Nana's Beef Stroganoff Recipe -
Nana's Beef Stroganoff Recipe

Nana's Beef Stroganoff

Recipe by  

"This is a delicious Stroganoff that my Nana made all the time. My husband's favorite meal is Stroganoff, and before we met he never had homemade Stroganoff sauce. Once my mom made this for him, he has never eaten any other! Serve over rice or egg noodles."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    2 hrs 20 mins

    2 hrs 40 mins


  1. Shake 1 tablespoon flour with salt in a large, resealable plastic bag until combined; add beef and shake to coat.
  2. Melt 2 tablespoons butter in a skillet over medium-high heat. Brown beef in the hot butter, about 3 minutes per side. Stir mushrooms, onion, and garlic into beef; cook and stir until garlic is fragrant, 3 to 4 minutes. Transfer beef and vegetables to a bowl, leaving drippings in skillet.
  3. Melt 2 more tablespoons butter in skillet over medium heat. Cook and stir 3 tablespoons flour in the hot butter until smooth; stir tomato paste into flour mixture. Whisk beef stock into mixture and cook, stirring constantly, until sauce is thickened and bubbling, about 5 minutes.
  4. Return beef and vegetables to skillet and stir to coat with sauce. Reduce heat to very low and simmer until beef is tender, 2 to 3 hours. The longer it cooks, the more tender the meat will be. Just before serving, stir sour cream and white wine into beef mixture and heat through. Do not boil.
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Reviews More Reviews

Most Helpful Positive Review
Dec 07, 2012

I'm on a budget so instead of beef sirloin, I used beef STEW MEAT. I made sure that the recipe simmered for a while before I used the stew meat as the simmering helps tenderize the tougher cuts of meat. When I floured the meat, I added just a little onion powder, garlic powder and fresh ground pepper. I made no other changes. Mine was done simmering at just under two hours. I served this over hot buttered egg noodles. My family INHALED this. Out of the whole skillet, there was a small amount for my husband to take for work the next day. Delicious!

Most Helpful Critical Review
Aug 28, 2013


Mar 28, 2013

It's no wonder I liked this! With the exception of the white wine, which I really liked, this is the way I've been making Beef Stroganoff since I was a young girl in the early 60s, from a paperback Sealtest cookbook! (Any of you out there old enough to remember Sealtest Dairy?) Two minor criticisms, however. First, it is counterintuitive to cook a pretty decent cut of meat like sirloin for "two to three hours." "Back in the day," when I was making this with round steak, it was indeed necessary to simmer (braise) the meat in beef broth for an hour and a half or so to ensure tenderness. But with sirloin, once browned it didn't need much longer on the stove than it took to pull it all together with the remaining ingredients - ten minutes tops. Second, the wine should be used to deglaze the pan once the meat is browned, not just before serving as the recipe instructs. You want the alcohol to cook off. These, in my view, are two important considerations for the success of this dish. Also, while I did not measure any ingredients precisely, I do know I used more broth and less flour than the recipe directs. Finally, don't forget to include pepper with the salt! I served this with hot, buttered egg noodles tossed with fresh chives and a sprinkle of fresh chopped parsley for garnish.

Jan 28, 2013

This is absolutely delicious. I made this exactly as directed and got a dish that was creamy, rich with flavor and hearty. My son liked it a lot and he is not a beef fan. I only had ground beef on hand but it worked just fine following the same directions. I sprinkled the flour & salt mixture over the ground beef before placing it in the pan. It adds flavor and thickens the drippings. Thank you for adding this!

Dec 17, 2012

Very delicious and easy to follow instructions! This was my first time making Beef Stroganoff; I came to looking for something my friend described as having made and I chose this one because it uses the same ingredients. As I was nervous about the meat tenderizing I used a tenderloin roast which cut simmer time to almost nothing. Simple, made mostly with ingredients commonly on hand with an outstanding result! Creamy, beefy, mushrooms. You won't go wrong!

Jan 14, 2013

Hubby loves Beef Stroganoff so I've been making it for him for many years always trying a different recipe. Finally, this is the keeper for beef stroganoff!! Yeaaaaa. Really awesome flavor. I served over orzo and cut the recipe in half so I eyed a lot of the amounts and it still turned out yumeee!! tRY IT you won't be dissapointed. Thanks to Nana.

Feb 15, 2013

This was one of the best stroganoff recipes I've ever tried. I just shared some leftovers with a coworker and she agreed. I did add some balsamic vinegar to the stock mixture and I added more than the called for beef stock as the roux was too thick without it. Very, very tasty!

Jul 20, 2013

Great recipe. I recommend de-glazing the pan with the white wine and increasing the amount of beef stock.Any cut of beef can be used, increase cooking times for 'tougher' cuts. Philly cheese is a great substitute for sour cream. Serve with fresh parsley and egg noodles. I have made this recipe many times, its a firm family favorite


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  • Calories
  • 514 kcal
  • 26%
  • Carbohydrates
  • 14.3 g
  • 5%
  • Cholesterol
  • 129 mg
  • 43%
  • Fat
  • 33.9 g
  • 52%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 34.9 g
  • 70%
  • Sodium
  • 559 mg
  • 22%

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

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