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My review
Rich and Creamy Beef Stroganoff
50
SANFRANCOOK
"A rich, creamy beef stroganoff. This recipe uses a roux to create a beef gravy that is then thickened with sour cream AND cream cheese. A little bit of zip is added using pepper flakes. Serve this over egg noodles."
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Ingredients
1 h 50 m servings 567Original recipe yields 8 servings
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Directions
{{model.addEditText}} Print- Place the beef into a large bowl. Stir in the red wine, salt, and black pepper. Marinate for 10 minutes, then remove the beef and pat dry with a paper towel. Reserve the remaining marinade.
- Heat the olive oil in a large skillet over medium heat. Stir in the beef; cook and stir until browned, then transfer to a plate, 5 to 7 minutes. Drain any remaining grease from the skillet. Melt 2 tablespoons butter over medium heat. Stir in the onion, garlic, and a pinch of salt. Cook and stir until the onion is soft and translucent. Transfer the onion mixture to the plate with the prepared beef; set aside.
- Melt another 2 tablespoons butter in the same skillet over medium heat, and stir in the mushrooms. Cook and stir until the mushrooms are tender, about 10 minutes. Place the cooked mushrooms in a bowl and set aside. Melt 1/4 cup of butter in the skillet. Whisk in the flour, cook and stir until the flour no longer tastes raw, about 4 minutes. Slowly whisk in the beef stock. Bring to a boil, stirring constantly, then reduce heat to medium low. Pour in the reserved red wine marinade, Worcestershire sauce, prepared mustard, and red pepper flakes, then add the beef and onion mixture. Cover and simmer until the meat is tender, about 1 hour. Season with salt and black pepper.
- Stir in the mushrooms, sour cream, and cream cheese about 5 minutes before serving.
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Reviews
Read all reviews 565734 Ratings
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Most helpful positive review
1/2/2012
I used a cheap cut of meat and half the amount called for (beef stew meat--hey, on a tight food budget!) and only a pound which meant a) I had to simmer my meat just a little longer and b) I dou...
Most helpful critical review
7/15/2012
We've made this a couple times now. The first time the spice was overpowering, and this last time the flavor was just bad. The meat had no flavor, and the gravy just wasn't good.
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1/2/2012
I used a cheap cut of meat and half the amount called for (beef stew meat--hey, on a tight food budget!) and only a pound which meant a) I had to simmer my meat just a little longer and b) I dou...
11/17/2011
This is absolutely delicious! The only thing I would change to make it a fool-proof dish is to use beef tenderloin for the meat--it cooks faster and is always tender. It's worth the extra $$ for...
1/7/2012
My husband raved about this recipe! I did not marinate in red wine, and the flavor was great without it. As other reviewers mentioned, I subbed dijon for yellow mustard. Instead of red pepper fl...
2/3/2012
Oh. My. Word. You know those recipes that you just have to try because they have 3,000+ five-star ratings, and they turn out to be AWESOME? This deserves thousands of five-star ratings! I left ...
1/18/2015
Used a cut of top sirloin as that's all I had available without going to the store for chuck roast. Stroganoff was very creamy and thick, but I found the wine marinade to be a tad strong and ma...
12/28/2011
Very tasty and delicious Stroganoff. I used the rest of my Christmas Prime Rib, cut into thin strips instead of the chuck roast recommended. Sauteed the onions, garlic and mushrooms together, se...
10/13/2011
Excellent recipe. Followed as written, used a cast iron pan. Will definitely make again, would be perfect for company.
1/31/2012
Loved it even more before adding the cream cheese & sour cream... so next time I make this I'll leave those 2 things out. I made the following variations since I do NOT like tough or chewey m...
10/26/2011
Best recipe I've found for Stroganoff! I used white wine instead of red and next time I'll cut the crushed red pepper in half. We love some spice but this was a little too much for us.