Traditional Beef Stroganoff Recipe with Red Wine

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

Overhead shot of stroganoff in serving bowl topped with chives.

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 authentic beef stroganoff 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
Stroganoff in white serving bowl.

How to make it

Once coated in flour and spices, the meat is browned, adding even further to that great rich flavor. Tip: 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.

Recipe 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 & 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.

Noodles in a mushroom gravy.

Recipe FAQs

What cut of beef is best for beef 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. You can also use sirloin steak, beef tenderloin, or beef stew meat.

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.

Where is beef stroganoff from?

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

  • 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 it

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:

Here’s a sample Beef Stroganoff dinner party menu:

  • Arugula Salad
  • Roasted Broccoli
  • Buttered Egg Noodles
  • Beef Stroganoff
Bowl of stroganoff ready to be eaten.

More comfort food recipes

More chuck roast recipes

Did you try this beef stroganoff recipe with wine?

If you loved this beef stroganoff with red wine, 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.

For more great Platings and Pairings recipes, be sure to follow me on  InstagramTikTokPinterest and Facebook.

Want an even quicker way to make stroganoff? Be sure to try my Easy Instant Pot Beef Stroganoff too! 

Overhead shot of stroganoff in serving bowl topped with chives.

Traditional Beef Stroganoff

This traditional Beef Stroganoff recipe features beef cubes slowly cooked in a rich, creamy sauce flavored with wine, brandy and sour cream.
4.98 from 38 votes
Print Pin
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 8 servings



  • 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.


Store 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.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!


Calories: 429kcal | Carbohydrates: 22g | Protein: 28g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 280mg | Potassium: 769mg | Fiber: 1g | Sugar: 2g | Vitamin A: 205IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 3mg

This recipe was originally published in 2015. It was updated in 2023 to revise the photographs and content. The traditional beef stroganoff recipe remains the same.

42 thoughts on “Traditional Beef Stroganoff Recipe with Red Wine”

  1. 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.

  2. 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.

  3. 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.

    • 5 stars
      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.

  4. 5 stars
    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.

  5. 5 stars
    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

  6. 5 stars
    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.

  7. 5 stars
    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.

  8. 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?

  9. 4 stars
    I’m looking forward to trying your recipe. I do find it very difficult to use your measurements though. It would be great it you used standard measurements. How much is .31 of brandy or wine, or .94 of sour cream?

  10. 5 stars
    Making this tonight. I haven’t made Beef Stroganoff in years but with the cold , gloomy weather I decided to treat the littles to some good homemade classics like this. Smells heavenly and we can’t wait to eat. Thank you!

  11. 5 stars
    Thank you for this amazing recipe! Best stroganoff I’ve ever made compared to other recipes. I will definitely make this again and again.

  12. 5 stars
    Most recipes on google have reviews saying how bland the stroganoff tastes, so I went out of my way to get the wine and brandy. And let me tell you how amazing this was. The flavor has so much depth. The nutmeg is essential (I put extra) and I only have about 1/4 cup of sour cream so I used heaving whipping cream as well. So so so good. Thank you!!!!


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