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Classic Beef Stroganoff

Classic Beef Stroganoff


"This hearty comfort food is great when the weather turns."
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55 m servings 543 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 543 kcal
  • 27%
  • Fat:
  • 21.3 g
  • 33%
  • Carbs:
  • 53.1g
  • 17%
  • Protein:
  • 33.9 g
  • 68%
  • Cholesterol:
  • 135 mg
  • 45%
  • Sodium:
  • 887 mg
  • 35%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Season beef with salt, pepper, and Spanish paprika.
  2. Melt butter in a large skillet over medium heat. Saute onions and mushrooms in melted butter until onions are tender, 5 to 7 minutes; transfer to a bowl, retaining some of the butter in the skillet.
  3. Cook and stir beef in retained butter until lightly browned, 5 to 7 minutes.
  4. Stir 2/3 cup beef broth, white wine, garlic, and ketchup into the beef mixture; season with salt and pepper. Place a cover on the skillet and cook mixture at a simmer for 15 minutes.
  5. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain.
  6. Whisk remaining beef broth and flour together in a bowl; add to beef mixture. Bring the mixture to a boil, stirring continually, and boil for 1 minute. Reduce heat to low, add sour cream, and stir until smoothly incorporated. Ladle over egg noodles and garnish with paprika.

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Read all reviews 11
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I didn't have beef broth on hand so used Lipton onion soup with water. Worked fine.

I found the quantity hard to work with. My largest pan was filled to overflowing and I transferred it to my Instantpot which handled it just fine. Next time I will cut the recipe in half. Good f...

I accidently used 2 pounds of mushrooms and I have to say it was a happy accident. I bought a cheap cut of meat and simmered for 30 minutes or until the meat was tender. It was AMAZING!! My h...

Thank you for the wonderful recipe!!! I followed it fairly closely. I used a chuck roast cut up, and only 2Tbs. ketchup. No wine, more beef broth (made from beef base). I cooked the onion and mu...

This was great. I used elk round steak and the meat was wonderful. I did salt and pepper the steak before browning and added a little Worcestershire sauce with the ketchup at the end. I will be ...

As the author of this recipe, I'm sorry that I forgot to put when to add the Mushrooms and onions. You put them in in the end before serving. If I could edit the recipe, I would, however, Allre...

I was looking for a way to use up leftover prime rib from Christ as dinner and this hit the spot on a cold evening. As others have written, there is no mention of when to add the mushrooms and o...

I am not a cook but since I retired I thought I would try. How hard can it be to follow directions. I set out to make the classic beef stroganoff. At the culmination of this ordeal I poured the ...

This is a great dish and a nearly perfect recipe. There are a few things I would change: one, at no point does the recipe list when you should add the onions and mushrooms with the beef. I added...

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