Chef John's Classic Beef Stroganoff

I cannot afford beef chuck roast right now, I used beef stew meat instead. I also did not have creme fraiche, I used sour cream instead. You could not tell that I used beef stew meat, the meat turned out very tender and juicy. My family all said that this is their favorite stroganoff yet. I served the boys' portions over buttered egg noodles, I ate my portion over steamed garlic broccoli as I'm trying to watch my carb intake.

My family loved this! I didn't have time to make creme fraiche so I used sour cream. Next time I would like to make it using the creme fraiche. Don't forget to butter your noodles. This is so much better than my recipe using cream of mushroom soup. Highly recommend! You will not be disappointed.

This is hands down one of the best beef stroganoff recipes I have had in a long time. I did use stew meat and just made sure to brown it good and let it rest a bit and simmered a little longer. Made recipe exactly as written but added an additional 3 Tbs. flour mixed in with some broth to tighten it up a little. The creme fraiche really seals the deal you don't have to go crazy to buy it. If you know you will make this then you can make your own. In a non reactive container mix 1cup heavy cream with 1Tbs of buttermilk or plain yogurt and cover loosely with plastic wrap. Leave out at room temp. around 72 degrees for 24 hours stir once and a while 8 hours or so but not necessary. Warming the cream a little will speed things up a little and it can be used in as little as 12 hours but will not have the consistency you may want. It can go as long as 36 hours I find 24 or so just right. Can be stored in tight container in frige for up to 10 days the cold will stop the fermentation and you Can make ahead. Also great for creamed recipes and potatoes. This recipe is a keeper for sure. I know I will be making it a part of the rotation. Serve over wide egg noodles its great. Be sure to make extra I bumped recipe to ten servings to have some leftovers for lunch you will be glad you did. Reheats well just slow simmer. Happy cooking, GG

oh my gosh, i think that i have made this recipe about 4 times now....it is a fantastic dinner and often requested by my picky husband. i usually double the shrooms and onions just because we like a lot of veggies. i DO make my own creme fraiche as chef suggests, it is extremely easy, just consists of cultured buttermilk and heavy whipping cream. you just need to start it 2 days before you will be making the stroganoff. it is so much better than sour cream because you can actually simmer it without seperation and reduce the sauce. well worth the very minimal effort. be patient when browning your mushrooms, because at first they will appear to just be stewing in their own juices, but then, the water evaporates, but the butter does not, and they begin to brown beautifully. it usually takes me about 15 minutes to get to this point. this is a wonderful tip i learned from chef john, before i rushed them and they never got brown....just have to be a bit patient! anyway, served this on hot buttered poppyseed egg noodles (papadelle from trader joes) and a nice pickled cucumber and onion salad. thank for reading :)

I can't believe no one's rated this yet. I've made this a few times and I love it! I buy mushrooms with this in mind. I don't always use exact measurements, but kind of eyeball it. It is soooooo good!!

Fantastic and very easy. I bought and used the creme fraiche because I wanted to try this just as the Chef wrote it, but I think in the future I will use sour cream. I didn't like the runny consistancy that I got with creme fraiche. The flavor of the dish is absolutely perfect!

OMG this was to die for yes it is that good and I like medium noodles it was awesome like all your recipes I also so made your molten lava cake for after dinner well the hubby would nott stop eating it sohe had no room for dessert and he loves dessert but he loved the stroganoff more I was very suprised the power of meat and noddles and yes I made my own creme fraiche come on people it is so easy to make save your money and make it

I followed this recipe exactly and I was very disappointed. I've been making the Betty Crocker classic beef stroganoff recipe for years, but thought I whould try a more sophisticated recipe. Well, this is one of those times that I was wrong. Very shallow flavor, I'll go back to Betty.

Amazing! Kids loved this. Instead of letting it simmer on the stove, I browned it up & placed in the slowcooker and left for a class. When I got home, I stirred in the creme, turned on the water for the noodles & chopped a salad. Dinner was done in 15 minutes and it was great.

Wonderful stroganoff. I used sirloin steak since that's what I had on hand, but a chuck roast would certainly work fine too since it's slow simmered for awhile. It was incredibly tender and the flavor was spot on. I also used red wine instead of white, since that's what I drink, and sour cream instead of creme fraiche. Served over egg noodles and scaled to serve 4 people, which 2 of us gobbled up like we hadn't eaten in years. It was THAT good. The SO said he doesn't like stroganoff but he clearly loved this one. The chives were a nice touch and I enjoy being able to use things out of our garden.

Fabulous Recipe.. make as written you cant go wrong. Creme Fraiche seals the deal! Cant wait for company to make it again.. Thanks

Excellent recipe! I used sherry in place of wine, beef consomme in place of beef broth, and sour cream in place of creme fraiche. (Only because that is what I had on hand) Probably the best stroganoff I have ever had.

It is wrong to say I have a man-crush on Chef John? I am really enjoying the recipes he has listed here! My only "beef" with this recipe is that it lacked the tang I was looking for. I find the creme fraiche just doesn't have the traditional sourness that soured cream brings. It is still a wonderful dish, though. As written, that is why I gave it 4 out of five stars. I made it a second time, and reduced the stock to 1 cup, and used 1.5 cups of soured cream. This was more to my expectations. But again,even as written, this is truly an astounding recipe.

The only thing I would suggest to do differently, is to brown the meat in batches. Yes, it's a little more time consuming, but unless you have a really, REAaaaaaaaaaaaaaaally Large skillet, this step as written takes forever to brown, and basically at that point you are steaming your meat, not searing it to get optimum flavor. Other than that, spot on recipe, very good.

Beef stroganoff is my husbands favorite dish. This is now his favorite stroganoff recipe. I only used rounds steak but bc you cook it for an hour it was so tender and good. I followed the recipe exactly other than that. OMG. Loved it.

This was so so so so good. The only thing I did different was to skip noodles and serve over mashed potatoes using chef john's recipe and it was so darn good. Comfort food at its best. Will def be making this one again.

This is wonderful! I only made a few minor changes. 1 I used baby bellas, and only 5 to 6 ounces (because most of the family are not big mushroom fans), I accidentally used 2 tablespoons of butter in stead of 1, and added an extra tablespoon of flour because we like the sauces a bit thicker. and I used sour cream cause I didn't have the creme fraiche. I forgot to add the flour to the pan, so I whisked it into the second cup of broth. it worked perfect. This was sooo tasty that I could have eaten the whole thing right then and there. we made quick work of that meal. there is barely one leftover meal. LOL! this was GREAT! definitely a keeper!!

I'm a huge fan of Chef John and his recipes. This one is no exception! Only change I made was to use a low fat sour cream I had on hand. Still great and will certainly add this to my limited red meat rotation.

I made this and I used sour cream instead of cream fraiche and it still came out great. I made it in a crockpot omitted the oil and added about 2 tablespoons more flour and about 1/2 cup more beef stock. I have never made this before but my husband loves beef stroganoff he said so I made it for him. He said it was delicious!!!

This recipe makes a fantastic stroganoff. Made exactly as written, including fresh crème fraiche per Chef John’s recipe on this site. This is easy to make and you’ll impress anyone who enjoys a great beef stroganoff. See CJ’s videos for making this dish, as well as crème fraiche, if you have any questions. You rock, Chef John.

For a lower carb option - Used just shy of 2 lbs. of chuck. added another 4oz of mushrooms. Used zinfandel because that is what I had in the house. Used 2tsp "Better Than Bouillon" Beef and 2 cups hot water instead of broth. Had half an onion sitting around so this recipe got an onion and a half of small onions chopped. Very tasty. Used a little sea salt and generous amount of ground black pepper. Served over 1/4 cup of cooked brown rice in a portabella mushroom cap. I sauteed the mushroom caps in butter until golden. Used sour cream because it is what was on hand. Tempted to add plain greek yogurt on hand, but skipped it. Next time. Very tasty. Very easy.

I made this and used red wine instead of white. I do not know much about wines and had the red on hand. It was delicious!

My husband wanted stroganoff for his birthday dinner and I couldn't just make the condensed soup kind for his birthday. So I found this recipe - SO good! It totally lived up to the 81 (soon to be 82) 5 star ratings that it had! Not too complicated, but it does take an hour of simmering to complete - so make sure you plan accordingly! We'll definitely be making this again! Update: I make this regularly now because we love it so much. I tried once using chuck and we felt like the beef ended up too tough. I usually use stew beef instead which is cheaper and pre-cut - win win! The beef ends up very tender and the whole dish is delicious.

This is my favorite meal of all time. So I've tried a LOT of recipes. So far, THIS recipe FAR outshines any I've tried. I tried this recipe every way possible, with creme fraiche, with sour cream (creme fraich WON!), with stew meat, with chuck, (both were same), and then 1 more time with the two changes I wanted to try, that my other "favorite Beef Stroganoff" has. They are as follows... I usually slice my meat on the diagonal, (stew meat is impossible, ask me how I know), and I add garlic salt, paprika and thyme if I have fresh in the garden. (I LOVE thyme, so it's optional) ! AND, I'm shocked that Chef John didn't add cayenne!! LOL! Hope these changes help find that "what's missing?" for those that felt that way. i'd have added a picture of each, except I canNOT figure out how to send a pix from my I-phone 4 to A/R. Hey Chef John, thanks SO much for the terrific recipe & if you need another idea of what to try, I would LOVE your version of Chicken a'la King! and/or bread pudding. Yum! Yum!

Loved it. Made it exactly as written but added 1/2 t. cayenne for some heat. It's very rich and makes excellent leftovers.

Excellent! Everything you want Beef Stroganoff to be! I used red wine (the only white I had was very sweet) and used regular sour cream. To speed up cooking a bit, put in less beef broth so you needn't wait so long for the sauce to thicken.

Very good stroganoff. The only problem that I had was that it wasn't as thick as I would have liked it. Even added a little more flour. It didn't effect the taste and will still make it again.

Good good

Wonderful recipe!! I used a London Broil and it came out perfect. The best Beef Stroganoff I've ever had.

I cooked this last night for some friends and they loved it. I will definitely be making it again! The only minor changes I made were to use Sirloin instead of Chuck and I added some Worcestershire Sauce as well as the salt and pepper. I forgot the chives but it was still a great meal. Any negative reviews written about the flavour (or lack thereof) of the dish need to remember to taste the dish before and after adding any seasoning and also taste the dish before serving it.

This recipe was kind of bland and never really thickened up. Had to add more sour cream to each bowl to get a better consistency. Feel like it needs to cook longer and boil off some liquid with the lid off.

I can't believe everyone that rated this recipe failed to mention that the noodle and type used was omitted from the ingredients.

I've made this a few times and now I always double the recipe so there is a chance we might have some left overs. I made the creme fraiche and it was very tasty. A richer taste than sour cream gives.

Amazing! Not only is this very easy to make, it's very good. I usually sub the creme fraiche for sour cream because I always have sour cream on hand. And I'm sure that various cuts of meat would work well. The first time I made this I used cubed, venison tenderloin. It was delicious! I'm so glad that I found a great stroganoff recipe that doesn't use canned ingredients.

Not fair to make changes and rate it so I followed the recipe as written. I will say as he stated there is not a lot of sauce . He also doesn't give the amount or type of noodles. I recomend that you double the flour and wet ingredients.

Thank you Chef John. With the Creme Fraiche, this recipe turned out wonderful! Everyone was telling me how good it was! I felt like a chef myself! Really awesome!! Thanks again! Can't wait for more of your great recipes!

Modified the recipe based on previous reviews and personal preferences. Added more onion / added a flour and water mix to thicken the sauce / used only 1/2 cup sour cream. Would have given it 5 stars if I didn't need to thicken the sauce. Otherwise, great recipe / easy to prepare!

Delicious!! The meat was so tender and the sauce was perfect!

I used thin slice sirloin beef for this recipe. I omitted the oil and when I browned the beef. Didn't add white wine since I didn't have any and couldn't find just plain wine white or sherry, and didn't add chives. Used Chef John's recipe for crème fraiche. I marinated the beef slices over night with Montreal steak seasoning. Instead of cooking it on the stove, I used a slow cooker. Cooked it on low for 5 1/2 hours. There was too much liquid after 4 hours. I made a rue hoping it would thicken. It did a little. Served it over rice instead of noodles. It tasted really good. I would make it again with less 1 cup of beef broth in the slow cooker.

Great, easy recipe! But then most of Chef John's are. Used sour cream, beef tenderloin, and fresh vegetables. So easy.

Made this last night and omg, it was delicious! It was actually my first time ever having beef stroganoff and I was sold. My husband, who grew up on it made with Cream of Mushroom soup was in heaven. I also used homemade creme fraiche, another of Chef John's recipes, and will never go back to store-bought sour cream again!

Wow! This dinner was unreal. Totally amazing. I made this for the first time for a bunch of guests we were having over. I actually had 3 pans all cooking this dish at the same time to have enough for everyone. It took longer than expected to make, but the wait was well worth it. I had so many compliments that I actually felt like a pro! A great dish to have for a dinner party.

OMG. OMG. OMG. 3X OMG. I followed the recipe exactly and it was fabulous. Chef John is making a cook out of this 72 year old that never believed I could cook anything. Everything Chef John teaches comes out like a dream. Thank you Chef John. I don't know why anyone would pay $19.95 a month for online cooking lessions when all you have to do is call on Chef John!

This had great flavor. I used an extra 8oz of mushrooms and used Greek yogurt instead of sour cream or creme fraiche. Note to others: if you're going to do that, make sure you let the sauce cool down a bit first or the yogurt will curdle and give it a grainy texture. I used stew meat and it turned out pretty tough. Not sure what I did wrong. Maybe the simmer was a little too hot. Although there were a few things that went wrong, I will try it again.

Awesome!! Although I added green pepper and about twice the garlic. AND I completely forgot to add the creme fraiche (sour cream in my case) before serving. Didn't miss it though.

This was an ok recipe, used sour cream, was hoping for a much richer sauce. One hour cooking time not enough time to tenderize meat. Overall average dish.

I pretty much followed this recipe as written, and it turned out very well! I didn't make my own crème fraiche this time, but Chef John's recipe for that is spectacular! I just didn't have the time. My meat was from Costco, so I didn't have the luxury of having a perfect cut like he did in the video---thus, it took me longer to cook it down, and I added another half cup of broth to keep it going. This was excellent, and our dinner guests found it very delicious, too! Thank you once again, Chef!

We enjoyed this recipe very much although it wasn't as flavorful as other recipes I used. I will, however make it again. It will be something I make about 4-5 times per year. Thanks Chef John!

Best recipe I've made so far! My husband and I absolutely loved it!!! Definitely will be making this again especially if we have company.. Thank you Chef John :)

I made this the first time and my best friend didn't believe that I cooked this myself. Sheffield John is great I suggest following his blog for extra tips.

Just made this for dinner. YUM! I did substitute cooking sherry for the white wine, and sour cream for the creme fraiche, but next time I may just leave that out altogether. It is really rich and delicious without and doesn't really need the extra calories to pump up the flavor. This is one I will make for company! Thanks for sharing the recipe Chef John. I love that you walk us through these recipes on your videos!

I made this for dinner last night and it was all gone! Even my picky daughter had 3 servings of it! Thanks for sharing a great recipe!

It was fantastic!!!

I make this all the time! It is the BEST beef stroganoff recipe EVER!!! I deleted all the other beef stroganoff recipies in my recipe box! So simple and SO good! thanks Chef John!!!

I'm a vegetarian so I replaced the meat with Gardein Beefless Tips and used a vegetarian beef broth. This was fantastick!

This is soooo good! Made Chef John's crème fraiche a couple days before and used it - followed recipe as written and it was wonderful! Will make again and again!

Delicious! I made a double batch of this for a co worker and her family when she was down after surgery. Her husband and both young kids loved it. I saved some for the hubby and I also and we loved it too! I used stew meat and sour cream but everything else I made exact!

Came together quickly and easily. Not overly rich, but tastes delicious and decadent for a weeknight meal! It got rave reviews from the whole family!

I think my recipe box will now be filled with mostly Chef John's recipes!

Awesome!! I didn't have white wine so I used chicken broth instead, and sour cream in place of the cream. I also just had one left over steak so I used that. I cooked it whole in the pan with veg. oil, then sliced it and threw it in the last 10 minutes. I also only cooked the sauce for about 30 minutes and it was great!! All my super picky kids loved it and so did my picky husband.

The best :)

I used beef chuck blade steak, sliced it thin and cooked it in small batches. I cooked each ingredient separately as I find that onions and mushrooms cooked together don't have as good a flavor as those cooked separately and united afterwards. I used sour cream instead of creme fraiche. I also increased the flour to 2-1/2 TBSP. Time consuming but well worth it! It even tastes good cold. Thanks Chef John!

It turned out pretty salty, not sure why! I followed the directions almost exactly...I used sour cream instead of creme fraiche.

Excellent...simple, good ingredients and the wine brings out such a pleasant flavor. I have made Chef John's recipe several times and I do use sour cream and a add a half cup of Parmesan cheese at the end. And yes, serve over butter noodles....excellent! Thank you John.

Easy to do and yummy.

Excellent - I cooked this for a friend...she loved it. It was easy and painless...

I followed the recipe exactly and this was a huge hit with me and my family. It was tender, full of warm deep flavor and just down right delicious. I will definitely make this again and I think it is safe to say that it will work pretty well with most cuts of beef due to the long simmer period. If the meat isn't quite tender yet, then let it simmer a little more and it will be. DELICIOUS!

Another great recipe! Followed the recipe exactly with the sour cream subsitution. My little family of three inhaled the entire 3 and a half pounds in one evening... I was sure it would last two day, but it was delicious! My husband swears sprinkling it with chopped dill pickles makes this fabulous.

Excellent!!!!!! I made this dish with Red Wine instead of white and it was still delish! This was the best stroganoff I've ever made!

I loved this recipe. I thought it had great flavor and will be making this again! Thank you for the recipe!

Made exactly as recipe directed...AMAZING!!!

Have you tried this recipe? What did you think?Chefn - this is quite good. My uncle Vasha taught me how to make authentic Russian stroganoff, using SL;ICED LONG STTRIPS OF SIRLOIN, SLICED VERY THIN GARLIC AND ONIONS, SOME RED WINE, A COUPLE TABLESPOONS OF TOMATO PASTE AND LOTS OF SOUR CREAM. DELICIOUS SERVED OVER THIN SHOESTRING POTATOES OR TOAST POINTS. ALL RUSSIAN STYLE. FABULOUS - JUST MADE SOME 2 DAYS AGO

This was pretty good. I accidentally forgot to buy white wine, so I ended up using white wine vinegar instead. That was the only change I made. It was definitely a mistake, but I did not remove the star for that, since I don't think it's right to rate down a recipe if you've made changes. I did not add any extra liquid, though, and the sauce was a little too runny for my taste. I think I might even have used less liquid. I will try it again with actual white wine, but I suspect it will still be too runny.

This was the first dish made on our new stove late one Saturday night after a really long day. But it was more than worth waiting for. This will be a regular for a long time on our menu. Thanks Chef John!

This was excellent. I used red wine and added more broth. Would definitely make this again!

This was delicious and easy to make! I used sour cream (figured it would be less calories than creme fraiche) and it was really good. I would definitely make this again.

This was a fabulous recipe for Stroganoff. My husband and I ate it for two nights. I love it when I find a new recipe that my hubby actually likes. I will be making this dish again for sure.

Made this with sirloin tips and a bit of plain Greek yogurt instead of Creme fraiche. Amazing:).

My family loved this. Substituted sour cream because that's what I had. Will make again.

When I saw this was made with chuck roast, I was skeptical. All of the stroganoff recipes I've seen have called for more tender cuts, one even calling for tenderloin. But I rolled with it, and was I ever glad I did! The long, slow cooking ensured tender, succulent beef, and the flavor was amazing! I added about a teaspoon of Dijon mustard toward the end because it just isn't beef stroganoff without the mustard, but I forgot to add the sour cream and I never even missed it. I served it over smashed boiled potatoes for a hearty, intensely flavorful dinner. I know beef is expensive, and this recipe is no exception, but as rich as it is, you get far more servings per pound than you would from blander meals. Thanks, Chef John, for showing me a tastier (and more practical) way to make a beloved meal.

This is a winner! My husband loved it and said it’s better than his mom’s recipe which is almost impossible since she is an amazing cook. I followed the recipe as is but used cubed beef cut in slices and sour cream. Absolutely delicious. I love Chef John’s recipes! Making it again tonight.

superb! this is sooooo yummy!

Amazing!! I followed the recipe, didn't have creme fraiche so I used heavy shipping cream mixed with sour cream. Turned out delicious and is always a hit with the hubs!

Better than America's test kitchen's recipe. This is a keeper!

Easy to make. Tastes great. I used top sirloin instead of a roast.

Amazing!! Might have helped because we used left-over beef tenderloin :)

This was easy and delicious!!! will make it again.

This was excellent. My wife LOVED it. She said other stroganoffs I've made were good, but this was the best. And she's a bit of a picky eater.

Made exactly as recipe says. It was delicious!!!

This recipe is delicious and is my go to recipe for beef stroganoff. I've made this recipe several times, and I have a word of caution for you short-cutters out there: make sure you cook the meat long enough to let all the liquid evaporate. Don't stop short and try to strain the liquid. If the meat doesn't give off everything, then your sauce will be watery at the end!

This was so easy and very good.. !! I will use this recipe again for sure.! Love Chef John's recipe's always big hits!!!

This recipe was awesome my grandaughter and all my family loved it. They said it's the best I have ever made. My grandaughter wants me to mske it every week and she asked me to double the receipe. Super good. Better than the Betty Crocker I make all the time. And my husband is picky. He liked this one better. I will always use creme fraiche from now on big difference.

Extremely Yummy!! This is an easy recipe to make and follow, especially if you watch the video. I had a bit of a problem getting the butcher where I live to cut a special chuck roast for me but other than that things went well. I had to simmer the beef for a little over an hour and a half to get it tender. I used Chef John's recipe for the homemade Creme Fraiche, and oh my heavens was it ever good.

Still cool

OMG SO GOOD

Used red instead of white wine. (What I had) and used leftover steak. Excellent!

Instead of the cream fraiche I added a packet of cream cheese. My family and I love this recipe!!

Made it last night and it's was a hit. I would review the creme fraiche, too, but could find only ultra pastureized (had it) , not reg plain pastureized. But had sour cream on hand. Used it, and it's true that it curdles and break into tiny bits. Still, it tasted great. Maybe not as creamy but that's an experiment for another day.

I will make it tonight!!!!