Traditional Beef Stroganoff
Serves 6 Time 1 hour 20 minutes Difficulty 3/5 Ingredients 13 Steps 7
Beef stroganoff, in its simplest form, is simply tender beef with a mushroom and sour cream sauce. It is very popular as a basic food service dish as it is very easy to produce it in large quantities. It is also very popular in Brazil (where it is better known as "strogonoff" or "estrogonofe"), but the recipe is slightly different there.
Ingredients
- 2 pounds (900 g) beef chuck roast
- ½ teaspoon (2.5 ml) salt
- ½ teaspoon (2.5 ml) ground black pepper
- 8 tablespoons (110 g) butter
- 4 green onions (white parts only), sliced
- 4 tablespoons (60 ml) all-purpose flour
- 10.5 ounces (300 ml) condensed beef broth
- 1 teaspoon (5 ml) prepared mustard
- 6 ounces (150 g) sliced canned mushrooms, drained
- ⅓ cup (160 ml) sour cream
- ⅓ cup (160 ml) white wine
- Salt to taste
- Ground black pepper to taste
Steps
- Trim fat and gristle from roast. Cut into strips ½ inch thick by 2 inches long. Season with ½ teaspoon each salt and pepper.
- Melt butter in large skillet over medium heat. Brown beef strips quickly and push to one side.
- Add onions to empty side. Cook slowly 3 to 5 minutes, then push to side with beef.
- Stir flour into juices on empty side. Add beef broth and bring to a boil, stirring constantly.
- Lower heat. Stir in mustard.
- Cover and simmer 1 hour or until meat is tender.
- Stir in mushrooms, sour cream and white wine 5 minutes before serving. Heat briefly. Season with salt and pepper.
Notes from the original
- Green onion and canned mushrooms can be replaced with white onion and fresh mushrooms, respectively. Fry both until soft.
- Add a dash of Worcestershire Sauce.
Source. Adapted from “Cookbook:Traditional Beef Stroganoff” by Wikibooks contributors, revision of 2026-01-24, licensed under CC BY-SA 4.0.
Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.