I'm cringing to write this because it's probably sacrilige, but I usually make Stroganoff with plain yogurt so it's a little healthier. Still very tasty. I'm looking forward to trying this recipe.

Elise - This is one of my favorite dishes as well and was my "signature" dish at one time. I use a little minced garlic with the butter and use about 1/4 cup of good dry white wine along with the sour cream to finish it off. Yummy yummy! This may be on the menu for this week-end! Trish

So delicious with tenderloin/sirloin. Lovely picture, too! For anyone interested in doing a classic stroganoff on a budget, you can adjust the recipe and cooking time and use a tougher (and cheaper) cut like cubed chuck roast by browning the meat, onion and mushrooms, them putting everything back in to simmer with a cup or so of beef consomee (and a little sherry, if you want to get fancy) for about and hour to an hour and a half (or do the slow-cooker thing) before you mix in the sour cream. There are literally ENDLESS variations on this meal (Mom was partial to the ground-beef-and-mushroom-soup variety, but I can't really justify that one).

Ah, beef stroganoff... my husband's favorite.

Yes, tenderloin is good to use, and I have to say, I have MUCH better success slicing the meet when it is partially frozen, just a tip I learned over the years... And when I just can't get/have tenderloin? I will use beef cubes, and pressure cook the beef after browning in some beef stock before adding the sour cream etc. Makes VERY tender cubes of a normally tough piece of meat.

Great post, Elise!

Ohhhhhhhhhh Yuuuuummmmmm! I love Beef Stroganoff. The recipe reminds me just a bit of everything in the "Bubba Gump Cookbook," where every recipe starts with "Take a pound of butter..." I believe in everything in moderation, so there's room for this recipe, too.
Thanks for sharing it!

Nice recipe, but to be honest I've yet to figure out why in the States everyone adds mushrooms to Beef Stroganoff. I'm living abroad in Russia and I've very rarely seen it with mushrooms (which I don't like anyway). Also, onions are usually used as opposed to shallots.

This is the first time I've seen tarragon or nutmeg recommended, but everyone's got their own secret spice ingredients. I often add some powdered beef boullion instead of salt to add a bit of flavor. A clove of minced garlic is also a must.

In Russia, Beef Stroganoff is usually served with (or on top of) french fries, or with mashed potatoes. I'll admit to preferring egg noodles when I make it at home.

beckiwithani, don't apologize for your yogurt substitution! I made that switch some time ago, too, and love the tangier addition. I'm with John in thinking mushrooms don't belong in a stroganoff (even though I love the fungi), but it does help differentiate it from the many other such creamy, meaty stewy things offered across other cultures.

First time poster. :)

I'm another yogurt fan in the dish. I'll also admit to using tougher cuts of meat in the dish normally - the rest of it is so tasty, I could even do without the meat I think sometimes :)

I'll have to try this recipe, though!

This sounds absolutely awesome! I love Beef Stroganoff anyway, but cooking everything in butter is a great idea! Also, I like the addition of nutmeg and tarragon - oh and shallots instead of just onions - very good idea! I can't wait to make this!

Yum. This recipe is very similar to one I use except I use creme fraiche instead of sour cream add a shot of cognac and finish it off with fresh chopped dill. No tarragon for me!

This looks great! I too find that a shot of something helps it - usually brandy, I think that's the traditional thing. Anyways, the shallots are a brilliant idea, and your photography is good enough to make me crave Stroganoff for breakfast!

I'll sign on with the yogurt contingent; I love the lighter, tangier taste. And I've always made it with mushrooms. This is the kind of dish that begs for a snowstorm, when you've been out shoveling for hours and need to replenish your spirit!

Another variation was brought to my attention years ago and I've since seen it on Food Network.

Brasilians will typically add a tablespoon of tomato paste. Makes a beautiful rich color, adds a little sweetness that brings out the flavor of the beef.

Instead of tarragon (which I love), chopped parsley is frequently used for its fresh green taste. And, finally, 1-2 teaspoons of fresh lemon juice can be added when using sour cream to get the tanginess, but I like the idea of yogurt or creme fraiche and especially, the addition of cognac or sherry.

No snowstorms here in Sausalito, but it's still really satisfying after a bracing bike ride in our winter temps in the 50's.

This looks delicious! I can't remember the last time I've made Beef Stroganoff. I think I'd leave out the mushrooms, I don't really care for them. :)

I like the idea of adding a bit of tomato paste - beef stroganoff sometimes seems bland to me - not to mention fattening!

And over french fries? Whoa! Don't tell my husband.

It is enough to make me look forward to winter! It is mid summer here in New Zealand a bit too hot for a beef stroganoff. During winter I use a slow cooker to make large batches of dishes like this and freeze for those days when I am to busy to actually cook from scratch.

Thanks for sharing.

Best I ever had was in Innsbruck, Austria. It was served over spatzle.

I could just say the words 'beef stroganoff' to the G-man and his eyes would glaze over, he may profess undying love and maybe drool slightly. He loves it that much, but he's my pre-teen carnivore, for sure.

I am in the mushroom camp (only super fresh portabellas- and NOT overcooked!), and the yogurt camp- although I do like to add just a touch of sour cream to give it a creamy edge.

My husband wooed me with Beef Stroganoff. Once, when we were living in an apartment, he made it for our first dinner guests. But the woman from downstairs came up and hurled a string of obscenities at him for making too much noise (huh?) and he got so rattled he forgot the sour cream. Our guests were too polite to say anthing.

Bryan's favourite. We're having it for dinner tomorrow night.

I *love* stroganoff. If all I have is a tougher cut to use, I'll dredge it in flour, brown & remove from the pan, sautee up my shrooms, shallot / onion & garlic (tossing in a few tbsp of the seasoned flour from dredging) then deglaze with a shot of red wine and beef broth. Everything goes back into the pan with enough beef broth to barely cover and simmer for 45 mins, then stir in the sour cream. Makes a slightly thinner sauce, but adds a nice depth to the flavor.

I'm in the mushroom camp on stroganoff, no doubt because when I was a child my mother used cream of mushrooms soup to make it. The key seasoning for me though is Worcheshire sauce--I've never tried nutmeg or tarragon in it. I also tend to serve it on couscous to add a bit of variety to the dish.

Over french fries!! Hold me back. I love the idea. My mother made this for special dinner parties when I was a child. I always associate it with "fine dining." :) Your pictures are wonderful!

Oh my goodness, you are gonna love this one. My old roommate used to make Trailer Park Beef Stroganoff. He would take mushroom gravy in the jar and heat in a big pot on the stove, while he microwaved some frozen pre-made swedish meatballs that come in the bag in the frozen section. He would wait until the gravy was hot and the meatballs were defrosted and add the meatballs to the gravy and add sour cream and season with garlic salt and pepper, mix all together until all were heated and then serve over egg noodles..

It's wasn't half bad and pretty quick...

Okay. My mom makes a killer strganoff but she gets her recipe from a Betty Crocker cook book that is like, 20 years old. I will try this but am biased as hers is THE BEST I have ever had.

Call me a heathen, but I use powdered onion soup mix in mine. I KNOW, I KNOW, it sounds crazy. But I've tried many variations and this is by far the best version I've ever had.

I brown the beef, add a packet of onion soup mix, about a half a bottle of red wine, add the mushrooms (which I've sauteed seperately), reduce, then add the sour cream.

Damn, it is sooooooo tasty.

One thing I've done is pound the sliced meat if it's a tough cut. then dredge it in flour and go one from there. The nutmeg does add a nice touch as well. I do like adding a shot of wine or something when making the fancy shmancy grownup company version. For the kids it's usually just hamburger stroganoff - with ground buffalo. Tonight we made our own egg noodles though - we being my 11 & 6 yr olds.

This recipe is SO good! I'm not a great cook, but last night I was chef of the year. Well, at least my husband thought so.

Help. I've agreed to make stroganov for about 100 people as a fundraiser for my church. Any helpful hints out there?

I think the nutmeg and tarragon really do some magic in this dish.

Years ago I found a recipe online called the original house of stroganoff recipe. It called for mushrooms, NO onions of any kind, NO nutmeg or tarragon. Beef, mushrooms, butter, garlic, paprika, flour salt/pepper, white cooking wine, lemon juice, beef broth, basil and rosemary, sour cream, and the sour cream is added and then simmered for 20 minutes. Everyone who has had it asks for the recipe, but I can't find it on the internet any more. Anyone ever heard of this recipe?

I just layed out the beef, and am going to try this tonight. I love mushrooms, and stoganoff wouldn't be the same without them. I can't wait to try them with the nutmeg & tarragon. Garlic is a must. Julie

Help! I'm having a gentleman over for dinner in a few weeks and he says he's dying for beef stroganoff. I plan to make this recipe, but I'd like to know what to serve with this dish to make a former Kansas man eat out of the palm of my hand! I'm talking full meal beginning w/ just the perfect wine and ending w/ dessert.

Thanks for your time.

This is probably an even worse crime but I sometimes stir through a small teaspoon of dijon mustard to add extra depth to the paprika flavour; I was on this site as was researching yoghurt as a healthier option which I had been contemplating for some time and from the comments above I will give that a go tonight I think.

Do not be concerned cooking for 100 people. It is as simple as cooking for 10 but multiply and allow for doggie bags as your kitchen help will be taking "leftovers" home for sure.
I also cook for Church venues so count 1 lb of meat for 3 people. This week I will use beef rump and cube it.
Caramelize 3 lb of diced onion in olive oil.
Add 1 lg head of pasted garlic.(place pealed cloves of garlic on cutting board and handfull of salt. With chefs knife crush garlic and paste toward yourself as salt acts as an abrasive).
Add 35 lb of cubed beef and pepper give an occasional stirr to prevent burning and let beef to brown well. Cover with lid watching not to loose juice and add vegetable stock to keep beef stewing for about 1 1/2 hr (to your desired tenderness). Can of tomato paste is a good idea also nutmeg. If you dare add 750 ml red wine it looses alcohol as soon as it hits the pot. Use your taste buds for any additional desires after all it will have your signature on.
Finaly chop fine handfull of chives mixed into
1 lt of sour creem and mix into your creation.
Ready to serve over mashed potato which is spiked with garlic and onion.
I like to finich dressing up with a few spears of red beets to add that Ruski touch.
Karel

Delicious and yummy. Just perfect!!!

I always love beef stroganoff but never had the guts to try. However, when I saw this recipe, I thought of giving it a shot and I did on the following day. Consider it was my first attempt, the result was satisfaction. My husband enjoyed it especially with fettucine. I brought the leftover to work and let my colleague tried it and she liked it too. Thank you so much and I'm glad that I've found this website.

Anna

I loved this recipe! Fantastic and I served it over noodles with a crusty loaf of sourdough.....

The problem with Beef Stroganoff is that everyone thinks you have to have beef in it! I always cook mine with Elk or Venison. Great way to tenderize your tougher deer meat.

Is there a variation on Beef Stroganoff that doesn't use sour cream or yogurt?

I made this recipe tonight and it was delicious with a capital "D"! I've never made this before, but the recipe and your helpful comments on variations made it easy - many thanks to you all. My husband and 19 year old son loved it and want me to make it again!

Stroganoff is one of my favorite comfort foods - I appreciate the post about alternatives to beef.... I often use chicken. Cut in to small pieces and browned in butter/olive oil. Onions, mushrooms, garlic and a little white wine - then the sour cream (reduced fat variety works well for us). Granted, it doesn't quite have the depth of beef, but it's also a little less rich (which I sometimes favor).

Mine has mushrooms, onions (I seldom use shallots, too mild for me), garlic (cloves and powder) and mustard. I use the rustic kind with all the seeds, a tablespoon or two. Somehow the spices in that compliment the sour cream to me, and make it all the richer. If you marinate the beef with it (I use New york strip), it really adds a tangy layer of flavor.

I considered yogurt when I made it tonight; I may try that in the future.

Tasty! I prepared it with ground sirloin, and it tasted just as good. Even the kids like it. If you're running low or out of sour cream like I was, I threw in some lowfat cream cheese and milk along with a half cup of sour cream. Worked fine.

I've made this a few times and it is excellent. I like to also add a splash of red wine at the end of cooking to deglaze the bottom of the pan. Thanks for the great recipe. I was looking for something that reminded me of my dad's stroganoff.

Does anybody have a vegetable that goes with beef stroganoff?

Another Stroganoff substitute for sour cream is Cream of Celery Soup or Cream of Mushroom soup. Any brand is ok. One can per lb.of meat.
An excellent side vegetable is green beans, fresh or frozen about 12 oz. with butter 1tbs sauteed sliced almonds. Season with fresh garlic, fine minced onion (may use onion powder, 1 tbs.) and salt to taste. Simmer in 2oz broth or water for about 10 minutes or until tender.

I'm making stroganoff right now and was just looking for other ideas. My wife can't eat beef or dairy so I use pork. I have gotten more depth of flavor by cooking 2 pieces of bacon in a pan and then browning the pork in the bacon fat. Another addition is adding cream sherry to the mushrooms and deglazing the pork with red wine. I also use onions and garlic. The rest of us who can eat dairy put a Tbl. or more of sour cream on top at the end.

This is a nice simple stroganoff recipe that will give very good results. I would respectfully suggest that one use beef stock instead of water for thinning the sauce out a little. In fact I usually put a splash of stock in with the mushrooms as they sautee, then add a few teaspoons more after the sour cream should the sauce need a bit more thinning.

I've added a touch of tomato paste as well when the whim strikes me. It's not something I always do but it adds a nice hint of sweetness and complexity to counter the tartness imparted by the sour cream.

Great recipes and a nice site. Keep up the good work.

Great quick recipe. Here are a few suggestions respectfully submitted for consideration.

Chuck roast is a great inexpensive cut for this dish. I use dry packet Mc Cormicks Au Jus for stock, only 100 mg. of sodium per cup. Make sure you like nutmeg before you add it. In addition to the shallots I add finely diced green onion. Last, a couple tablespoons of brandy is a perfect touch AFTER you add the sour cream.

Enjoy!

Chef Steviebeef

Oh my!

Welp, just published my version of yours. Actually cooked it last Friday, and I have to say, "YEAH !!!"

I like the idea of browning in butter and browning separately, perfection. But my local Latin market didn't have mushrooms so I used fresh chile peppers instead, hope that's okay.

xo, Biggles

Try this for a tasty twist. Using a Chuck Roast, instead of doin all that slicing, Braise it, then roast it whole, and then pull it like you would for pulled BBQ sandwiches. Oh, and I'm in the Shrooms are nasty clan!! LOL. Give it a try, a very diff. taste to one of my favorite dishes.

Can leftover stroganoff be frozen?

This is one of those perfect male dishes. Meat and noodles. I leave the mushrooms out of course, but speaking as someone who played sports their whole life, this was the perfect pre game meal, and great afterwards

HMMM I use bear meat for my stroganoff I don't have to use all that butter then bear is a little bit of a fattier meat but also adds a small bit of wild into it. My husband has high Cholest. So I have to make it ahead of time and portion it out in containers otherwise he will sit down and eat it all. Wine that is as cheap or as expensive as you want makes all meats that I add nice and tender I usually us about half a bottle by the time I have reduced everything. I also use almost all of the ingredients that are above so I was happy to see that it was here. I add a pinch of fresh mint so chopped up you really don't know it is there and sometimes a little sage but again I use fresh as I have a good garden right out my front door of it. Going to make this tonight.

This has become my favorite dish, and our kids love it, too. I use ready cut beef stir fry meat as it works well and doesn't need a long cooking time because it's tender. Cook the meat til almost carmelized, then add onion and stir, add a good red wine and cook off the alcohol for 5 min. Then add some beef stock and cover with lid. I cook some carrot with bay leaf and thyme in part of the beef stock on the side and add that to the pot after mashing the carrot. At end of cooking time, I cook some garlic and butter in separate saucepan and add that after a few minutes. Add sour cream, good quality stone ground spicy mustard, and chopped parsley. Serve over noodles. We leave out the mushrooms as noone here likes them. Delicious !!!

I love stroganoff. A Russian chef told me his mother used to add sweet gherkins at the end. I've tried cornichons as well and they work great. Give it a go you wont be disappointed with the contrast.

I made this last night, substituting porcini mushroom stock for the nutmeg and tarragon. Take 3 ozs of dried porcini's and rehydrate in 2 cups boiling water until reduced to 1 cup. Strain, discard the solids and add to the beef/mushroom mixture just before you add the sour cream. We had guests over and they both had seconds and thirds!

Love all the suggestions listed by contributors.
I plan to combine a couple of ideas from dif-
ferent ones and use my favorite meat source for
stroganoff. When we barbeque tri-tip, we always
plan for left overs. It makes great stroganoff!