This is the kind of classic beef stroganoff that earns a permanent spot in your dinner rotation; rich, creamy, and deeply savory, with tender beef and mushrooms tucked into a velvety sauce. Using Better Than Bouillon instead of canned broth gives the sauce a fuller, more beefy backbone, while red wine adds warmth and depth without overpowering the dish.
The texture is what really sells it; the beef becomes fork-tender after a slow simmer, the mushrooms soak up flavor, and the sour cream brings everything together into a smooth, comforting finish. I’ve made this on chilly evenings when everyone needed a little extra comfort, and it always delivers. My son loves it spooned generously over egg noodles, and leftovers (if there are any) reheat beautifully.
This is cozy, practical cooking at its best; familiar flavors done well, with just a few smart upgrades. Love this recipe? Pin it to your Comfort Food Dinners board on Pinterest so you don’t lose it.
Classic Beef Stroganoff
Course: DinnerCuisine: AmericanDifficulty: Easy6
servings20
minutes1
hour15
minutes520
kcalTender beef simmered in a rich mushroom and sour cream sauce, served over egg noodles.
Ingredients
1 lb cubed steak, cut into 2-inch strips
1 tbsp olive oil
Montreal steak seasoning, to taste
1 tbsp unsalted butter
1 small onion, chopped
1 cup mushrooms, sliced
1 clove garlic, minced
1½ tbsp all-purpose flour
½ cup dry red wine
2 cups beef broth, prepared with Better Than Bouillon
¾ cup sour cream
Salt and black pepper, to taste
Cooked egg noodles, for serving
Directions
- Season the beef strips generously with Montreal steak seasoning.
- Heat the olive oil in a large skillet over high heat, about 200°C / 400°F, until nearly smoking. Add the beef and cook for 6 to 7 minutes, stirring frequently, until browned and most liquid has evaporated. Remove beef from the skillet and set aside.
- In the same skillet, melt the butter over medium heat, about 165°C / 325°F. Add the onion and mushrooms and cook until softened, about 5 minutes. Stir in the garlic and cook for 30 seconds.
- Sprinkle the flour over the vegetables and cook for 1 to 2 minutes, stirring constantly, until fully absorbed.
- Pour in the red wine and 1 cup of the beef broth, scraping up the browned bits from the pan. Simmer for 3 to 4 minutes, until the sauce begins to thicken.
- Return the beef to the skillet. Stir in the remaining cup of broth, cover, and simmer on low heat, about 95°C / 200°F, for 60 minutes, stirring every 15 to 20 minutes.
- Once the sauce reaches your desired thickness, stir in the sour cream. Season with salt and pepper to taste. Serve warm over egg noodles.
Cooking Notes
- Searing the beef quickly over high heat builds flavor without drying it out.
- Stirring the flour into fat before adding liquid prevents lumps.
- Add sour cream off the heat or on very low heat to avoid curdling.
Nutrition
Estimated Nutrition per Serving
- Calories: 520 kcal
- Fat: 32 g
- Carb: 26 g
- Protein: 35 g
Recipe Science
Beef stroganoff relies on layered browning and controlled simmering to develop flavor while keeping the sauce smooth. High-heat searing triggers the Maillard reaction on the beef, creating savory compounds that later dissolve into the sauce during deglazing.
Flour acts as a starch thickener, swelling as it absorbs liquid during simmering. Red wine contributes acidity, which balances the richness of butter and sour cream while also helping loosen fond from the pan. Sour cream is added at the end because prolonged heat can cause dairy proteins to separate.
Sodium levels are High (over 20% DV per serving), largely from broth and seasoning. To reduce sodium, use a reduced-sodium bouillon base and season lightly at the start, adjusting only at the end.
Why You’ll Love This Recipe
- Deep, Savory Flavor: Wine and bouillon build richness without extra steps.
- Comfort Food Classic: Familiar, cozy, and satisfying.
- Great for Make-Ahead: Tastes even better the next day.
- Family-Friendly: Mild, creamy, and universally loved.
FAQ
- Can I use a different cut of beef?: Yes; sirloin works well for a quicker cook time.
- Can I skip the wine?: Yes; replace with additional beef broth.
- How do I store leftovers?: Refrigerate up to 3 days; reheat gently.
Conclusion
This classic beef stroganoff is a reminder that simple, well-cooked food is always in style. Take your time, taste as you go, and don’t be afraid to adjust it for your family. Happy cooking, and enjoy every comforting bite. What do you like to serve alongside stroganoff?
