Beef Stroganoff Recipe or Should It Be Stroganov?
This is really a classic. A delicious, hearty dish that is perfect anytime. According to some food historians it was created by a French chef attached to the Russian court of Count Pavel Stroganov (1774–1817). This is a updated version of my original recipe I published 10 years ago! The combination of beef, mushrooms, and sour cream is rich and flavorful, and the dish can be made in under an hour.
While cooking Beef Stroganoff might seem like a daunting task, my Beef Stroganoff recipe is easy and delicious. The key to this dish is to cook the beef until it’s nice and tender. I like to use a chuck roast for this recipe, but you can also use stew meat.
This recipe is easy to follow and yields a delicious, family-friendly meal. Give it a try, but don’t be surprised if Beef Stroganoff becomes a weeknight favorite in your home.
- 2 tablespoons Extra Virgin Olive Oil
- 3 ½ to 4 pounds Beef Chuck Roast or Stew Meat (well trimmed & cut into 1” cubes)
- 2 cups diced Onion
- 1 teaspoon fresh Thyme minced
- 2 cups quartered Mushrooms
- ½ cup Tomato Puree
- 1 ½ tablespoon fresh Garlic minced
- 1 ½ cup Chardonnay or a good Dry White Wine
- 2 cup sliced Carrots about ¾ inches thick
- 2 tablespoons Brown Sugar
- 4 cups Beef Stock
- About 1 cup of Flour
- Salt & Black Pepper to taste
- 2 tablespoons Dijon Mustard
- ½ cup Sour Cream
- 2 tablespoons chopped Chives
- In a large skillet or Dutch oven, heat the olive oil and add as many meat cubes as you can without crowding (if the skillet is too crowded, the meat won't brown properly.) Brown the meat well on all sides, remove each batch as it browns and set them aside. It may be necessary to add a little olive oil.
- When all of the beef has been browned and removed, add the onions to the remaining juices in the skillet and cook, stirring occasionally, until they are golden brown. Add the thyme and the mushrooms and cook until they have released most of their water. Add the tomato puree, garlic and when garlic is fragrant add the white wine and let it cook for a couple minutes. Add the carrots and the reserved beef pieces (if you did them in a separate fry pan). Add the brown sugar, stock and salt and pepper to taste.
- Add the flour the same way we do it on the video to thicken.
- Bring to boil, reduce to low heat, and cook for about 2 ½ to 3 hours or until the beef tender enough to cut with a spoon. Be sure to check every so often to make sure the beef does not attach at the bottom.
- Add the mustard, and a little sour cream. Mix well and serve with a large fettucine like pappardelle top with more sour cream and sprinkle with freshly chopped chives.
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