Elegant Beef Stroganoff Recipe - Allrecipes.com
Elegant Beef Stroganoff Recipe
  • READY IN hrs

Elegant Beef Stroganoff

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr 15 mins
  • READY IN

    1 hr 45 mins

Directions

  1. Mix steak and red wine together in a bowl; set aside to marinate for 15 to 30 minutes.
  2. Combine flour, salt, paprika, and black pepper together in a resealable plastic bag. Remove steak from marinade, reserving red wine for later use; add steak to flour mixture and shake to coat.
  3. Melt butter in a large skillet over medium-high heat; cook and stir steak, onion, and garlic until steak is browned and onion is softened and translucent, 10 to 15 minutes.
  4. Stir mushrooms, beef broth, water, reserved red wine marinade, Worcestershire sauce, red pepper flakes, and mustard into steak mixture until well mixed; bring to a boil. Reduce heat, cover skillet, and simmer until steak is very tender, about 1 hour.
  5. Stir cream cheese and sour cream into steak mixture; cook and stir until warmed, 2 to 3 minutes. Serve over cooked noodles.
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Footnotes

  • Cook's Notes:
  • Nut oils can be substituted for butter.
  • Can be prepared up to a day ahead and refrigerated before adding the sour cream and cream cheese. Then reheat slowly before adding the last two ingredients.
  • Substitute 1 1/3 cups beef stock for the canned beef broth if desired. Dijon mustard can be used instead of prepared mustard.
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Reviews More Reviews

Most Helpful Positive Review
May 21, 2014

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!

 
Most Helpful Critical Review
Sep 02, 2014

What did I do wrong!?! 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 again, but this round was an epic fail! P.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.

 

11 Ratings

Jul 02, 2014

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!

 
May 21, 2014

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.

 
Jun 23, 2014

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.

 
Sep 29, 2014

AWESOME recipe. I followed the recipe almost to the letter-- I omitted the red pepper. The meat was tender and the flavor was amazing-- my husband was standing with his bowl in hand before it even finished cooking. This is definitely going to be a regular on the menu at my house.

 
Sep 13, 2014

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!

 
Aug 31, 2014

Excellent recipe. I will be making this again. Fresh mushrooms are preferable, but canned work in a pinch. Next time I would leave out the creamed cheese. It made the sauce too thick for my taste.

 

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Nutrition

  • Calories
  • 470 kcal
  • 23%
  • Carbohydrates
  • 24.5 g
  • 8%
  • Cholesterol
  • 121 mg
  • 40%
  • Fat
  • 25.2 g
  • 39%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 32.6 g
  • 65%
  • Sodium
  • 959 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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