Why You’ll Love Beef Stroganoff Recipe

Juicy, flavorful beef combined with hearty mushrooms and a tangy sour cream sauce for a deeply satisfying dish.
It offers enough flexibility to tailor with your favorite ingredients without losing the rich character of the original.
Perfect for family dinners: rich, comforting, and crowd‑pleasing.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 pounds beef chuck roast
½ teaspoon salt
½ teaspoon ground black pepper
4 ounces butter
4 green onions (white parts only), sliced
4 tablespoons all‑purpose flour
1 (10.5‑ounce) can condensed beef broth
1 teaspoon prepared mustard
1 (6‑ounce) can sliced mushrooms, drained
⅓ cup sour cream
⅓ cup white wine
Additional salt and pepper to taste

Directions

Remove any fat and gristle from the chuck roast; cut into strips about ½‑inch thick by 2‑inches long. Season with ½ teaspoon salt and ½ teaspoon pepper.
Melt the butter in a large skillet over medium heat. Add the beef strips and brown quickly.
Push the beef to one side of the skillet. Add the sliced white parts of the green onions and cook, stirring, for about 3‑5 minutes, then push them over to the side with the beef.
On the empty side of the pan, stir in the flour into the pan juices. Then pour in the condensed beef broth and bring to a boil, stirring constantly. Reduce heat to low, stir in the prepared mustard. Cover and simmer until the beef is tender — about 1 hour.
Five minutes before serving, stir in the drained mushrooms, sour cream, and white wine. Cook until heated through, and then adjust salt and pepper to taste.
Serve the finished stroganoff over hot cooked noodles.

Servings and timing

Servings: 8
Prep time: 15 minutes
Cook time: 1 hour 15 minutes
Total time: 1 hour 30 minutes

Variations

Swap the beef chuck roast for sirloin or tenderloin strips; if you use these more tender cuts, reduce the simmering time accordingly (about 20 minutes) to avoid overcooking.
Use fresh sautéed mushrooms instead of the canned variety for more flavor and texture.
For a family‑friendly version, you can omit the wine or substitute extra beef broth instead.
Serve the sauce over rice or mashed potatoes instead of noodles for a different base.
Add garlic, smoked paprika, or a splash of Worcestershire sauce for a flavor twist.

Storage/Reheating

Storage: Let the stroganoff cool to room temperature, then transfer to an airtight container and store in the refrigerator for up to 3–4 days.
Freezing: You can freeze the dish (without the noodles) for up to 2–3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat gently on the stovetop over low to medium heat, stirring regularly. If the sauce has thickened too much, add a splash of beef broth or cream to loosen it. If using a microwave, heat in short bursts and stir in between to ensure even heating.

FAQs

How do I choose the best beef cut for stroganoff?

For the depth of flavor and tender results, a well‑marbled beef chuck roast works wonderfully because it becomes tender after a longer simmer. If you use leaner cuts (like sirloin or tenderloin), you’ll need less cooking time to avoid toughness.

Can I skip the wine in this recipe?

Yes — you can substitute an equal part of dry beef broth for the white wine. While the wine adds a subtle depth and brightness, the dish will still be rich and flavorful without it.

Is sour cream necessary?

Yes, the sour cream provides the tangy creaminess that makes stroganoff what it is. Avoid substituting it with heavy cream alone, as you’d lose that distinctive character. If lactose is an issue, a non‑dairy sour cream alternative may work, though the flavor will differ slightly.

Can I make this dish ahead of time?

You can prepare most of the dish ahead, up to the point of stirring in mushrooms, sour cream, and wine. Store it in the fridge, then when ready, add the remaining ingredients and heat before serving. However, for best texture, adding mushrooms fresh just before serving is ideal.

What type of noodles should I serve with it?

Wide egg noodles are classic and ideal. But you can also use fettuccine, pappardelle, or even rice if you prefer. Choose a pasta that holds a creamy sauce well.

How thick should the sauce be?

The sauce should be thick enough to coat the beef and noodles without being overly stiff. If it seems too thin, simmer a few more minutes uncovered. If too thick, add a little beef broth or warm water to loosen it.

Can I use fresh mushrooms instead of canned?

Absolutely — many cooks prefer fresh mushrooms for better texture and flavor. Simply sauté them in the butter after browning the beef and before adding flour and broth.

How can I lighten the dish?

You could reduce the butter slightly, substitute low‑fat sour cream, and use leaner beef. Also, serving it with whole‑wheat noodles or a side of vegetables can help balance a heavier meal.

Can I make this in a slow cooker?

Yes, you can adapt this to a slow cooker by browning the beef and onions first, then transferring everything (except the sour cream and wine) to the slow cooker and cooking on low for 5–6 hours or high for 3–4 hours. Stir in the sour cream and wine in the final 10‑15 minutes.

Why did my beef turn tough?

If you use a lean cut of beef and then simmer it too long, it may overcook and become tough. Conversely, if the beef isn’t simmered long enough (especially tougher cuts like chuck), it may remain chewy. Using the right cut and following timing carefully ensures tender results.

Conclusion

This Beef Stroganoff recipe brings together rich beef, creamy sauce, mushrooms, and noodles for a truly comforting meal. Whether you’re cooking for a family dinner or looking to master a classic dish, it’s a go‑to recipe that delivers flavor and warmth. Enjoy creating this timeless favorite in your kitchen.