This is a delicious Stroganoff that my Nana made all the time. My husband's favorite meal is Stroganoff, and before we met he never had homemade Stroganoff sauce. Once my mom made this for him, he has never eaten any other! Serve over rice or egg noodles.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified


  • Shake 1 tablespoon flour with salt in a large, resealable plastic bag until combined; add beef and shake to coat.

  • Melt 2 tablespoons butter in a skillet over medium-high heat. Brown beef in the hot butter, about 3 minutes per side. Stir mushrooms, onion, and garlic into beef; cook and stir until garlic is fragrant, 3 to 4 minutes. Transfer beef and vegetables to a bowl, leaving drippings in skillet.

  • Melt 2 more tablespoons butter in skillet over medium heat. Cook and stir 3 tablespoons flour in the hot butter until smooth; stir tomato paste into flour mixture. Whisk beef stock into mixture and cook, stirring constantly, until sauce is thickened and bubbling, about 5 minutes.

  • Return beef and vegetables to skillet and stir to coat with sauce. Reduce heat to very low and simmer until beef is tender, 2 to 3 hours. The longer it cooks, the more tender the meat will be. Just before serving, stir sour cream and white wine into beef mixture and heat through. Do not boil.

Partner Tip

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

Nutrition Facts

514 calories; 33.9 g total fat; 129 mg cholesterol; 559 mg sodium. 14.3 g carbohydrates; 34.9 g protein; Full Nutrition

Reviews (88)

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113 Ratings
  • 5 star values: 79
  • 4 star values: 24
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
It's no wonder I liked this! With the exception of the white wine which I really liked this is the way I've been making Beef Stroganoff since I was a young girl in the early 60s from a paperback Sealtest cookbook! (Any of you out there old enough to remember Sealtest Dairy?) Two minor criticisms however. First it is counterintuitive to cook a pretty decent cut of meat like sirloin for "two to three hours." "Back in the day " when I was making this with round steak it was indeed necessary to simmer (braise) the meat in beef broth for an hour and a half or so to ensure tenderness. But with sirloin once browned it didn't need much longer on the stove than it took to pull it all together with the remaining ingredients - ten minutes tops. Second the wine should be used to deglaze the pan once the meat is browned not just before serving as the recipe instructs. You want the alcohol to cook off. These in my view are two important considerations for the success of this dish. Also while I did not measure any ingredients precisely I do know I used more broth and less flour than the recipe directs. Finally don't forget to include pepper with the salt! I served this with hot buttered egg noodles tossed with fresh chives and a sprinkle of fresh chopped parsley for garnish. Read More
Rating: 5 stars
I'm on a budget so instead of beef sirloin I used beef STEW MEAT. I made sure that the recipe simmered for a while before I used the stew meat as the simmering helps tenderize the tougher cuts of meat. When I floured the meat I added just a little onion powder garlic powder and fresh ground pepper. I made no other changes. Mine was done simmering at just under two hours. I served this over hot buttered egg noodles. My family INHALED this. Out of the whole skillet there was a small amount for my husband to take for work the next day. Delicious! Read More
Rating: 5 stars
This is absolutely delicious. I made this exactly as directed and got a dish that was creamy rich with flavor and hearty. My son liked it a lot and he is not a beef fan. I only had ground beef on hand but it worked just fine following the same directions. I sprinkled the flour & salt mixture over the ground beef before placing it in the pan. It adds flavor and thickens the drippings. Thank you for adding this! Read More
Rating: 5 stars
Very delicious and easy to follow instructions! This was my first time making Beef Stroganoff; I came to looking for something my friend described as having made and I chose this one because it uses the same ingredients. As I was nervous about the meat tenderizing I used a tenderloin roast which cut simmer time to almost nothing. Simple made mostly with ingredients commonly on hand with an outstanding result! Creamy beefy mushrooms. You won't go wrong! Read More
Rating: 5 stars
This was one of the best stroganoff recipes I've ever tried. I just shared some leftovers with a coworker and she agreed. I did add some balsamic vinegar to the stock mixture and I added more than the called for beef stock as the roux was too thick without it. Very very tasty! Read More
Rating: 5 stars
Hubby loves Beef Stroganoff so I've been making it for him for many years always trying a different recipe. Finally this is the keeper for beef stroganoff!! Yeaaaaa. Really awesome flavor. I served over orzo and cut the recipe in half so I eyed a lot of the amounts and it still turned out yumeee!! tRY IT you won't be dissapointed. Thanks to Nana. Read More
Rating: 5 stars
Delish! And yes I made this in the crockpot.....used some marsala wine since I had no white wine and at the end of slow cooking for about 9-10 hours added 4 oz. of low fat cream cheese and 1c of low fat sour cream thick creamy and delicious! Served over buttered egg noodles family loved...thanks! Read More
Rating: 5 stars
Great recipe. I recommend de-glazing the pan with the white wine and increasing the amount of beef stock.Any cut of beef can be used increase cooking times for 'tougher' cuts. Philly cheese is a great substitute for sour cream. Serve with fresh parsley and egg noodles. I have made this recipe many times its a firm family favorite Read More
Rating: 5 stars
Fantastic! I thought I had beef broth but was out so I used Au Jus. The best Stroganoff I have ever made! Read More