Recipe by SANFRANCOOK
"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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2 (2 pound)
beef chuck roast, cut into 1/2-inch thick strips
ground black pepper
extra-virgin olive oil
1 1/3 cups
prepared yellow mustard
crushed red pepper flakes
1 (3 ounce) package
cream cheese, softened
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.
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.
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!
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.
Excellent recipe. Followed as written, used a cast iron pan. Will definitely make again, would be perfect for company.
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.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Rich and Creamy Beef Stroganoff
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 404
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