Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Classic Beef Stroganoff Recipe
    Lost? Site Map

    Classic Beef Stroganoff

    Classic Beef Stroganoff. Photo by Jaylee

    1/5 Photos of Classic Beef Stroganoff

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    25 mins

    30 mins

    gemini08's Note:

    According to legend, this recipe was invented by a chef working for a Russian General, Count Pavel Stroganov in the 1890's. Beef Stroganoff is basically tender strips of beef and mushrooms, cooked in a creamy sauce and rounded off with sour cream. You may want to make this with a tender cut of beef, such as tenderloin or top sirloin. Traditionally served over egg noodles, it also tastes delicious on rice or spaetzle.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut the beef in very thin strips. The easiest way to do that is to put the meat in the freezer until slightly frozen. Add salt and pepper and 1 TBS oil to the beef strips and mix together.
    2. 2
      Melt 3 TBS butter and 1 TBS oil in a large skillet on medium heat. Increase heat and add strips of beef. You want to cook the beef quickly, browning it on each side. You may need to work in batches.When both sides are brown, remove the beef into a bowl and set aside while keeping warm.
    3. 3
      Add remaining butter and oil to the pan and saute the onions until golden, add the sliced mushrooms and cook for a few minutes, allowing them to soak up the pan drippings.
    4. 4
      Add the flour and continue stirring, add the broth and let it simmer until the sauce has thickened and the floury taste is cooked out. Stir in the lemon zest, lemon juice and mustard, add salt and pepper to taste.
    5. 5
      Put the meat back in the sauce, heat through and add 1/2 a cup of sour cream, do not let the sauce cook anymore otherwise it will curdle.
    6. 6
      Serve on egg noodles, topped with a dollop of sour cream and garnish with chopped parsley. Enjoy!

    Browse Our Top Stew Recipes

    Ratings & Reviews:

    • on December 16, 2010

      55

      I always remembered my mom's beef stroganoff as having strips of beef in it rather than ground beef, and searched and searched for a recipe like that. This is the one I found, and it turned out great. I used top round instead of tenderloin and regular button mushrooms but otherwise followed the recipe exactly. Even without the more expensive ingredients it was delicious. I like the brightness the lemon juice brings to the otherwise heavy and creamy sauce. Oh, and even the leftovers the next day were good. I was afraid the sour cream would curdle, but I didn't seem to have a problem with that (maybe because I used full fat sour cream).

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 18, 2009

      55

      Excellent. Made as directed except I added 2 minced cloves of garlic when I added the mushrooms. Next time I will slightly lighten up on the lemon juice and/or lemon zest. Thanks for posting what must be a very authentic recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 19, 2013

      55

      This is a great, easy recipe. I did use a cheaper cut of meat (London broil) and sliced it very thin while it was half frozen. However it just wasn't a good enough cut to serve just-cooked with a bit of pink, as you would sirloin or tenderloin etc. So I followed the recipe up to the point of thickening the sauce and added a whole cup of beef broth-- let it slightly thicken, and then I stirred the beef strips back in and let it 'stew' in the sauce for 20 minutes while the egg noodles cooked. When it came time to serve, I cut the heat to the beef and added the whole cup of sour cream-- perfect, and the beef was tender. I only put 1/2 tsp lemon juice as others recommended. Skipped the zest. Was really tasty!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

    Advertisement

    Nutritional Facts for Classic Beef Stroganoff

    Serving Size: 1 (321 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 387.7
     
    Calories from Fat 351
    90%
    Total Fat 39.0 g
    60%
    Saturated Fat 18.9 g
    94%
    Cholesterol 75.6 mg
    25%
    Sodium 328.4 mg
    13%
    Total Carbohydrate 8.3 g
    2%
    Dietary Fiber 0.9 g
    3%
    Sugars 4.2 g
    16%
    Protein 3.7 g
    7%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites