The Greatest Traditional Beef Stroganoff Recipe

Are you looking for the best Traditional Beef Stroganoff recipe?  This is hands down my favorite traditional beef stroganoff recipe ever!

This is one of my go-to recipes. I’ve never found a traditional beef stroganoff recipe equal to this classic version.

I’ve modified it and have added options for a healthier version in the notes.

Any time you want to impress your guests, this will do the trick. You’ll be the hero in your kitchen. It is also easy to make, and you’ll crave it over and over.

I love cooking mine in a cast iron skillet. Lodge Cast Iron Skillet is the one I use all the time.

One of my favorite things about this meal is that it’s simple to make and never fails to impress guests. You truly will start to feel like a five-star chef, and your guests will be asking you for the recipe.

I know because out of all of the recipes I have made over the years, this is one of my most requested.

You can eat this over spaetzle, pasta, or whichever base you prefer!

Feel free to modify based on your dietary needs and preferences!

I hope you enjoy it!

Atmosphere…

This is a fun part of each post is when I can think of how I’ve created an inspiring atmosphere for cooking a particular recipe. Many think Beef Stroganoff is Hungarian, but it was created by a French chef in the employ of the Stroganov family. Rumor has it that Count Stroganov had such bad teeth he could no longer eat steak, so the French chef created this dish just for him. It was first published in a Russian cookbook in the 1800’s and has evolved into a classic recipe.

When I cook Beef stroganoff I like soft lighting and play Swan Lake as background music. A nice Cabernet sauvignon is the perfect companion to culinary efforts.

This is the best Beef Stroganoff you’ll ever have!

Traditional Beef Stroganoff

This is a classic recipe that I have modified over the years. When you make it, you'll want it again soon!

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Prep Time 30 minutes mins

Cook Time 25 minutes mins

Servings: 4

Course: Main Course

Ingredients Equipment Method Notes

Ingredients

  

• 2 lbs Beef-sirloin, filet mignon (my favorite), or strip steak
• 8 ounces white mushrooms
• 1 medium white onion
• 1 garlic clove
• 1/4 cup butter
• 2 cups beef consomme-undiluted. You can also use Better Than Bouillon. The goal is a stronger beef flavor than using broth or stock. Campbell's makes a good consomme.
• 1/2 tsp salt
• 1 tsp worcestershire
• 1/4 cup flour
• 1 1/2 cups sour cream
• 3 cups pasta. Options are egg noodles, bow-tie pasta, or my favorite, spaetzle.

Equipment

• 1 Dutch oven
• 1 large skillet, preferably cast iron
• 1 strainer
• 1 spatula
• 1 large ladle

Method

 

1.  Trim beef, and slice against the grain into strips. Strips should be roughly 1 ½ long by ½ wide.
2. Chop the onion and garlic, and slice the mushrooms. Sauté onions, mushrooms, and garlic in the butter. Stir and sauté until the onions are translucent and the mushrooms are tender. Remove from the pan, and set aside.
3.  Add the beef to the same pan and saute until cooked to about rare. Add 1 ½ cups of beef consomme, salt, and Worcestershire sauce. Heat to boiling, cover and reduce to simmer for 10 minutes.
4. Mix ½ cup of consomme with the flour while the beef is simmering. Mix well and add to the beef after simmering for ten minutes. Stir well. Add the onion/mushrooms and heat to boiling. Boil and stir for one minute. Add the sour cream and stir well until color is blended. Do not boil.
5. As the beef is simmering, heat the water to boil. Follow the box instructions since your choice of pasta will have different cooking times. Coordinate when you add the pasta to when you start simmering the beef. If using spaetzle, you'll need to start it before the beef simmers because it typically takes 15 to 25 minutes to cook the spaetzle. The pasta and stroganoff should be done simultaneously, so you must plan accordingly.

Notes

There are many options available. For non-beef eaters, you can substitute boneless chicken breasts (2 lbs.) for the beef.

For vegetarians, you can add 2 to 3 large portabella mushrooms. Slice in the same fashion as the beef.

For healthier alternatives, substitute olive oil for the butter and “Better than Sour Cream” for sour cream. “Better than sour cream” is a non-dairy tofu product. It is available in the health food area in most supermarkets.

This post was all about the best traditional beef stroganoff recipe that I have ever tried. 

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