The Most Delicious Homemade Beef Stroganoff

Indulge in the rich flavors of a classic comfort dish with this Homemade Beef Stroganoff recipe. Tender beef strips are enveloped in a creamy sauce infused with savory mushrooms, onions, and garlic, all brought together with a touch of white wine and sour cream. Served over your favorite pasta or alongside fluffy rice, this hearty meal promises to delight your taste buds with each comforting bite. Perfect for cozy gatherings or satisfying weeknight dinners, it's a timeless favorite that brings warmth and satisfaction to every table.

Beef Stroganoff or Beef Stroganov is an originally Russian dish of sautéed pieces of beef served in a sauce of mustard and smetana. From its origins in mid-19th-century Russia, it has become popular around the world, with considerable variation from the original recipe. Mushrooms are common in many variants.

The dish is named after one of the members of the influential Stroganov family. A legend attributes its invention to French chefs working for the family, but several researchers point out that the recipe is a refined version of older Russian dishes.

FAQs

Can I use a different cut of beef?
Yes, you can use different cuts of beef for this recipe, but keep in mind that the cooking time may vary depending on the tenderness of the meat. Beef chuck roast is preferred for its tenderness and flavor, but you can also use sirloin or tenderloin if you prefer.
Can I omit the wine?
Yes, if you prefer not to use wine, you can substitute it with additional beef broth or even water. The wine adds depth of flavor to the sauce, but it's not essential.
Can I make this recipe without mushrooms?
Yes, you can omit the mushrooms if you don't like them or if you have an allergy. You can simply leave them out or substitute them with another vegetable of your choice, such as bell peppers or carrots.
Can I use low-fat sour cream?
Yes, you can use low-fat sour cream if you prefer. It may alter the texture slightly, but it should still work well in the recipe.
Can I make this recipe ahead of time?
Yes, you can make the beef stroganoff ahead of time and reheat it when ready to serve. Store it in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stove over low heat, stirring occasionally, until heated through.
Can I freeze leftovers?
Yes, you can freeze leftovers for future meals. Allow the beef stroganoff to cool completely, then transfer it to a freezer-safe container or resealable plastic bag. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
Can I use Greek yogurt instead of sour cream?
Yes, you can substitute Greek yogurt for sour cream if you prefer. Keep in mind that Greek yogurt has a tangier flavor, so the taste of the dish may be slightly different.
What can I serve with beef stroganoff?
Beef stroganoff pairs well with a variety of side dishes, including egg noodles, rice, mashed potatoes, or steamed vegetables such as green beans or broccoli.
Can I use beef broth instead of beef stock?
Yes, you can use beef broth instead of beef stock in this recipe. They are similar in flavor and can be used interchangeably.
Can I adjust the seasoning to taste?
Absolutely! The seasoning in this recipe is a guideline, and you can adjust it according to your taste preferences. Feel free to add more salt, pepper, or any other seasonings you like to enhance the flavor.

Watch the video recipe

The Most Delicious Homemade Beef Stroganoff

Ingredients

1 tablespoon vegetable oil

2 pounds beef chuck roast, cut into 1/2-inch thick strips

salt and pepper to taste

2 tablespoon butter

1 small onion, sliced or diced

8 ounces sliced mushrooms

3 cloves garlic, minced

1/4 cup all-purpose flour

1/2 cup white wine

2 cups beef broth

1 cup sour cream

1 tablespoon fresh chopped chives

salt and pepper to taste

Directions

Season beef generously with salt and pepper.

Heat oil in a large skillet over high heat until nearly smoking. Stir in beef; cook, stirring constantly, for 6-7 minutes, until liquid evaporates and meat browns. Remove meat from the pan and set it aside.

Stir butter, mushrooms, and onions into the pan; cook and stir over medium heat until the vegetables are lightly browned. Add garlic and stir for 30 seconds. Stir in flour; cook for 1-2 minutes until incorporated.

Stir in wine and 2 cups of stock, scraping the bottom of the pan to release any browned bits. Bring to a simmer, and cook for 3-4 minutes, until the sauce thickens.

Return beef to the pan. Bring to a simmer and cook on low heat for about 1 hour with the lid on, until the beef is tender and the sauce is thick. Stir every 20 minutes.

Stir in sour cream. Stir in chives. Season with salt and pepper to taste.

Enjoy The Most Delicious Homemade Beef Stroganoff! Buen Provecho!