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Beef Stroganoff III

"I have been making this recipe for over 20 years. This can be served over either rice or noodles. A little work but worth the effort."
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1 h 40 m servings 304 cals
Original recipe yields 8 servings (6 to 8 servings)

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  • Prep

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  1. Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper.
  2. In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.
  3. Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender.
  4. Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste.


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

Nutrition Facts

Per Serving: 304 calories; 23 g fat; 5.7 g carbohydrates; 16.6 g protein; 83 mg cholesterol; 619 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 1857
  1. 2584 Ratings

Most helpful positive review

I made this stroganoff several times and it has now become a staple fancy dish! My boyfriend (now husband 7/2006) claims this is his all time favorite dish that I make. Over time I made a few mo...

Most helpful critical review

This recipe is okay. There is a beef stroganoff recipe on the back of the Campbells beef broth can that is so much better (and easier!). The mustard gives it great flavor, but to me the butter i...

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I made this stroganoff several times and it has now become a staple fancy dish! My boyfriend (now husband 7/2006) claims this is his all time favorite dish that I make. Over time I made a few mo...

This was the best beef stroganoff I've ever had! I did marinate the beef in red wine. I also used yellow onions instead of the green onions. I did also add 1 TBSP. minced garlic. I added 2 TBS...

"I'm speechless. I'm actionless. All i can do is sit here and revel in how good this is!" Direct quote from husband. We did follow the suggestions of other reviewers: omitted butter (used n...

Perfect without any changes as far as I am concerned. I don't rate recipes a 5 if they need changing to be right. As for the food snob that thinks if a home cook can make it it only deserves 3 ...

This is fantastic!!! I’ve used this recipe for Stroganoff several times with only minor changes … used fresh (sautéed) mushrooms and eliminated the white wine (because it thinned the sauce too m...

This is some of the best beef stroganoff ever! I used sirloin instead of chuck roast and let that marinate in red wine, garlic, and Worcestershire for two hours before cooking. I cooked that t...

Mercy! This one offers up a most incredible flavor, a unique combination of down-home and exotic. The recipe as written is no doubt wonderful, but I improvised a bit based on experience, insti...

Absolutely Wonderful! As suggested by previous cooks, I marinated the beef in a white wine for a few hours and then didn't add any wine at the end (used a little extra broth instead). I used a w...

GREAT recipe! I have made stroganoff over and over before trying this recipe and never gotten it right. This time, for the first time, it worked. I did use sherry instead of wine, *fresh* mushro...