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Best Ever Russian Beef Stroganoff

Rated as 4.25 out of 5 Stars
1

"Being of Norwegian descent, I really don't know how this Russian beef stroganoff came into the family. My grandma has made this recipe for 50 years that I know of and it is truly my favorite. Serve over noodles. For a wintertime comfort food this is the best. I actually like it so much that my wife and I will have this for dinner and the next morning we will eat the leftovers with a couple of eggs on the side for brunch. You can't beat it!"
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Ingredients

40 m servings 496
Original recipe yields 4 servings

Directions

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  1. Combine 1 1/2 tablespoons flour with salt and pepper in a bowl. Dredge beef strips in the mixture.
  2. Melt 3 tablespoons butter in a skillet over medium heat. Add the dredged beef strips; cook and stir until browned, about 5 minutes. Add mushrooms, onion, and garlic; cook until onion is barely tender, 3 to 4 minutes. Transfer the beef and mushroom mixture to a plate.
  3. Melt remaining butter in the same skillet; reduce heat to low. Stir in 3 tablespoons flour and tomato paste; cook until slightly browned, 1 to 2 minutes. Increase heat to medium. Add beef stock slowly, stirring constantly, until gravy is thickened and no lumps remain, 5 to 10 minutes.
  4. Return the beef and mushroom mixture to the skillet with the gravy. Stir in sour cream and sherry; heat until bubbling, about 5 minutes.

Footnotes

  • Cook's Note:
  • Creme fraiche can be substituted for the sour cream.

Nutrition Facts


Per Serving: 496 calories; 34.8 15.5 29.2 140 784 Full nutrition

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Reviews

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By far one of the better Beef Stroganoff recipes we have tried. I enjoyed making it, and while it is a bit labor intensive, it is still a relatively quick and deeply satisfying meal. Next time ...

My only experience with beef stroganoff over the years has sadly been though TV dinners; but I liked it anyway. Finally, as an adult and a father, I had my 8 year old (two nights before her 9th ...

I've always made it this way. I don't usually have Sherry, so I sometimes use a dry red wine and some Worcestershire. I never use cooking wine or cooking Sherry though.