152 Ratings
  • 5 star values: 114
  • 4 star values: 27
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 1

This recipe is easy to make and makes an elegant-looking meal that anyone would be proud to offer to guests. This is one of the favorite dinners for my family. It can be easily increased to serve more people with a little increase in prep time.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Mix steak and red wine together in a bowl; set aside to marinate for 15 to 30 minutes.

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  • Combine flour, salt, paprika, and black pepper together in a resealable plastic bag. Remove steak from marinade, reserving red wine for later use; add steak to flour mixture and shake to coat.

  • Melt butter in a large skillet over medium-high heat; cook and stir steak, onion, and garlic until steak is browned and onion is softened and translucent, 10 to 15 minutes.

  • Stir mushrooms, beef broth, water, reserved red wine marinade, Worcestershire sauce, red pepper flakes, and mustard into steak mixture until well mixed; bring to a boil. Reduce heat, cover skillet, and simmer until steak is very tender, about 1 hour.

  • Stir cream cheese and sour cream into steak mixture; cook and stir until warmed, 2 to 3 minutes. Serve over cooked noodles.

Cook's Notes:

Nut oils can be substituted for butter.

Can be prepared up to a day ahead and refrigerated before adding the sour cream and cream cheese. Then reheat slowly before adding the last two ingredients.

Substitute 1 1/3 cups beef stock for the canned beef broth if desired. Dijon mustard can be used instead of prepared mustard.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

470 calories; 25.2 g total fat; 121 mg cholesterol; 959 mg sodium. 24.5 g carbohydrates; 32.6 g protein; Full Nutrition


Reviews (126)

Read All Reviews

Most helpful positive review

Rating: 5 stars
10/21/2014
This is my recipe and I just had to comment. I usually use homemade beef broth instead of canned and also use Dijon mustard. I often double the recipe and freeze leftovers for future meals. It can be frozen with or without the cooked noodles - without takes less freezer space but both ways work equally well. Whether or not the red pepper is used or if the quantity is reduced is a personal taste. Sometimes I use red pepper flakes and sometimes I don't. I have also cut the meat the night before and let it marinade in the wine overnight. This works well to and tenderizes the meat more. If you use a less tender cut of meat this works well. For a more tender cut of meat overnight marinade is a bit of an overkill.
(22)

Most helpful critical review

Rating: 1 stars
10/27/2014
This was my first attempt and it was so spicy we were practically breathing fire! LOL! Even my husband said how spicy it was and he can handle a lot of heat in his food. I adjusted the servings to 8 used crushed red pepper assuming it's the same as red pepper flakes and kept everything else the same. I will definitely try it againP.S. I hated to only give it one star because I'm sure I messed up somewhere but it wouldn't let me post if I didn't rate it.
(5)
152 Ratings
  • 5 star values: 114
  • 4 star values: 27
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 1
Rating: 5 stars
10/21/2014
This is my recipe and I just had to comment. I usually use homemade beef broth instead of canned and also use Dijon mustard. I often double the recipe and freeze leftovers for future meals. It can be frozen with or without the cooked noodles - without takes less freezer space but both ways work equally well. Whether or not the red pepper is used or if the quantity is reduced is a personal taste. Sometimes I use red pepper flakes and sometimes I don't. I have also cut the meat the night before and let it marinade in the wine overnight. This works well to and tenderizes the meat more. If you use a less tender cut of meat this works well. For a more tender cut of meat overnight marinade is a bit of an overkill.
(22)
Rating: 5 stars
07/02/2014
I have tried almost every stroganoff recipe on this site and this one is the best by far. Like james747 I used fresh mushrooms and also marinated my beef in the red wine for about two hours prior to cooking. The end result was incredible. This is definitely going into the family recipe book. Thank you for an exceptional recipe!
(17)
Rating: 5 stars
05/21/2014
Why only 1 review? This recipe is amazingly delish! Followed the recipe as written except I substituted fresh mushrooms instead of canned used Dijon mustard used a 14 oz can of beef broth so I omitted the water and used olive oil with a tab of butter cut in. I simmered for about one hour and 20 minutes. The meat came out very tender. This recipe is a keeper. Thanks for sharing.
(9)
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Rating: 1 stars
10/27/2014
This was my first attempt and it was so spicy we were practically breathing fire! LOL! Even my husband said how spicy it was and he can handle a lot of heat in his food. I adjusted the servings to 8 used crushed red pepper assuming it's the same as red pepper flakes and kept everything else the same. I will definitely try it againP.S. I hated to only give it one star because I'm sure I messed up somewhere but it wouldn't let me post if I didn't rate it.
(5)
Rating: 4 stars
06/23/2014
I followed the recipe exactly except I substituted 1 small container of plain Greek yogurt for the cream cheese and sour cream. I really liked this recipe except I wasn't crazy about the red pepper. Was a little too spicy for us. Would leave that out next time.
(4)
Rating: 5 stars
05/21/2014
Great recipe! Used fresh mushrooms but will cut back a little on paprika next time - my wife doesn't really care for paprika - don't know why I love it! Meat was a little tough but tasted great - may try chuck next time. Was using Julia Child's recipe till now........ sorry Julia!
(4)
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Rating: 5 stars
02/26/2015
I made this tonight for the first time for dinner for my husband and 13 year old. It is a little labor intensive and does take nearly two hours but it is well worth it. I always read the reviews of recipes on here prior to making them and I am glad I did follow several other reviewers' suggestions to halve the red pepper flakes. I put in just a teaspoon and it still had plenty of kick. Next time I will use just a half as my teenager doesn't care for that much spice. I did marinate the meat in pinot noir for 30 minutes. Next time I will do at least two hours if not four just to further enhance the flavors. Honestly it was 5 stars with just 30 minutes so if that is all the time you have it still comes out delicious. Additionally I will probably simmer it for more than an hour to thicken the sauce or add just a pinch of corn starch at the end as I prefer more of a gravy consistency. All in all this recipe is a keeper and can be tweaked for everyone's liking. Thanks so much for the great recipe.
(4)
Rating: 5 stars
09/13/2014
I made this for dinner last night...oh my goodness my 13 year old son who eats NOTHING....had two helpings. As others did I used fresh mushrooms and the only thing I am changing for next time is cutting the red pepper flakes in half. It had just a little too much bite! Otherwise loved it! Thank you for sharing such a great recipe!
(3)
Rating: 5 stars
01/06/2015
Simply the best we have ever had. I eased off of the red pepper flakes a little bit and didn't cook as long because it was already super tender. Don't skip the red wine. It is what makes it. Amazing! Thanks!
(2)