultimate comfort food dish. 

Stroganoff PinGrowing 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 today – Slow cooked and spiked with brandy, it develops itself into a rich dish with a creamy sour cream based gravy that is just… so… good! I like to serve it the traditional way, over buttered egg noodles, with an extra helping of sour cream and a sprinkling of chives.

How Do You Make Traditional Beef Stroganoff?

The meat is coated in a flour-spice mixture consisting of garlic powder, nutmeg and salt and pepper. I love to incorporate nutmeg into rich meat dishes because I feel like it adds an extra layer of depth to the dish. It’s that something that you can’t really pick out, but it adds just that little something. 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.

Overhead shot of bowl of stroganoff.

What Cut of Beef Do You Use for Stroganoff?

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.

How Do You Make Beef Stroganoff Tender?

A low, slow cook time makes this beef stroganoff extra tender. I simmer this stroganoff for 1 1/2 hours on low heat.

What is Beef Stroganoff Traditionally Served With?

I serve this Traditional Beef Stroganoff with buttered egg noodles. You could also serve it with rice pilaf, mashed potatoes or crispy roasted potatoes.

What are Good Side Dishes for Beef Stroganoff?

Try serving this rich beef stroganoff with a light, crispy side dish that has a bit of acidity to it. Here are some great options:

If you loved this Traditional Beef Stroganoff recipe 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.

Side view of bowl of stroganoff.

Traditional Beef Stroganoff

Course: Main Dish
Cuisine: Hungarian
Keyword: beef stroganoff, stroganoff
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 8 servings
Calories: 408 kcal
Author: Erin @ Platings & Pairings

Spiked Beef Stroganoff - Beef cubes cooked slowly in a rich gravy spiked with brandy and wine, and given a healthy dose of sour cream served over buttered noodles

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Ingredients

  • 2 pounds chuck roast cubed
  • 1/3 cup plus 3 tablespoons flour
  • 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

  1. 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.

  2. 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.

  3. 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.
  4. 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.
  5. 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.

  6. Stir in the sour cream and season to taste with salt and pepper. 

  7. Serve stroganoff over buttered noodles. Garnish with additional sour cream, plus chopped chives.
Nutrition Facts
Traditional Beef Stroganoff
Amount Per Serving
Calories 408 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 10g63%
Cholesterol 119mg40%
Sodium 1053mg46%
Potassium 909mg26%
Carbohydrates 8g3%
Sugar 1g1%
Protein 34g68%
Vitamin A 195IU4%
Vitamin C 1.2mg1%
Calcium 57mg6%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.

Have an Instant Pot? Try this Instant Pot Beef Stroganoff too! 

This recipe was originally published in May 2015. It was updated in January 2019 to revise the photographs and content. The recipe remains the same.

Wine Pairings with Traditional 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.

Overhead close up of stroganoff.

17 comments

  1. Amanda @ The Chunky Chef

    I LOVE beef stroganoff, and your recipe looks so delicious!!

    Reply

  2. Kim (Feed Me, Seymour)

    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!

    Reply

  3. Michelle | A Dish of Daily Life

    Beef stroganoff is such a great comfort food dish. I love the idea of using brandy. Definitely trying your version!

    Reply

    1. Erin

      Thanks Michelle – I hope you love it! The brandy really did add such an interesting touch and great flavor!

      Reply

  4. Breona Graper

    5 stars
    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.

    Reply

  5. Pech

    This looks so perfect for the cold weather we’re having!!

    Reply

    1. Erin

      Yes!! It’s been SO chilly outside and this is definitely comfort food for the season!

      Reply

  6. Marlynn | Urban Bliss Life

    5 stars
    I love beef stroganoff! I’ve been making it in the Instant Pot lately, but love your recipe. Brandy AND red wine?! Yes, girl!

    Reply

  7. melissa manos

    5 stars
    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!)

    Reply

    1. Erin

      I hope they love it Melissa!

      Reply

  8. Kelsey

    5 stars
    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.

    Reply

  9. CC

    Where do you add the onion?

    Reply

    1. Erin

      It goes in in step 3. Hope that helps!

      Reply

  10. Babs

    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.

    Reply

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