Traditional Beef Stroganoff Recipe

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. 

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

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 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 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 beef stroganoff in large white bowl with spoon.

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.

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.
Beef stroganoff in large white bowl with serving spoon.

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.

Overhead shot of beef stroganoff in large white bowl with spoon.

Traditional Beef Stroganoff

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
4.11 from 38 votes
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Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 8 servings


  • 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


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


Calories: 408kcal | Carbohydrates: 8g | Protein: 34g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 119mg | Sodium: 1053mg | Potassium: 909mg | Sugar: 1g | Vitamin A: 195IU | Vitamin C: 1.2mg | Calcium: 57mg | Iron: 3.7mg

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.

33 thoughts on “Traditional Beef Stroganoff Recipe”

  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. 1 star
    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?


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