Rating: 5 stars
690 Ratings
  • 5 star values: 566
  • 4 star values: 88
  • 3 star values: 27
  • 2 star values: 6
  • 1 star values: 3

This is a fairly lean version of beef stroganoff, as most recipes call for more cream. This is something you can easily adjust to your tastes. I like a little thicker version, with just enough sauce to coat the meat and noodles.

Recipe Summary

15 mins
1 hr 30 mins
1 hr 45 mins
8 servings


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


Instructions Checklist
  • Season beef generously with salt and pepper.

  • Heat oil in a large skillet over high heat until nearly smoking. Stir in beef; cook, stirring constantly, for 6-7 minutes, until liquid evaporates and meat browns. Remove meat from the pan and set aside.

  • Stir butter, mushrooms and onions into the pan; cook and stir over medium heat until the vegetables are lightly browned. Add garlic and stir for 30 seconds. Stir in flour; cook for 1-2 minutes until incorporated.

  • Stir in wine and 1 cup of stock, scraping the bottom of the pan to release any browned bits. Bring to a simmer, cook for 3-4 minutes, until the sauce thickens.

  • Return beef to the pan. Stir in remaining cup of stock; bring to a simmer and cook on low heat for about 1 hour with the lid on, until the beef is tender and the sauce is thick. Stir every 20 minutes.

  • Stir in creme fraiche. Stir in chives. Season with salt and pepper to taste.

Serving Suggestion:

Serve over buttered noodles.

Cook's Note:

If creme fraiche isn't available, you can substitute sour cream.

Nutrition Facts

307 calories; protein 15.8g; carbohydrates 4.1g; fat 24.5g; cholesterol 85.8mg; sodium 288.1mg. Full Nutrition