Beef Stroganoff Recipe (2024)

Lose the tomato paste and add 1 1/2 t. Coleman's dry mustard for a more authentic Russian version. Really really good.

This was really, really good. A classic version of a classic dish. I used sirloin b/c I couldn't imagine dousing pricey tenderloin in cream sauce. Grown-ups and kiddos loved it. We'll repeat!

2 tbsps in my recipe. smokey Paprika.

Identical to my recipe excepti add 2 teaspoons of smoky paprika to the sour cream mixture. Enjoy

I would try deglazing the pan with white wine, let it reduce and then stir in the stock. Also, a nice pinch of nutmeg. I learned my Stroganoff from the good old Joy of Cooking. And with such a great sauce you can change up the ratio of meat to mushrooms. Oh, and I would also try to use less butter. Even though butter is divine.

A family favorite, made for my daughter's birthday each year! My recipe is similar, although I also add paprika and cook lots of mixed button and baby bella mushrooms in butter and add a big splash of sherry as they finish cooking. Cooking for a larger family of 7, I use a much cheaper cut of beef and cook it a LONG time, probably 3 hours, and it is as tender and delicious as can be. I then add the sour cream just before serving.

I have a “beef” with this recipe and many others. Onion doesn’t get “transparent”. The best you can do is translucent. I wonder how many cooks have ruined their onions waiting to achieve transparency. Perfect transparency in onions, as in government, is not possible.

A Hungarian friend (whose family had a Russian cook pre-'56) told me to put a bit of horseradish in the Stroganoff. Always have, and it makes for an interesting and tasty addition.

No paprika at all? I can't even imagine this. The combination of the mushrooms, paprika, and sour cream (or creme fraiche or heavy cream) literally makes this dish.

I was able to use tenderloin that was on sale, and used hen of the woods mushrooms that we had harvested this past fall. There is no need to use paprika with great mushrooms and good meat.One tip learned from my mother in law who loved this dish : after tempering the sour cream with the heated sauce, turn off the heat before adding the sour cream mixture. Once added, reheat at a low setting. This will help avoid a curdled sauce.

I have a recipe from a Russion/American cookbook (1970's Time/Life International series so authentic? Who knows?) It includes adding a T of sugar and a paste of warm water, 1 T dry mustard, and a little salt. Both the mustard and sugar add so much tang and depth, I didn't imagine other recipes DIDN'T include them. I usually add more of each, to taste. Will try this recipe to compare, though. Maybe. ☺

How about a thank you to the 11 year old that made you dinner?

Prepare wide egg noodles according to the package directions. Drain and toss with 1/4 cup melted butter and 1/4 cup finely chopped parsley.

I make it pretty much the same, but I use a tablespoon of sherry, rather than the tomato paste. And increase the Worcesteshire Sauce to a tablespoon.

I read all the notes and went back to a cookbook my husband has from the 60's No cover so I have no idea of the title or author. But made this with a few changes. Added a slug of sherry to deglaze, lost the tomato paste and added hot paprika and dijon mustard to the sour cream. Turned out really well.

Excellent taste and it freezes well.

In melted butter I brown thin sliced beef in batches to barely rare, strip steak or eye of round. In a strainer over a measuring cup, strain the meat while retaining the juices. In more butter, cook the onion and garlic, add the sliced mushrooms until they release their juices. This is when I had flour, s/p and cook a few minutes. Then blend in the strained beef juices and additional beef broth to make a nice thick gravy. Add back meat, warm gently, add sour cream, Dijon or horseradish, W sauce.

I have found that Impossible makes a really good no-animal stand in for ground beef, so I can’t wait to try this recipe.

Too much broth. Don’t add more than a cup of broth

I added paprika to the sauce and served over chickpea fusilli. Half the butter. Chanterelles. With steamed green beans and cherry tomatoes with olive oil and pepper flakes as the side. High fived myself it was so satisfying.

This was very very good, but there are two things I will not do next time:The flour made this beautiful expensive meat gummy, and I did not use much — certainly not half a cup!There is no need for all that butter! I love butter, but it did not add to the dish.Otherwise, very very yummy!

Briefly sauté floured co*ked beef. Add precooked just before servung

Use leeks. Add 1/2 C white wine to deglaze and reduce before adding sour cream mix. Add mustard powder to sour cream mix

10/31/231/2 recipe exactly and it was very good! Well, I had twice too much pasta, even after 1/2 .

3/4 cup water 1.16 pound beef 8oz sour cream

I took the advice of other commenters and deglazed the pan with sherry and added a little mustard and sugar. Next time I would halve the butter and cut back to 1tbsp of tomato paste, if any.

I agree with some others. Great recipe but I did think a little paprika added just a bit more to it. Some use smoked, I used sweet Hungarian.

Agreed with some of the other comments. Less tomato paste and probably some mustard or sherry. Needs a more tanginess to it unless tomato flavor.

I saute the onions until they start to carmalize. Then I add the mushrooms. When the mushrooms are starting to cook down I add 1/4 cup white wine and cook the wine down. Then I add the beef stock, tomato paste and whistershire sause. I add dried celery. I cook the stock down a bit and add the beef. Only near the end do I add the sour cream to avoid curdling.

Like others, I can't see the addition of tomato paste. My version, from a Russian connection, always included nutmeg (just a little fresh grated into the sauce) and perhaps some red wine to deglaze. I like the suggestions of a bit of strong mustard. I might try that next time.