Recipe by judy2304
"This recipe is easy to make and makes an elegant-looking meal that anyone would be proud to offer to guests. This is one of the favorite dinners for my family. It can be easily increased to serve more people with a little increase in prep time."
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sirloin steak, pounded to 1/4-inch thickness and cut into 1 x 1 1/2-inch strips
ground black pepper
canned sliced mushrooms
1 (10 ounce) can
red pepper flakes
prepared yellow mustard
hot cooked noodles
Why only 1 review? This recipe is amazingly delish! Followed the recipe as written except I substituted fresh mushrooms instead of canned, used Dijon mustard, used a 14 oz can of beef broth so I omitted the water and used olive oil with a tab of butter cut in. I simmered for about one hour and 20 minutes. The meat came out very tender. This recipe is a keeper. Thanks for sharing.
This was my first attempt and it was so spicy we were practically breathing fire! LOL! Even my husband said how spicy it was and he can handle a lot of heat in his food. I adjusted the servings to 8, used crushed red pepper, assuming it's the same as red pepper flakes, and kept everything else the same. I will definitely try it againP.S. I hated to only give it one star because I'm sure I messed up somewhere, but it wouldn't let me post if I didn't rate it.
This is my recipe, and I just had to comment. I usually use homemade beef broth instead of canned, and also use Dijon mustard. I often double the recipe, and freeze leftovers for future meals. It can be frozen with or without the cooked noodles - without takes less freezer space, but both ways work equally well. Whether or not the red pepper is used or if the quantity is reduced is a personal taste. Sometimes I use red pepper flakes, and sometimes, I don't. I have also cut the meat the night before and let it marinade in the wine overnight. This works well, to and tenderizes the meat more. If you use a less tender cut of meat, this works well. For a more tender cut of meat, overnight marinade is a bit of an overkill.
I have tried almost every stroganoff recipe on this site, and this one is the best by far. Like james747 , I used fresh mushrooms and also marinated my beef in the red wine for about two hours prior to cooking. The end result was incredible. This is definitely going into the family recipe book. Thank you for an exceptional recipe!
Great recipe! Used fresh mushrooms, but will cut back a little on paprika next time - my wife doesn't really care for paprika - don't know why, I love it! Meat was a little tough, but tasted great - may try chuck next time. Was using Julia Child's recipe till now.... .... sorry Julia!
I made this for dinner last night...oh my goodness my 13 year old son who eats NOTHING....had two helpings. As others did, I used fresh mushrooms and the only thing I am changing for next time is cutting the red pepper flakes in half. It had just a little too much bite! Otherwise loved it! Thank you for sharing such a great recipe!
I followed the recipe exactly except I substituted 1 small container of plain Greek yogurt for the cream cheese and sour cream. I really liked this recipe except I wasn't crazy about the red pepper. Was a little too spicy for us. Would leave that out next time.
I made the Elegant Beef Stroganoff just to try it out- FIVE STARS isn't enough - this recipe should be 100 stars. The only thing I changed was to cut the red pepper flakes to 1/2 tsp. It still had a nice bite! I wasn't planning on making it the second time so soon but, when my daughter was visiting I told her about it - and, she REALLY wanted to try it. She loved it,too!! Can't wait to make it again - an excellent recipe that can also be made ahead for a special dinner. KUDO'S to Judy2304 for sharing a delicious recipe!! Nella
* Percent Daily Values are based on a 2,000 calorie diet.
Elegant Beef Stroganoff
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 227
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