Rich and Creamy Beef Stroganoff Recipe -
Rich and Creamy Beef Stroganoff Recipe
  • READY IN ABOUT 2 hrs

Rich and Creamy Beef Stroganoff

Recipe by  

"A rich, creamy beef stroganoff. This recipe uses a roux to create a beef gravy that is then thickened with sour cream AND cream cheese. A little bit of zip is added using pepper flakes. Serve this over egg noodles."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 25 mins

    1 hr 50 mins


  1. Place the beef into a large bowl. Stir in the red wine, salt, and black pepper. Marinate for 10 minutes, then remove the beef and pat dry with a paper towel. Reserve the remaining marinade.
  2. Heat the olive oil in a large skillet over medium heat. Stir in the beef; cook and stir until browned, then transfer to a plate, 5 to 7 minutes. Drain any remaining grease from the skillet. Melt 2 tablespoons butter over medium heat. Stir in the onion, garlic, and a pinch of salt. Cook and stir until the onion is soft and translucent. Transfer the onion mixture to the plate with the prepared beef; set aside.
  3. Melt another 2 tablespoons butter in the same skillet over medium heat, and stir in the mushrooms. Cook and stir until the mushrooms are tender, about 10 minutes. Place the cooked mushrooms in a bowl and set aside. Melt 1/4 cup of butter in the skillet. Whisk in the flour, cook and stir until the flour no longer tastes raw, about 4 minutes. Slowly whisk in the beef stock. Bring to a boil, stirring constantly, then reduce heat to medium low. Pour in the reserved red wine marinade, Worcestershire sauce, prepared mustard, and red pepper flakes, then add the beef and onion mixture. Cover and simmer until the meat is tender, about 1 hour. Season with salt and black pepper.
  4. Stir in the mushrooms, sour cream, and cream cheese about 5 minutes before serving.
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Reviews More Reviews

Most Helpful Positive Review
Jan 02, 2012

I used a cheap cut of meat and half the amount called for (beef stew meat--hey, on a tight food budget!) and only a pound which meant a) I had to simmer my meat just a little longer and b) I doubled the mushrooms so I could fake the actual amount of meat I used. I used dijon mustard and I added a teaspoon each of dried basil and dried oregano. I did NOT add the extra salt as there was plenty in the beef broth I used. I served this with buttered egg noodles and roasted broccoli. Everyone loved it. There's just enough for someone to re-warm for lunch tomorrow. Very good.

Most Helpful Critical Review
Jul 15, 2012

Would have been 5 stars if we had decreased the amount of the red pepper flakes. As it was, following the recipe, the spice was overpowering. In the future, we will be using 1/2 a teaspoon, not 2 teaspoons. We like spicy food, but the spice masked the warm inviting flavors of the stroganoff.

Nov 17, 2011

This is absolutely delicious! The only thing I would change to make it a fool-proof dish is to use beef tenderloin for the meat--it cooks faster and is always tender. It's worth the extra $$ for special occasions. I didn't happen to have wine on hand, and substituted red wine vinegar for the marinade, and it added a nice tang to the roux. If you're not fond of spicier flavors, it's fine to omit the red pepper. This is gourmet eating--remember to leave a tip for the cook!

Jan 07, 2012

My husband raved about this recipe! I did not marinate in red wine, and the flavor was great without it. As other reviewers mentioned, I subbed dijon for yellow mustard. Instead of red pepper flakes, I used a pinch of ground cayenne. Also, this recipe can be completed with a slow cooker for 4-5 hours on low; add the sauteed mushrooms a half hour before the end of cooking time. I found that the gravy was a little thin in the slow cooker, so added some corn starch just before serving. You will love this recipe! The sour cream and cream cheese add the depth of flavor that makes this stroganoff "rich and creamy." Thanks, sanfrancook.

Jan 18, 2015

Used a cut of top sirloin as that's all I had available without going to the store for chuck roast. Stroganoff was very creamy and thick, but I found the wine marinade to be a tad strong and made the "gravy" somewhat sharp even cooking down for the allotted time. I'll cut back on the wine next time and it should be perfect. Very good recipe. Thanks for sharing Sanfrancook.

Oct 13, 2011

Excellent recipe. Followed as written, used a cast iron pan. Will definitely make again, would be perfect for company.

Dec 28, 2011

Very tasty and delicious Stroganoff. I used the rest of my Christmas Prime Rib, cut into thin strips instead of the chuck roast recommended. Sauteed the onions, garlic and mushrooms together, set aside and proceeded with the rest of the recipe, following the directions as written. Only sub I made was using dijon mustard instead of yellow prepared. I served over a hearty home-style egg noodle and heard nothing but mmmm's around the table. Thanks for sharing a great and easy recipe. Will make again for sure.

Feb 03, 2012

Oh. My. Word. You know those recipes that you just have to try because they have 3,000+ five-star ratings, and they turn out to be AWESOME? This deserves thousands of five-star ratings! I left out the red pepper flakes and added the wine with the sauce ingredients instead of marinating. I used 1/2 C. sour cream and 4 oz. cream cheese. I served it over Spaetzle noodles imported from Germany. Simple words are inadequate to describe how good this is!


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  • Calories
  • 567 kcal
  • 28%
  • Carbohydrates
  • 8 g
  • 3%
  • Cholesterol
  • 150 mg
  • 50%
  • Fat
  • 44.9 g
  • 69%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 29.4 g
  • 59%
  • Sodium
  • 518 mg
  • 21%

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

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