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

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

567.2 calories; 29.4 g protein; 8 g carbohydrates; 149.8 mg cholesterol; 517.6 mg sodium. Full Nutrition

Reviews (666)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/02/2012
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 doubled the mushrooms so I could fake the actual amount of meat I used. I used dijon mustard and I added a teaspoon each of dried basil and dried oregano. I did NOT add the extra salt as there was plenty in the beef broth I used. I served this with buttered egg noodles and roasted broccoli. Everyone loved it. There's just enough for someone to re-warm for lunch tomorrow. Very good. Read More
(210)

Most helpful critical review

Rating: 1 stars
10/16/2016
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. Read More
(22)
872 Ratings
  • 5 star values: 674
  • 4 star values: 140
  • 3 star values: 36
  • 2 star values: 15
  • 1 star values: 7
Rating: 5 stars
01/02/2012
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 doubled the mushrooms so I could fake the actual amount of meat I used. I used dijon mustard and I added a teaspoon each of dried basil and dried oregano. I did NOT add the extra salt as there was plenty in the beef broth I used. I served this with buttered egg noodles and roasted broccoli. Everyone loved it. There's just enough for someone to re-warm for lunch tomorrow. Very good. Read More
(210)
Rating: 5 stars
01/02/2012
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 doubled the mushrooms so I could fake the actual amount of meat I used. I used dijon mustard and I added a teaspoon each of dried basil and dried oregano. I did NOT add the extra salt as there was plenty in the beef broth I used. I served this with buttered egg noodles and roasted broccoli. Everyone loved it. There's just enough for someone to re-warm for lunch tomorrow. Very good. Read More
(210)
Rating: 5 stars
11/18/2011
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 special occasions. I didn't happen to have wine on hand, and substituted red wine vinegar for the marinade, and it added a nice tang to the roux. If you're not fond of spicier flavors, it's fine to omit the red pepper. This is gourmet eating--remember to leave a tip for the cook! Read More
(148)
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Rating: 5 stars
01/07/2012
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 flakes, I used a pinch of ground cayenne. Also, this recipe can be completed with a slow cooker for 4-5 hours on low; add the sauteed mushrooms a half hour before the end of cooking time. I found that the gravy was a little thin in the slow cooker, so added some corn starch just before serving. You will love this recipe! The sour cream and cream cheese add the depth of flavor that makes this stroganoff "rich and creamy." Thanks, sanfrancook. Read More
(128)
Rating: 5 stars
02/03/2012
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 out the red pepper flakes and added the wine with the sauce ingredients instead of marinating. I used 1/2 C. sour cream and 4 oz. cream cheese. I served it over Spaetzle noodles imported from Germany. Simple words are inadequate to describe how good this is! Read More
(59)
Rating: 5 stars
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, set aside and proceeded with the rest of the recipe, following the directions as written. Only sub I made was using dijon mustard instead of yellow prepared. I served over a hearty home-style egg noodle and heard nothing but mmmm's around the table. Thanks for sharing a great and easy recipe. Will make again for sure. Read More
(47)
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Rating: 4 stars
01/18/2015
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 made the "gravy" somewhat sharp even cooking down for the allotted time. I'll cut back on the wine next time and it should be perfect. Very good recipe. Thanks for sharing Sanfrancook. Read More
(46)
Rating: 5 stars
10/13/2011
Excellent recipe. Followed as written, used a cast iron pan. Will definitely make again, would be perfect for company. Read More
(40)
Rating: 5 stars
02/01/2012
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 meat & didn't want to take a chance so I did this portion of the recipe using a slow cooker.... I used a beef round roast that I sliced 1/2" thick slices; (I used an inexpensive red wine -Terrenal Cabernet Sauvignon - from trader joe's) marinated pat dry sear each side in olive oil then immediately put into slow cooker saute onions & garlic in butter olive oil splash of wine pinch of salt.. added to slow cooker along with remaining marinade & all the other liquids & seasonings listed... let cook 3 hours on high. When done use all broth from slow cooker when following directions for "Steps #3..."... the sauce was creamy & so tastey. Personally I feel the cream cheese & sour cream are optional when using a slow cooker for beef. Tip: for noodles try this recipe: Grandma's Butter Noodles by Momofaddy. Delicious!! Read More
(33)
Rating: 5 stars
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. Read More
(30)
Rating: 1 stars
10/16/2016
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. Read More
(22)