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Beef Stroganoff Recipe

Beef Stroganoff

Recipe courtesy Dimitri Criona

Show: Calling All CooksEpisode: Beef Stroganoff/Cinnamon Rolls

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (57)

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Average Rating:

Total Reviews: 57

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  • on October 29, 2011

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    This is my favorite recipe for beef stroganoff. It might be higher in fat than some but if I wanted low fat I wouldn't be cooking beef stroganoff that day.

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  • on April 13, 2011

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    We love Beef Stroganoff and consider this to be the best recipe! I have seen recipes calling for all kinds of weird ingredients like tomato paste? I am 1/4 German and the rest mostly Scandinavian. This is the quintessential Beef Stroganoff you have been looking for. I don't put in nearly the amount of sour cream it calls for. Maybe two heaping tablespoons and I use the lower fat version. Still turns out delicious every time I make it. In fact we are having it tonight. I have to stress that I use Chardonnay in the recipe. I tried using red wine once and although it tasted just fine, the sauce looked less appetizing. It was almost purple! Stick with white wine and for crying out loud use good wine! Bon Appetite!

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  • on March 05, 2011

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    amazing. just like mom used to make

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  • on February 27, 2011

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    I love this recipe. It is a must try. I am not a big fan of sour cream so I left it but it was terrific

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  • on January 11, 2011

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    Skip the flour and worcestershire, add ltsp dill and 1/2 tsp paprika, and a bit of sherry, and definitely use noodles (rice???, and you have something.

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  • on July 01, 2010

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    I am making this tonight using left over prime rib. This is the best very basic stroganoff you can get. All the right ingredients! I don't use the wine, but that is a definitely good addition. I will always add a dash of tarragon to mine (it gives a little richness, and maybe a dash of nutmeg. (I prefer the tarragon, but JUST a dash! and absolutely adjust to taste! Thanks for putting this up!

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  • on December 03, 2008

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    A good start with Beef Stroganoff.


    With any stroganoff recipe I suggest using cremini and button mushrooms, 8 oz each. As you saute the sliced mushrooms add one clove of minced garlic, 1/8 teaspoon of nutmeg and ? teaspoon of dried or 2 teaspoons of freshly chopped tarragon leaves. A slight pinch of thyme would be optional also.

    Also, when dredging the meat in flour, add the below listed seasonings to the flour.

    ? teaspoon of salt
    1/8 teaspoon of Garlic salt
    1 teaspoon of a good paprika
    1/8 teaspoon freshly ground black pepper



    Always sprinkle with fresh broad leaf parsley when serving.

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  • on April 21, 2008

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    I had to come up with dinner for 16 at the last minute. i doubled this recipe and it turned out simply delicious. Everyone was simply delited.

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  • on January 24, 2008

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    This recipe was simple and came out tasting delicious. The only ingredient changes I made were that I only used 1 onion and a little over 1/2 the sour cream that the recipe called for. That seemed like plenty and tasted great as it was. I worried that adding more would overdo it. I used red wine to deglaze and to simmer and reduced fat sour cream (tastes the same as regular in my opinion which I waited until the end to add all of it (wasn't sure about having it simmer as long as the meat did. The longer you let it simmer, the more tender the meat gets. Mine was on the stove for about an hour and a half. I'd definitely make this again.

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  • on October 29, 2007

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    This stroganoff was (dare I say better than my grandma's. I only used half of the pint of sour cream and slow cooked it for an hour and a half. We then ate it over rice pilaf, yummy! (Rachael Ray's recipe I definitely recommend. :-

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