Beef Stroganoff III Recipe - Allrecipes.com
Beef Stroganoff III Recipe
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Beef Stroganoff III
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  • READY IN ABOUT hrs

Beef Stroganoff III

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"I have been making this recipe for over 20 years. This can be served over either rice or noodles. A little work but worth the effort."

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Ingredients Edit and Save

Original recipe makes 6 to 8 servings Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr
  • READY IN

    1 hr 40 mins

Directions

  1. Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper.
  2. In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.
  3. Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender.
  4. Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste.
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Reviews More Reviews

Most Helpful Positive Review
Apr 25, 2008

I have made this stroganoff several times and it has become a staple! My boyfriend (now husband 7/2006) claims this is his all time favorite dish that I make. Over time I have made several modifications to this recipe: 1. Marinate the meat in red or white wine for 1-2 hours in the fridge prior to cooking. This adds a really nice flavor to the beef and tenderizes the meat, and you can skip the addition of the wine at the end as this can thin out the sauce. 2. Use 1 medium yellow onion (sliced or chopped) instead of the green onions. 3. Garlic is a must (be liberal unless you are on a date)! 4. Corn starch works just as well as flour or you can also use 2 tbsp of each...I have always found it easier to dissolve them in couple of tbsp of beef broth before adding it to the skillet otherwise it's really difficult to dissolve flour/corn starch in sauce. 5. Add 1 tbsp Worcestershire sauce along with the prepared mustard. 6. Add two cans (4 oz) of sliced mushrooms and simmer with the beef instead of at the end of cook time. 7. Add 1/3 cup cream cheese and 1/3 cup sour cream that the end...trust me this key!!! TIP: I found it VERY difficult to push aside the browned meat and then cook the onions and add the flour to the skillet the first couple of times I made this. Instead, now I plate out the meat after browning and then cook the onions by itself in the pan, and then return the meat back to the pan and add broth with dissolved flour/starch. Also, I have used fresh mushrooms in t

 
Most Helpful Critical Review
Feb 18, 2008

This recipe is okay. There is a beef stroganoff recipe on the back of the Campbells beef broth can that is so much better (and easier!). The mustard gives it great flavor, but to me the butter is overkill. It's just too much. I cut the amount of butter down and you were still able to taste it. I used top sirloin instead of chuck roast, added 1T of worcestshire sauce, and it turned out better. I didn't have green onions, so I didn't add those. Also, I skipped simmering it for an hour. I just brown the meat, then do the rest immediately. It turned out fine! Also, to avoid the flour clumping situation, don't add it directly to the skillet. I mixed it with the beef broth in a bowl, then added the mixture to the skillet. Overall, it's an okay recipe, but I think I'll stick to the Campbells one.

 
Feb 12, 2006

This was the best beef stroganoff I've ever had! I did marinate the beef in red wine. I also used yellow onions instead of the green onions. I did also add 1 TBSP. minced garlic. I added 2 TBSP of cornstarch to the beef broth before adding it to the pan and cut the flour to 2 TBSP. I found it easier to take the meat and onions out while thickening the sauce and then adding them back to the pan. I let this simmer for about an hour and a half and the meat was really tender. I think you could put it in a crock pot too and that would be delicious. At the end I added 1/3 c. cream cheese and 1/3 c. sour cream and omitted the white wine since I marinated in red. The cream cheese was a great addition which I saw from another reviewer. It was absolutely delicious!!! My 17 month old daughter loved it. This will be a staple in our home.

 
Nov 01, 2005

"I'm speechless. I'm actionless. All i can do is sit here and revel in how good this is!" Direct quote from husband. We did follow the suggestions of other reviewers: omitted butter (used non-stick frying pan) for healthier meal; used sirloin instead of beef chuck; added 1 Tbs. Worchestershire sauce; added two garlic cloves; used 1 diced yellow onion instead of green onions; and used fresh mushrooms.

 
Jun 10, 2006

Perfect without any changes as far as I am concerned. I don't rate recipes a 5 if they need changing to be right. As for the food snob that thinks if a home cook can make it it only deserves 3 stars....get a life! Some of us have other things to do other than wreck a simple recipe by fooling around all day trying to be a "chef". Simple is often better. This is delicious and doesn't taste like a "simple" recipe. Don't be put off by the snobs!

 
Jan 06, 2009

This is fantastic!!! I’ve used this recipe for Stroganoff several times with only minor changes … used fresh (sautéed) mushrooms and eliminated the white wine (because it thinned the sauce too much) and my family has always enjoyed it. But, after reading some of the reviews, I decided to try marinating the beef (sirloin) in red wine for a couple of hours and added a chopped clove of garlic (at the same time the green onions were added). These two changes along with using the fresh mushrooms have made this an absolute family favorite.

 
Mar 14, 2011

This is some of the best beef stroganoff ever! I used sirloin instead of chuck roast and let that marinate in red wine, garlic, and Worcestershire for two hours before cooking. I cooked that then plated it. I used a combination of green onions and vidalia, fresh mushrooms instead of canned, 1 Tbsp. of Worcestershire, white wine and minced garlic. After I added the meat back in I reserved a bit of the broth to mix with 2 Tbsp. of corn starch. I added that to thicken then added the sour cream and a bit of cream cheese. This was fabulous served over egg noodles - YUM!

 
Mar 03, 2007

Mercy! This one offers up a most incredible flavor, a unique combination of down-home and exotic. The recipe as written is no doubt wonderful, but I improvised a bit based on experience, instinct and what I had available. I followed suggestion of marinating the beef in red wine. Then, because the wine permeated the dish all through, because of the beef marinade, I didn't add the white wine in at the end. I also added 1/3 cup of cream cheese as recommended by other reviewers. That part was fine, but I'm not so sure the extra calories are worth it. I didn't detect a significant difference in the flavor pre cream cheese to post cream cheese. I used real mushrooms, not canned. That is highly recommended. I sauteed the mushrooms with the green onions and removed them from the skillet to the same bowl where I rested the beef. Too, I used light sour cream. Hey, there is enough richness in the recipe, using light sour cream will not make one iota of difference. I served the recipe on packaged noodles. I'll try rice next time. Even my picky wife, who shuns flavors that depart from basic meat and potatoes--especially dishes involving wine--said she "loved it."

 

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Nutrition

  • Calories
  • 304 kcal
  • 15%
  • Carbohydrates
  • 5.7 g
  • 2%
  • Cholesterol
  • 83 mg
  • 28%
  • Fat
  • 23 g
  • 35%
  • Fiber
  • 0.9 g
  • 3%
  • Protein
  • 16.6 g
  • 33%
  • Sodium
  • 619 mg
  • 25%

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

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