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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 97 (from laksa039)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa097.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://vikalinka.com/best-beef-stroganoff/\')), getAhrefsUnparsedNoserviceFromURL(\'https://vikalinka.com/best-beef-stroganoff/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/vikalinka.com\/best-beef-stroganoff\/","crawl_time":1775836027,"first_indexed_time":1536671055,"http_code":200,"src_unparsed":"com,vikalinka!\/best-beef-stroganoff\/ s443","src_root_hash":"611498361673896097","history_drop_reason":null,"meta_title":"Best Beef Stroganoff (VIDEO) - Vikalinka","meta_descriptions":["Tender and juicy beef steak strips with mushrooms and onions in a savoury sour cream sauce. Making Russian Beef Stroganoff is easy!"],"attrs_boilerpipe_text":"This post contains\naffiliate links\n. When you purchase through our links, we may earn a commission.\nTender and juicy beef steak strips with mushrooms and onions, smothered in a savoury sour cream sauce. Making classic Beef Stroganoff is easy and quick too: ready in just 30 minutes! All you have to do is to follow my detailed instructions!\nServe this classic Russian dish with out creamy\nHerb and Garlic Mashed Potatoes\n  and our homemade\nRye Bread\nfor a truly unforgettable meal. \nWhenever\nRussian cuisine\ncomes up in conversation, it usually starts with beef stroganoff. And it’s easy to see why.\nSavoury beef pieces cooked in a creamy and slightly tangy sour cream sauce is the sort of thing that will go down well with so many people. It hits all the right notes in all the right ways, which explains its enduring popularity.\nBut I’m also convinced that most people haven’t tried beef stroganoff the way it is meant to be enjoyed. Even with just a few ingredients, it has astonishingly complex flavours for such a comfort food.\nJust follow my authentic recipe to discover the best possible version of this legendary dish!\nTraditional Beef Stroganoff\nInvented and named after a member of a Russian noble family Count Stroganoff by his personal chef, this delicious beef recipe has travelled far and wide across the globe since the 19th century. It’s time I share my version, which I have to admit is classic. \nThe classic beef stroganoff recipe was heavily influenced by the French cuisine, which was very popular among the aristocrats in the 19th century Russia. You can see that in the creamy sauce.\nHowever, the use of traditionally Russian ingredients like mushrooms and sour cream made this elegant dish stick around for centuries in its homeland. Given how popular creamy meat dishes are, it’s not a surprise that it has become popular the world over. \nAlthough beef is traditional in stroganoff, the dish can be made with more.\nMeatball Stroganoff\nis particularly good and using pre-made meatballs makes the dish especially easy to make.\nYou can even use\nchicken\nas I did in this impossibly popular version of\nChicken Stroganoff\n. I varied the recipe a bit to make the delicate meat of chicken shine. Or even more off the beaten path, I’ve made\nBeef Stroganoff Soup\n!\nIt seems to me that Beef Stroganoff to a Russian is like a\nCarbonara\nto an Italian. Something we just whip up without a recipe in little time using very few ingredients. And most importantly when extra comfort is needed. \nThe outcome is always the same. Immediate bliss followed by a food coma. It’s good and it’s very easy.\nWhat cut of beef is best?\nFirst off\n, the\nbeef\nquality is paramount. Avoid stewing beef and buy sirloin or rump steak. I find ribeye too fatty for this dish since the sauce is already rich. I prefer using a leaner beef for a more balanced meal. Whatever cut of steak you choose buy the best quality you can afford. You only need a pound of it!\nSecondly,\nif a steak is too expensive, go ahead and buy a more affordable\npork tenderloin\n. Really, it’s allowed. Many Russian cooks make Stroganoff with good quality pork.\nRecipe Tips and Notes\nBe careful not to steam the mushrooms and take the time to brown them. It’s important to get a good colour on them, so turn you heat up to make them look extra deep golden brown.\nA combination of olive oil and butter is a great way to get even more delicious flavour. Or use \nclarified butter\n to avoid burning as it has a high smoke point.\nUse a\nThis is an affiliate link.\nheavy bottomed large skillet\nand avoid a non-stick frying pan. You want your meat to stick to the pan, so it gets coated with brown bits.\nThe taste of sour cream in stroganoff can be too strong for some people, in which case heavy or double cream can be used in its place. Just make sure not to use low fat sour cream as it tends to produce a thin sauce and may cause the sauce to split.\nThe brown bits are important because they get released once you hit the pan with a shot of brandy and go into the sauce. That’s where the wonderfully complex flavour comes from. Scrape the bottom of the skillet with a spatula or wooden spoon to make sure the pieces get released.\nThe recipe calls for deglazing with brandy but madeira, sherry or a dry white wine will all be perfectly good substitutes. It’s important that dry wine, rather than sweet wine is used. If you prefer not to cook with alcohol, it is possible to use the same quantity of apple juice with a tablespoon of white wine vinegar.\nServing suggestions\nDill pickles and mounds of\nmashed potatoes\nmake beef stroganoff the best dinner ever! If you are wondering why pickles are necessary, I am happy to oblige. Their acidity breaks up the richness of this dish and provides a great balance! The parsley garnish helps with this as well.\nYou might be surprised but potatoes are the most traditional pairing for Beef Stroganoff in Russia. We serve mashed potatoes at home and indulge in fried shoestring potatoes in restaurants. Give them a try and you won’t be able to go back to egg noodles.\nYou can, of course, serve beef stroganoff over egg noodles like I did with my\nvegetarian version here\n. This creamy dish also goes extremely well over plain rice or pasta. Let the sauce provide all the flavour!\nStorage and leftovers\nSour cream and crème fraîche have a tendency to separate after freezing, making the texture less appetizing. To preserve a smooth sauce, it’s better to use double or heavy cream instead.\nLeftovers will keep in the fridge for 4-5 days when stored in an\nThis is an affiliate link.\nairtight container.\nWarm in a microwave or over low heat on a stovetop. Let the pieces of beef get hot all the way through, but be careful not to boil the sauce.\nMore Russian Beef Recipes\nPorcupine Meatballs in Creamy Tomato Sauce “Tefteli”\nCabbage Rolls “Golubtsi”\nRussian Meat Patties with Wild Mushroom Sauce “Kotleti”\nRussian Sweet and Sour Beef Stew Solyanka\n▢\n1\ntbsp\noil\n▢\n1\ntbsp\nbutter\n▢\n1\nonion\n,\nthinly sliced\n▢\n225g\/1\/2\nlbs\ncrimini mushrooms\/chestnut mushrooms\n,\nsliced\n▢\n450g\/1\nlbs\nbeef steak (I used sirloin)\n,\ncut in strips\n▢\n60ml\/1\/4cup\nbrandy\n▢\nsalt\n▢\npepper\n,\nfreshly ground\n▢\n125ml\/1\/2 cup\nbeef stock\n▢\n1\nThis is an affiliate link.\nbay leaf\n▢\n1\ntsp\nThis is an affiliate link.\nwhole grain mustard\n▢\n250ml\/1 cup\nfull fat creme fraiche or sour cream\n▢\n3-4\nsprigs-flat-leaf parsley\n,\nchopped\nHeat oil and butter in a heavy skillet and cook onions and mushrooms over medium-low heat for 7-10 minutes. Remove and set aside.\nAdd cut steak to the same skillet and quickly fry over high heat for 3-5 minutes.\nAdd brandy and continue cooking until alcohol burns off, add stock, mustard, bay leaf, salt and pepper. Scrape the bottom of the pan with a spatula to release all the brown bits, they will add much flavour to the sauce.\nBring mushrooms and onions back to the pan and cook for 3 minutes until everything is heated through and bubbling. Stir in sour cream over low heat to prevent the sauce from splitting. Sprinkle parsley and take off the heat. Serve with mounds of mashed potatoes or rice.\nIf the sour cream taste is too strong for you, replace a half of it with heavy cream.\nDo not use low fat sour cream as it tends to produce a thin sauce and sometimes cause the sauce to split. \nIf you do not want to cook with alcohol, substitute the brandy with the same amount of apple juice plus one tablespoon of white wine vinegar. \nCalories:\n467\nkcal\n|\nCarbohydrates:\n7\ng\n|\nProtein:\n27\ng\n|\nFat:\n34\ng\n|\nSaturated Fat:\n16\ng\n|\nCholesterol:\n107\nmg\n|\nSodium:\n790\nmg\n|\nPotassium:\n661\nmg\n|\nFiber:\n1\ng\n|\nSugar:\n4\ng\n|\nVitamin A:\n527\nIU\n|\nVitamin C:\n5\nmg\n|\nCalcium:\n78\nmg\n|\nIron:\n3\nmg\nNutrition information is automatically calculated, so should only be used as an approximation.\nLet us know\nhow it was!\nAbout Me\nJulia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.","attrs_markdown":"[Skip to content](https:\/\/vikalinka.com\/best-beef-stroganoff\/#main-content)\n\n[Sign up for free weekly recipes! →](https:\/\/vikalinka.com\/subscribe\/)\n\nMy Favorites\n\n- [Recipes](https:\/\/vikalinka.com\/recipes-list\/)\n  - [Starter](https:\/\/vikalinka.com\/category\/recipes\/starter\/)\n  - [Side dishes](https:\/\/vikalinka.com\/category\/recipes\/main-course\/side-dishes\/)\n  - [Bread](https:\/\/vikalinka.com\/category\/recipes\/baking\/bread\/)\n  - [Vegetarian](https:\/\/vikalinka.com\/category\/recipes\/vegetarian\/)\n  - [Asian recipes](https:\/\/vikalinka.com\/category\/recipes\/cuisine\/asian-recipes\/)\n  - [Italian](https:\/\/vikalinka.com\/category\/recipes\/cuisine\/italian\/)\n  - [Drinks](https:\/\/vikalinka.com\/category\/recipes\/drinks\/)\n- [Breakfast](https:\/\/vikalinka.com\/category\/recipes\/breakfast\/)\n  - 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When you purchase through our links, we may earn a commission.\n\n***Tender and juicy beef steak strips with mushrooms and onions, smothered in a savoury sour cream sauce. Making classic Beef Stroganoff is easy and quick too: ready in just 30 minutes! All you have to do is to follow my detailed instructions\\!***\n\nServe this classic Russian dish with out creamy [Herb and Garlic Mashed Potatoes](https:\/\/vikalinka.com\/garlic-mashed-potatoes\/) and our homemade [Rye Bread](https:\/\/vikalinka.com\/rye-bread-recipe\/) for a truly unforgettable meal.\n\n![beef stroganoff in black pan on wooden table, loaf of bread in the background](https:\/\/vikalinka.com\/wp-content\/uploads\/2014\/10\/MG_0623.jpg)\n\nWhenever [Russian cuisine](https:\/\/vikalinka.com\/collections\/russian-collection\/) comes up in conversation, it usually starts with beef stroganoff. And it’s easy to see why.\n\nSavoury beef pieces cooked in a creamy and slightly tangy sour cream sauce is the sort of thing that will go down well with so many people. It hits all the right notes in all the right ways, which explains its enduring popularity.\n\nBut I’m also convinced that most people haven’t tried beef stroganoff the way it is meant to be enjoyed. Even with just a few ingredients, it has astonishingly complex flavours for such a comfort food.\n\nJust follow my authentic recipe to discover the best possible version of this legendary dish\\!\n\n![Creamy meat and mushrooms with sprinkled parsley in cast iron pan](https:\/\/vikalinka.com\/wp-content\/uploads\/2014\/10\/MG_0648.jpg)\n\n## Traditional Beef Stroganoff\nInvented and named after a member of a Russian noble family Count Stroganoff by his personal chef, this delicious beef recipe has travelled far and wide across the globe since the 19th century. It’s time I share my version, which I have to admit is classic.\n\nThe classic beef stroganoff recipe was heavily influenced by the French cuisine, which was very popular among the aristocrats in the 19th century Russia. You can see that in the creamy sauce.\n\nHowever, the use of traditionally Russian ingredients like mushrooms and sour cream made this elegant dish stick around for centuries in its homeland. Given how popular creamy meat dishes are, it’s not a surprise that it has become popular the world over.\n\nAlthough beef is traditional in stroganoff, the dish can be made with more. [Meatball Stroganoff](https:\/\/vikalinka.com\/meatballs-stroganoff\/) is particularly good and using pre-made meatballs makes the dish especially easy to make.\n\nYou can even use **chicken** as I did in this impossibly popular version of [Chicken Stroganoff](https:\/\/vikalinka.com\/creamy-chicken-stroganoff-with-mushrooms\/). I varied the recipe a bit to make the delicate meat of chicken shine. Or even more off the beaten path, I’ve made [Beef Stroganoff Soup](https:\/\/vikalinka.com\/beef-stroganoff-soup\/)\\!\n\n![Close up showing the creamy sauce and heaps of mushrooms](https:\/\/vikalinka.com\/wp-content\/uploads\/2014\/10\/MG_0636.jpg)\n\nIt seems to me that Beef Stroganoff to a Russian is like a [Carbonara](https:\/\/vikalinka.com\/carbonara-sauce\/) to an Italian. Something we just whip up without a recipe in little time using very few ingredients. And most importantly when extra comfort is needed.\n\nThe outcome is always the same. Immediate bliss followed by a food coma. It’s good and it’s very easy.\n\n## What cut of beef is best?\n**First off**, the **beef** quality is paramount. Avoid stewing beef and buy sirloin or rump steak. I find ribeye too fatty for this dish since the sauce is already rich. I prefer using a leaner beef for a more balanced meal. Whatever cut of steak you choose buy the best quality you can afford. You only need a pound of it\\!\n\n**Secondly,** if a steak is too expensive, go ahead and buy a more affordable **pork tenderloin**. Really, it’s allowed. Many Russian cooks make Stroganoff with good quality pork.\n\n![Russian Stroganoff, rye bread in the background](https:\/\/vikalinka.com\/wp-content\/uploads\/2014\/10\/MG_0615.jpg)\n\n## Recipe Tips and Notes\n- Be careful not to steam the mushrooms and take the time to brown them. It’s important to get a good colour on them, so turn you heat up to make them look extra deep golden brown.\n- A combination of olive oil and butter is a great way to get even more delicious flavour. Or use [clarified butter](https:\/\/vikalinka.com\/2018\/02\/02\/make-clarified-butter\/) to avoid burning as it has a high smoke point.\n- Use a This is an affiliate link.[heavy bottomed large skillet](https:\/\/geni.us\/NCe9YB) and avoid a non-stick frying pan. You want your meat to stick to the pan, so it gets coated with brown bits.\n- The taste of sour cream in stroganoff can be too strong for some people, in which case heavy or double cream can be used in its place. Just make sure not to use low fat sour cream as it tends to produce a thin sauce and may cause the sauce to split.\n- The brown bits are important because they get released once you hit the pan with a shot of brandy and go into the sauce. That’s where the wonderfully complex flavour comes from. Scrape the bottom of the skillet with a spatula or wooden spoon to make sure the pieces get released.\n- The recipe calls for deglazing with brandy but madeira, sherry or a dry white wine will all be perfectly good substitutes. It’s important that dry wine, rather than sweet wine is used. If you prefer not to cook with alcohol, it is possible to use the same quantity of apple juice with a tablespoon of white wine vinegar.\n## Serving suggestions\nDill pickles and mounds of [mashed potatoes](https:\/\/vikalinka.com\/brown-butter-mashed-potatoes\/) make beef stroganoff the best dinner ever! If you are wondering why pickles are necessary, I am happy to oblige. Their acidity breaks up the richness of this dish and provides a great balance! The parsley garnish helps with this as well.\n\nYou might be surprised but potatoes are the most traditional pairing for Beef Stroganoff in Russia. We serve mashed potatoes at home and indulge in fried shoestring potatoes in restaurants. Give them a try and you won’t be able to go back to egg noodles.\n\nYou can, of course, serve beef stroganoff over egg noodles like I did with my [vegetarian version here](https:\/\/vikalinka.com\/mushroom-stroganoff\/). This creamy dish also goes extremely well over plain rice or pasta. Let the sauce provide all the flavour\\!\n\n![Beef Stroganoff, pickles, rye bread on a wooden table](https:\/\/vikalinka.com\/wp-content\/uploads\/2014\/10\/MG_0627.jpg)\n\n## Storage and leftovers\nSour cream and crème fraîche have a tendency to separate after freezing, making the texture less appetizing. To preserve a smooth sauce, it’s better to use double or heavy cream instead.\n\nLeftovers will keep in the fridge for 4-5 days when stored in an This is an affiliate link.[airtight container.](https:\/\/geni.us\/pKJd) Warm in a microwave or over low heat on a stovetop. Let the pieces of beef get hot all the way through, but be careful not to boil the sauce.\n\n### More Russian Beef Recipes\n- [Porcupine Meatballs in Creamy Tomato Sauce “Tefteli”](https:\/\/vikalinka.com\/porcupine-meatballs-creamy-tomato-sauce-tefteli\/)\n- [Cabbage Rolls “Golubtsi”](https:\/\/vikalinka.com\/cabbage-rolls-golubtsi\/)\n- [Russian Meat Patties with Wild Mushroom Sauce “Kotleti”](https:\/\/vikalinka.com\/meat-patties-kotlety-with-wild-mushroom-sauce\/)\n- [Russian Sweet and Sour Beef Stew Solyanka](https:\/\/vikalinka.com\/russian-sweet-and-sour-beef-stew-solyanka\/)\n\n4\\.89 from 135 votes\n\n## Best Beef Stroganoff\nBy [Julia Frey of Vikalinka](https:\/\/vikalinka.com\/about\/)\n\nPrep: 10 minutes mins\n\nCook: 20 minutes mins\n\nTotal: 30 minutes mins\n\nServings: [4](https:\/\/vikalinka.com\/best-beef-stroganoff\/)\n\n![Beef Stroganoff with mushrooms](https:\/\/vikalinka.com\/wp-content\/uploads\/2014\/10\/MG_0636-300x300.jpg)\n\n[Save](https:\/\/vikalinka.com\/best-beef-stroganoff\/)[Saved](https:\/\/vikalinka.com\/best-beef-stroganoff\/) [Pin](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fvikalinka.com%2Fbest-beef-stroganoff%2F&media=https%3A%2F%2Fvikalinka.com%2Fwp-content%2Fuploads%2F2014%2F10%2FMG_0636.jpg&description=Best+Beef+Stroganoff&is_video=false) [Print](https:\/\/vikalinka.com\/wprm_print\/best-beef-stroganoff)\n\nAuthentically Russian Beef Stroganoff cooked in a creamy mushroom sauce.\n\n### Equipment\n- This is an affiliate link.[Cast iron skillet](https:\/\/geni.us\/NCe9YB)\n\n### Ingredients 1x 2x 3x\n- ▢\n  1 tbsp oil\n- ▢\n  1 tbsp butter\n- ▢\n  1 onion, thinly sliced\n- ▢\n  225g\/1\/2 lbs crimini mushrooms\/chestnut mushrooms, sliced\n- ▢\n  450g\/1 lbs beef steak (I used sirloin), cut in strips\n- ▢\n  60ml\/1\/4cup brandy\n- ▢\n  salt\n- ▢\n  pepper, freshly ground\n- ▢\n  125ml\/1\/2 cup beef stock\n- ▢\n  1 This is an affiliate link.[bay leaf](https:\/\/geni.us\/jTzNb)\n- ▢\n  1 tsp This is an affiliate link.[whole grain mustard](https:\/\/geni.us\/1WAz6J)\n- ▢\n  250ml\/1 cup full fat creme fraiche or sour cream\n- ▢\n  3-4 sprigs-flat-leaf parsley, chopped\n\n### Instructions\n- Heat oil and butter in a heavy skillet and cook onions and mushrooms over medium-low heat for 7-10 minutes. Remove and set aside.\n- Add cut steak to the same skillet and quickly fry over high heat for 3-5 minutes.\n- Add brandy and continue cooking until alcohol burns off, add stock, mustard, bay leaf, salt and pepper. Scrape the bottom of the pan with a spatula to release all the brown bits, they will add much flavour to the sauce.\n- Bring mushrooms and onions back to the pan and cook for 3 minutes until everything is heated through and bubbling. Stir in sour cream over low heat to prevent the sauce from splitting. Sprinkle parsley and take off the heat. Serve with mounds of mashed potatoes or rice.\n### Video\n### Notes\n- **If the sour cream taste is too strong for you, replace a half of it with heavy cream.**\n- **Do not use low fat sour cream as it tends to produce a thin sauce and sometimes cause the sauce to split.**\n- **If you do not want to cook with alcohol, substitute the brandy with the same amount of apple juice plus one tablespoon of white wine vinegar.**\n\n### Nutrition\nCalories: 467kcal \\| Carbohydrates: 7g \\| Protein: 27g \\| Fat: 34g \\| Saturated Fat: 16g \\| Cholesterol: 107mg \\| Sodium: 790mg \\| Potassium: 661mg \\| Fiber: 1g \\| Sugar: 4g \\| Vitamin A: 527IU \\| Vitamin C: 5mg \\| Calcium: 78mg \\| Iron: 3mg\n\nNutrition information is automatically calculated, so should only be used as an approximation.\n\nTried this recipe?[Let us know](https:\/\/vikalinka.com\/best-beef-stroganoff\/#respond) how it was\\!\n\n232247 shares\n\n- [Facebook164](https:\/\/www.facebook.com\/sharer\/sharer.php?u=https%3A%2F%2Fvikalinka.com%2Fbest-beef-stroganoff%2F&t=Best%20Beef%20Stroganoff%20%28VIDEO%29 \"Share on Facebook\")\n- [X](https:\/\/x.com\/intent\/tweet?text=Best%20Beef%20Stroganoff%20%28VIDEO%29&url=https%3A%2F%2Fvikalinka.com%2Fbest-beef-stroganoff%2F \"Share on X\")\n- Pinterest232083\n- [Email](mailto:?subject=Best%20Beef%20Stroganoff%20%28VIDEO%29&body=https%3A%2F%2Fvikalinka.com%2Fbest-beef-stroganoff%2F \"Send over email\")\n\n![Julia from Vikalinka](https:\/\/vikalinka.com\/wp-content\/uploads\/2020\/07\/new.jpg)\n\nAbout Me\n\nJulia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.\n\n[Learn More](https:\/\/vikalinka.com\/about\/)\n\n## Leave a comment [Cancel reply](https:\/\/vikalinka.com\/best-beef-stroganoff\/#respond)\n## 471 Comments\n1. **Kim** says:\n   \n   March 4, 2026 at 3:24 am\n   \n   ![5 stars](https:\/\/vikalinka.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    Tried the recipe and loved it. I didn’t have brandy but I had cognac which enriched the dish.\n   \n   [Reply](https:\/\/vikalinka.com\/best-beef-stroganoff\/#comment-97585)\n2. **Carine Lewarne** says:\n   \n   February 25, 2026 at 4:12 pm\n   \n   ![5 stars](https:\/\/vikalinka.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    My go to stroganoff recipe! Thank you so much.\n   \n   [Reply](https:\/\/vikalinka.com\/best-beef-stroganoff\/#comment-97414)\n3. **Deborah Kay** says:\n   \n   February 7, 2026 at 11:23 am\n   \n   ![5 stars](https:\/\/vikalinka.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    I couldn’t believe how easy this was to make with simple store cupboard ingredients , it is absolutely delicious .  \n    I love beef stroganoff but I always bought it as a ready meal or used a sachet mix with not great results.  \n    thank you for this recipe 😘\n   \n   [Reply](https:\/\/vikalinka.com\/best-beef-stroganoff\/#comment-96717)\n4. **Pamela G** says:\n   \n   December 29, 2025 at 2:05 pm\n   \n   ![5 stars](https:\/\/vikalinka.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    Ooo sooooo 👍👍👍  \n    Used leftover tender, cremini, Jack Daniel❤️, and mashed potatoes- a 1st for me! Fabulous and super quick and easy. A new fave. Thank you\n   \n   [Reply](https:\/\/vikalinka.com\/best-beef-stroganoff\/#comment-95145)\n5. **Antonina Gorman** says:\n   \n   December 22, 2025 at 10:46 pm\n   \n   In general it’s a recipe I’ll try again. Took me much longer to prepare than 10 minutes, I overcooked the beef waiting for the heat to lower to not split the sour cream. It tasted like it. But live and learn. Thank you.\n   \n   [Reply](https:\/\/vikalinka.com\/best-beef-stroganoff\/#comment-94914)\n6. **Jerri Carter** says:\n   \n   November 16, 2025 at 4:14 pm\n   \n   ![5 stars](https:\/\/vikalinka.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    The recipe was easy. I would have liked more flavor. Next time I make it I will add some garlic.\n   \n   [Reply](https:\/\/vikalinka.com\/best-beef-stroganoff\/#comment-93330)\n\n### Comment navigation\n[Older Comments](https:\/\/vikalinka.com\/best-beef-stroganoff\/comment-page-21\/#comments)\n\n![Julia from Vikalinka](https:\/\/vikalinka.com\/wp-content\/uploads\/2020\/07\/new.jpg)\n\nAbout Me\n\nJulia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.\n\n[Learn More](https:\/\/vikalinka.com\/about\/)\n\n## Popular\n[![Close up if a plate of pasta cream sauce with sprinkled parsley](https:\/\/vikalinka.com\/wp-content\/uploads\/2023\/06\/pasta-cream-sauce-8-Edit-600x800.jpg)](https:\/\/vikalinka.com\/pasta-cream-sauce\/)\n\n### [Pasta Cream Sauce (VIDEO)](https:\/\/vikalinka.com\/pasta-cream-sauce\/)\n15 mins\n\n[![glazed shrimp on top of rice in a bowl.](https:\/\/vikalinka.com\/wp-content\/uploads\/2021\/05\/Honey-Garlic-Shrimp-5-Edit-600x800.jpg)](https:\/\/vikalinka.com\/honey-garlic-shrimp\/)\n\n### [10-Minute Honey Garlic Shrimp](https:\/\/vikalinka.com\/honey-garlic-shrimp\/)\n10 mins\n\n[![chicken cutlets and mushrooms in a sauce, topped with parsley garnish in a cast iron pan](https:\/\/vikalinka.com\/wp-content\/uploads\/2024\/02\/Better-Chicken-Marsala-17-Edit-600x800.jpg)](https:\/\/vikalinka.com\/best-chicken-marsala\/)\n\n### [Best Chicken Marsala (Classic Recipe Made Easy)](https:\/\/vikalinka.com\/best-chicken-marsala\/)\n25 mins\n\n[![top down view of linguine in three cream coloured bowls](https:\/\/vikalinka.com\/wp-content\/uploads\/2021\/07\/Crab-Linguine-2-Edit-600x800.jpg)](https:\/\/vikalinka.com\/easy-crab-pasta\/)\n\n### [Quick and Easy Crab Pasta](https:\/\/vikalinka.com\/easy-crab-pasta\/)\n20 mins\n\n[![top down view of coq au vin with carrots and mushrooms](https:\/\/vikalinka.com\/wp-content\/uploads\/2015\/02\/coq-au-vin-1-600x800.jpg)](https:\/\/vikalinka.com\/coq-au-vin-the-ultimate-one-pot-dinner\/)\n\n### [Classic Coq Au Vin (Chicken in Red Wine)](https:\/\/vikalinka.com\/coq-au-vin-the-ultimate-one-pot-dinner\/)\n1 hr 55 mins\n\n[![Chicken breasts in mushroom sauce](https:\/\/vikalinka.com\/wp-content\/uploads\/2019\/10\/Chicken-with-Mushroom-Sauce-4-Edit-600x800.jpg)](https:\/\/vikalinka.com\/chicken-with-mushroom-sauce\/)\n\n### [Chicken with Garlic Mushroom Sauce (VIDEO)](https:\/\/vikalinka.com\/chicken-with-mushroom-sauce\/)\n30 mins\n\nAs Featured In\n\n![](https:\/\/vikalinka.com\/wp-content\/uploads\/2025\/02\/huffpost-300x144.png)\n\n![](https:\/\/vikalinka.com\/wp-content\/uploads\/2025\/02\/tasty-300x144.png)\n\n![](https:\/\/vikalinka.com\/wp-content\/uploads\/2025\/02\/yahoo-300x144.png)\n\n![](https:\/\/vikalinka.com\/wp-content\/uploads\/2025\/02\/elle-300x144.png)\n\n![](https:\/\/vikalinka.com\/wp-content\/uploads\/2025\/02\/town-country-300x144.png)\n\n![](https:\/\/vikalinka.com\/wp-content\/uploads\/2025\/02\/tasteofhome-300x144.png)\n\n![](https:\/\/vikalinka.com\/wp-content\/uploads\/2025\/02\/parade-300x144.png)\n\n![](https:\/\/vikalinka.com\/wp-content\/uploads\/2025\/02\/forbes-300x144.png)\n\n![](https:\/\/vikalinka.com\/wp-content\/uploads\/2025\/02\/newyorktimes-300x144.png)\n\n[Back to top](https:\/\/vikalinka.com\/best-beef-stroganoff\/#top)\n\n[Vikalinka](https:\/\/vikalinka.com\/)\n\n- [Breakfast](https:\/\/vikalinka.com\/category\/recipes\/breakfast\/)\n- [Lunch](https:\/\/vikalinka.com\/category\/recipes\/lunch\/)\n- [Dinner](https:\/\/vikalinka.com\/category\/recipes\/main-course\/)\n- [Dessert](https:\/\/vikalinka.com\/category\/recipes\/dessert\/)\n- [Shop](https:\/\/vikalinka.com\/shop\/)\n- [Contact](https:\/\/vikalinka.com\/contact-me\/)\n\n©2026 Vikalinka. All rights reserved. [Privacy Policy](https:\/\/vikalinka.com\/about\/privacy-policy\/) • [Accessibility Statement](https:\/\/vikalinka.com\/accessibility-statement\/) • Powered by [CultivateWP](https:\/\/cultivatewp.com\/).","attrs_readable_markdown":"This post contains [affiliate links](https:\/\/vikalinka.com\/privacy-policy\/). When you purchase through our links, we may earn a commission.\n\n***Tender and juicy beef steak strips with mushrooms and onions, smothered in a savoury sour cream sauce. Making classic Beef Stroganoff is easy and quick too: ready in just 30 minutes! All you have to do is to follow my detailed instructions\\!***\n\nServe this classic Russian dish with out creamy [Herb and Garlic Mashed Potatoes](https:\/\/vikalinka.com\/garlic-mashed-potatoes\/) and our homemade [Rye Bread](https:\/\/vikalinka.com\/rye-bread-recipe\/) for a truly unforgettable meal.\n\n![beef stroganoff in black pan on wooden table, loaf of bread in the background](https:\/\/vikalinka.com\/wp-content\/uploads\/2014\/10\/MG_0623.jpg)\n\nWhenever [Russian cuisine](https:\/\/vikalinka.com\/collections\/russian-collection\/) comes up in conversation, it usually starts with beef stroganoff. And it’s easy to see why.\n\nSavoury beef pieces cooked in a creamy and slightly tangy sour cream sauce is the sort of thing that will go down well with so many people. It hits all the right notes in all the right ways, which explains its enduring popularity.\n\nBut I’m also convinced that most people haven’t tried beef stroganoff the way it is meant to be enjoyed. Even with just a few ingredients, it has astonishingly complex flavours for such a comfort food.\n\nJust follow my authentic recipe to discover the best possible version of this legendary dish\\!\n\n![Creamy meat and mushrooms with sprinkled parsley in cast iron pan](https:\/\/vikalinka.com\/wp-content\/uploads\/2014\/10\/MG_0648.jpg)\n\n## Traditional Beef Stroganoff\nInvented and named after a member of a Russian noble family Count Stroganoff by his personal chef, this delicious beef recipe has travelled far and wide across the globe since the 19th century. It’s time I share my version, which I have to admit is classic.\n\nThe classic beef stroganoff recipe was heavily influenced by the French cuisine, which was very popular among the aristocrats in the 19th century Russia. You can see that in the creamy sauce.\n\nHowever, the use of traditionally Russian ingredients like mushrooms and sour cream made this elegant dish stick around for centuries in its homeland. Given how popular creamy meat dishes are, it’s not a surprise that it has become popular the world over.\n\nAlthough beef is traditional in stroganoff, the dish can be made with more. [Meatball Stroganoff](https:\/\/vikalinka.com\/meatballs-stroganoff\/) is particularly good and using pre-made meatballs makes the dish especially easy to make.\n\nYou can even use **chicken** as I did in this impossibly popular version of [Chicken Stroganoff](https:\/\/vikalinka.com\/creamy-chicken-stroganoff-with-mushrooms\/). I varied the recipe a bit to make the delicate meat of chicken shine. Or even more off the beaten path, I’ve made [Beef Stroganoff Soup](https:\/\/vikalinka.com\/beef-stroganoff-soup\/)\\!\n\n![Close up showing the creamy sauce and heaps of mushrooms](https:\/\/vikalinka.com\/wp-content\/uploads\/2014\/10\/MG_0636.jpg)\n\nIt seems to me that Beef Stroganoff to a Russian is like a [Carbonara](https:\/\/vikalinka.com\/carbonara-sauce\/) to an Italian. Something we just whip up without a recipe in little time using very few ingredients. And most importantly when extra comfort is needed.\n\nThe outcome is always the same. Immediate bliss followed by a food coma. It’s good and it’s very easy.\n\n## What cut of beef is best?\n**First off**, the **beef** quality is paramount. Avoid stewing beef and buy sirloin or rump steak. I find ribeye too fatty for this dish since the sauce is already rich. I prefer using a leaner beef for a more balanced meal. Whatever cut of steak you choose buy the best quality you can afford. You only need a pound of it\\!\n\n**Secondly,** if a steak is too expensive, go ahead and buy a more affordable **pork tenderloin**. Really, it’s allowed. Many Russian cooks make Stroganoff with good quality pork.\n\n![Russian Stroganoff, rye bread in the background](https:\/\/vikalinka.com\/wp-content\/uploads\/2014\/10\/MG_0615.jpg)\n\n## Recipe Tips and Notes\n- Be careful not to steam the mushrooms and take the time to brown them. It’s important to get a good colour on them, so turn you heat up to make them look extra deep golden brown.\n- A combination of olive oil and butter is a great way to get even more delicious flavour. Or use [clarified butter](https:\/\/vikalinka.com\/2018\/02\/02\/make-clarified-butter\/) to avoid burning as it has a high smoke point.\n- Use a This is an affiliate link.[heavy bottomed large skillet](https:\/\/geni.us\/NCe9YB) and avoid a non-stick frying pan. You want your meat to stick to the pan, so it gets coated with brown bits.\n- The taste of sour cream in stroganoff can be too strong for some people, in which case heavy or double cream can be used in its place. Just make sure not to use low fat sour cream as it tends to produce a thin sauce and may cause the sauce to split.\n- The brown bits are important because they get released once you hit the pan with a shot of brandy and go into the sauce. That’s where the wonderfully complex flavour comes from. Scrape the bottom of the skillet with a spatula or wooden spoon to make sure the pieces get released.\n- The recipe calls for deglazing with brandy but madeira, sherry or a dry white wine will all be perfectly good substitutes. It’s important that dry wine, rather than sweet wine is used. If you prefer not to cook with alcohol, it is possible to use the same quantity of apple juice with a tablespoon of white wine vinegar.\n## Serving suggestions\nDill pickles and mounds of [mashed potatoes](https:\/\/vikalinka.com\/brown-butter-mashed-potatoes\/) make beef stroganoff the best dinner ever! If you are wondering why pickles are necessary, I am happy to oblige. Their acidity breaks up the richness of this dish and provides a great balance! The parsley garnish helps with this as well.\n\nYou might be surprised but potatoes are the most traditional pairing for Beef Stroganoff in Russia. We serve mashed potatoes at home and indulge in fried shoestring potatoes in restaurants. Give them a try and you won’t be able to go back to egg noodles.\n\nYou can, of course, serve beef stroganoff over egg noodles like I did with my [vegetarian version here](https:\/\/vikalinka.com\/mushroom-stroganoff\/). This creamy dish also goes extremely well over plain rice or pasta. Let the sauce provide all the flavour\\!\n\n![Beef Stroganoff, pickles, rye bread on a wooden table](https:\/\/vikalinka.com\/wp-content\/uploads\/2014\/10\/MG_0627.jpg)\n\n## Storage and leftovers\nSour cream and crème fraîche have a tendency to separate after freezing, making the texture less appetizing. To preserve a smooth sauce, it’s better to use double or heavy cream instead.\n\nLeftovers will keep in the fridge for 4-5 days when stored in an This is an affiliate link.[airtight container.](https:\/\/geni.us\/pKJd) Warm in a microwave or over low heat on a stovetop. Let the pieces of beef get hot all the way through, but be careful not to boil the sauce.\n\n### More Russian Beef Recipes\n- [Porcupine Meatballs in Creamy Tomato Sauce “Tefteli”](https:\/\/vikalinka.com\/porcupine-meatballs-creamy-tomato-sauce-tefteli\/)\n- [Cabbage Rolls “Golubtsi”](https:\/\/vikalinka.com\/cabbage-rolls-golubtsi\/)\n- [Russian Meat Patties with Wild Mushroom Sauce “Kotleti”](https:\/\/vikalinka.com\/meat-patties-kotlety-with-wild-mushroom-sauce\/)\n- [Russian Sweet and Sour Beef Stew Solyanka](https:\/\/vikalinka.com\/russian-sweet-and-sour-beef-stew-solyanka\/)\n\n- ▢\n  1 tbsp oil\n- ▢\n  1 tbsp butter\n- ▢\n  1 onion, thinly sliced\n- ▢\n  225g\/1\/2 lbs crimini mushrooms\/chestnut mushrooms, sliced\n- ▢\n  450g\/1 lbs beef steak (I used sirloin), cut in strips\n- ▢\n  60ml\/1\/4cup brandy\n- ▢\n  salt\n- ▢\n  pepper, freshly ground\n- ▢\n  125ml\/1\/2 cup beef stock\n- ▢\n  1 This is an affiliate link.[bay leaf](https:\/\/geni.us\/jTzNb)\n- ▢\n  1 tsp This is an affiliate link.[whole grain mustard](https:\/\/geni.us\/1WAz6J)\n- ▢\n  250ml\/1 cup full fat creme fraiche or sour cream\n- ▢\n  3-4 sprigs-flat-leaf parsley, chopped\n\n- Heat oil and butter in a heavy skillet and cook onions and mushrooms over medium-low heat for 7-10 minutes. Remove and set aside.\n- Add cut steak to the same skillet and quickly fry over high heat for 3-5 minutes.\n- Add brandy and continue cooking until alcohol burns off, add stock, mustard, bay leaf, salt and pepper. Scrape the bottom of the pan with a spatula to release all the brown bits, they will add much flavour to the sauce.\n- Bring mushrooms and onions back to the pan and cook for 3 minutes until everything is heated through and bubbling. Stir in sour cream over low heat to prevent the sauce from splitting. Sprinkle parsley and take off the heat. Serve with mounds of mashed potatoes or rice.\n\n- **If the sour cream taste is too strong for you, replace a half of it with heavy cream.**\n- **Do not use low fat sour cream as it tends to produce a thin sauce and sometimes cause the sauce to split.**\n- **If you do not want to cook with alcohol, substitute the brandy with the same amount of apple juice plus one tablespoon of white wine vinegar.**\n\nCalories: 467kcal \\| Carbohydrates: 7g \\| Protein: 27g \\| Fat: 34g \\| Saturated Fat: 16g \\| Cholesterol: 107mg \\| Sodium: 790mg \\| Potassium: 661mg \\| Fiber: 1g \\| Sugar: 4g \\| Vitamin A: 527IU \\| Vitamin C: 5mg \\| Calcium: 78mg \\| Iron: 3mg\n\nNutrition information is automatically calculated, so should only be used as an approximation.\n\n[Let us know](https:\/\/vikalinka.com\/best-beef-stroganoff\/#respond) how it was\\!\n\n![Julia from Vikalinka](https:\/\/vikalinka.com\/wp-content\/uploads\/2020\/07\/new.jpg)\n\nAbout Me\n\nJulia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.","meta_canonical":null}

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Boilerpipe Text	This post contains affiliate links . When you purchase through our links, we may earn a commission. Tender and juicy beef steak strips with mushrooms and onions, smothered in a savoury sour cream sauce. Making classic Beef Stroganoff is easy and quick too: ready in just 30 minutes! All you have to do is to follow my detailed instructions! Serve this classic Russian dish with out creamy Herb and Garlic Mashed Potatoes and our homemade Rye Bread for a truly unforgettable meal. Whenever Russian cuisine comes up in conversation, it usually starts with beef stroganoff. And it’s easy to see why. Savoury beef pieces cooked in a creamy and slightly tangy sour cream sauce is the sort of thing that will go down well with so many people. It hits all the right notes in all the right ways, which explains its enduring popularity. But I’m also convinced that most people haven’t tried beef stroganoff the way it is meant to be enjoyed. Even with just a few ingredients, it has astonishingly complex flavours for such a comfort food. Just follow my authentic recipe to discover the best possible version of this legendary dish! Traditional Beef Stroganoff Invented and named after a member of a Russian noble family Count Stroganoff by his personal chef, this delicious beef recipe has travelled far and wide across the globe since the 19th century. It’s time I share my version, which I have to admit is classic. The classic beef stroganoff recipe was heavily influenced by the French cuisine, which was very popular among the aristocrats in the 19th century Russia. You can see that in the creamy sauce. However, the use of traditionally Russian ingredients like mushrooms and sour cream made this elegant dish stick around for centuries in its homeland. Given how popular creamy meat dishes are, it’s not a surprise that it has become popular the world over. Although beef is traditional in stroganoff, the dish can be made with more. Meatball Stroganoff is particularly good and using pre-made meatballs makes the dish especially easy to make. You can even use chicken as I did in this impossibly popular version of Chicken Stroganoff . I varied the recipe a bit to make the delicate meat of chicken shine. Or even more off the beaten path, I’ve made Beef Stroganoff Soup ! It seems to me that Beef Stroganoff to a Russian is like a Carbonara to an Italian. Something we just whip up without a recipe in little time using very few ingredients. And most importantly when extra comfort is needed. The outcome is always the same. Immediate bliss followed by a food coma. It’s good and it’s very easy. What cut of beef is best? First off , the beef quality is paramount. Avoid stewing beef and buy sirloin or rump steak. I find ribeye too fatty for this dish since the sauce is already rich. I prefer using a leaner beef for a more balanced meal. Whatever cut of steak you choose buy the best quality you can afford. You only need a pound of it! Secondly, if a steak is too expensive, go ahead and buy a more affordable pork tenderloin . Really, it’s allowed. Many Russian cooks make Stroganoff with good quality pork. Recipe Tips and Notes Be careful not to steam the mushrooms and take the time to brown them. It’s important to get a good colour on them, so turn you heat up to make them look extra deep golden brown. A combination of olive oil and butter is a great way to get even more delicious flavour. Or use clarified butter to avoid burning as it has a high smoke point. Use a This is an affiliate link. heavy bottomed large skillet and avoid a non-stick frying pan. You want your meat to stick to the pan, so it gets coated with brown bits. The taste of sour cream in stroganoff can be too strong for some people, in which case heavy or double cream can be used in its place. Just make sure not to use low fat sour cream as it tends to produce a thin sauce and may cause the sauce to split. The brown bits are important because they get released once you hit the pan with a shot of brandy and go into the sauce. That’s where the wonderfully complex flavour comes from. Scrape the bottom of the skillet with a spatula or wooden spoon to make sure the pieces get released. The recipe calls for deglazing with brandy but madeira, sherry or a dry white wine will all be perfectly good substitutes. It’s important that dry wine, rather than sweet wine is used. If you prefer not to cook with alcohol, it is possible to use the same quantity of apple juice with a tablespoon of white wine vinegar. Serving suggestions Dill pickles and mounds of mashed potatoes make beef stroganoff the best dinner ever! If you are wondering why pickles are necessary, I am happy to oblige. Their acidity breaks up the richness of this dish and provides a great balance! The parsley garnish helps with this as well. You might be surprised but potatoes are the most traditional pairing for Beef Stroganoff in Russia. We serve mashed potatoes at home and indulge in fried shoestring potatoes in restaurants. Give them a try and you won’t be able to go back to egg noodles. You can, of course, serve beef stroganoff over egg noodles like I did with my vegetarian version here . This creamy dish also goes extremely well over plain rice or pasta. Let the sauce provide all the flavour! Storage and leftovers Sour cream and crème fraîche have a tendency to separate after freezing, making the texture less appetizing. To preserve a smooth sauce, it’s better to use double or heavy cream instead. Leftovers will keep in the fridge for 4-5 days when stored in an This is an affiliate link. airtight container. Warm in a microwave or over low heat on a stovetop. Let the pieces of beef get hot all the way through, but be careful not to boil the sauce. More Russian Beef Recipes Porcupine Meatballs in Creamy Tomato Sauce “Tefteli” Cabbage Rolls “Golubtsi” Russian Meat Patties with Wild Mushroom Sauce “Kotleti” Russian Sweet and Sour Beef Stew Solyanka ▢ 1 tbsp oil ▢ 1 tbsp butter ▢ 1 onion , thinly sliced ▢ 225g/1/2 lbs crimini mushrooms/chestnut mushrooms , sliced ▢ 450g/1 lbs beef steak (I used sirloin) , cut in strips ▢ 60ml/1/4cup brandy ▢ salt ▢ pepper , freshly ground ▢ 125ml/1/2 cup beef stock ▢ 1 This is an affiliate link. bay leaf ▢ 1 tsp This is an affiliate link. whole grain mustard ▢ 250ml/1 cup full fat creme fraiche or sour cream ▢ 3-4 sprigs-flat-leaf parsley , chopped Heat oil and butter in a heavy skillet and cook onions and mushrooms over medium-low heat for 7-10 minutes. Remove and set aside. Add cut steak to the same skillet and quickly fry over high heat for 3-5 minutes. Add brandy and continue cooking until alcohol burns off, add stock, mustard, bay leaf, salt and pepper. Scrape the bottom of the pan with a spatula to release all the brown bits, they will add much flavour to the sauce. Bring mushrooms and onions back to the pan and cook for 3 minutes until everything is heated through and bubbling. Stir in sour cream over low heat to prevent the sauce from splitting. Sprinkle parsley and take off the heat. Serve with mounds of mashed potatoes or rice. If the sour cream taste is too strong for you, replace a half of it with heavy cream. Do not use low fat sour cream as it tends to produce a thin sauce and sometimes cause the sauce to split. If you do not want to cook with alcohol, substitute the brandy with the same amount of apple juice plus one tablespoon of white wine vinegar. Calories: 467 kcal \| Carbohydrates: 7 g \| Protein: 27 g \| Fat: 34 g \| Saturated Fat: 16 g \| Cholesterol: 107 mg \| Sodium: 790 mg \| Potassium: 661 mg \| Fiber: 1 g \| Sugar: 4 g \| Vitamin A: 527 IU \| Vitamin C: 5 mg \| Calcium: 78 mg \| Iron: 3 mg Nutrition information is automatically calculated, so should only be used as an approximation. Let us know how it was! About Me Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.
Markdown	[Skip to content](https://vikalinka.com/best-beef-stroganoff/#main-content) [Sign up for free weekly recipes! →](https://vikalinka.com/subscribe/) My Favorites - [Recipes](https://vikalinka.com/recipes-list/) - [Starter](https://vikalinka.com/category/recipes/starter/) - [Side dishes](https://vikalinka.com/category/recipes/main-course/side-dishes/) - [Bread](https://vikalinka.com/category/recipes/baking/bread/) - [Vegetarian](https://vikalinka.com/category/recipes/vegetarian/) - [Asian recipes](https://vikalinka.com/category/recipes/cuisine/asian-recipes/) - [Italian](https://vikalinka.com/category/recipes/cuisine/italian/) - [Drinks](https://vikalinka.com/category/recipes/drinks/) - [Breakfast](https://vikalinka.com/category/recipes/breakfast/) - [Eggs](https://vikalinka.com/category/recipes/breakfast/eggs/) - [Pancakes, Muffins and More](https://vikalinka.com/category/recipes/breakfast/pancakes-muffins-quick-bread/) - [Grains](https://vikalinka.com/category/recipes/breakfast/grains/) - [Hot breakfast](https://vikalinka.com/category/recipes/breakfast/hot-breakfast/) - [Lunch](https://vikalinka.com/category/recipes/lunch/) - [Salad](https://vikalinka.com/category/recipes/lunch/salad/) - [Soup](https://vikalinka.com/category/recipes/lunch/soup/) - [Sandwiches and more](https://vikalinka.com/category/recipes/lunch/sandwiches/) - [Dinner](https://vikalinka.com/category/recipes/main-course/) - [Chicken](https://vikalinka.com/category/recipes/main-course/chicken-recipes/) - [Chicken breasts](https://vikalinka.com/category/recipes/main-course/chicken-recipes/chicken-breasts/) - [Chicken thighs and drumsticks](https://vikalinka.com/category/recipes/main-course/chicken-recipes/chicken-thighs-drumsticks/) - [Whole chicken](https://vikalinka.com/category/recipes/main-course/chicken-recipes/whole-chicken/) - [Beef](https://vikalinka.com/category/recipes/main-course/beef/) - [Ground beef](https://vikalinka.com/category/recipes/main-course/beef/ground-beef/) - [Beef roasts](https://vikalinka.com/category/recipes/main-course/beef/beef-roasts/) - [Beef stews and soups](https://vikalinka.com/category/recipes/main-course/beef/beef-stews-soups/) - [Pasta](https://vikalinka.com/category/recipes/main-course/pasta/) - [Casseroles](https://vikalinka.com/category/recipes/main-course/casseroles/) - [Slow Cooker and Instant Pot](https://vikalinka.com/category/recipes/slow-cooker-instant-pot/) - [Pork](https://vikalinka.com/category/recipes/main-course/pork/) - [Fish and Seafood](https://vikalinka.com/category/recipes/main-course/fish-seafood/) - [Quick and Easy](https://vikalinka.com/category/recipes/quick-and-easy/) - [Stew](https://vikalinka.com/category/recipes/main-course/stew/) - [Dessert](https://vikalinka.com/category/recipes/dessert/) - [Cakes](https://vikalinka.com/category/recipes/dessert/cake/) - [Pies](https://vikalinka.com/category/recipes/baking/pies/) - [Cookies](https://vikalinka.com/category/recipes/dessert/cookies/) - [Pastry](https://vikalinka.com/category/recipes/baking/pastry/) - [Collections](https://vikalinka.com/collections/) - [Asian Recipe Collection](https://vikalinka.com/collections/asian-recipe-collection/) - [Russian Recipe Collection](https://vikalinka.com/collections/russian-collection/) - [Italian Recipe Collection](https://vikalinka.com/collections/italian-collection/) - [Christmas Recipe Collection](https://vikalinka.com/collections/christmas-collection/) - [Thanksgiving Recipe Collection](https://vikalinka.com/collections/thanksgiving-collection/) - [Easter Recipe Collection](https://vikalinka.com/collections/easter-collection/) - My Favorites - [About](https://vikalinka.com/about/) - [Travel](https://vikalinka.com/category/travel/) - [Videos](https://vikalinka.com/category/recipes/videos/) - [Shop](https://vikalinka.com/shop/) - [Contact Me](https://vikalinka.com/contact-me/) [Home](https://vikalinka.com/) • [Recipes](https://vikalinka.com/category/recipes/) • [Dinner](https://vikalinka.com/category/recipes/main-course/) • [Beef](https://vikalinka.com/category/recipes/main-course/beef/) # Best Beef Stroganoff (VIDEO) [![](https://secure.gravatar.com/avatar/68af115c419c39f64c537e982db8fae7fa0413e862f78272e1ebe29a62369bba?s=64&d=mm&r=g)](https://vikalinka.com/about/) By [Julia Frey (Vikalinka)](https://vikalinka.com/about/) 4\.89 from 135 votes Updated Feb 02, 2026 [Jump to Recipe](https://vikalinka.com/best-beef-stroganoff/#wprm-recipe-container-46672) This post contains [affiliate links](https://vikalinka.com/privacy-policy/). When you purchase through our links, we may earn a commission. *Tender and juicy beef steak strips with mushrooms and onions, smothered in a savoury sour cream sauce. Making classic Beef Stroganoff is easy and quick too: ready in just 30 minutes! All you have to do is to follow my detailed instructions\!* Serve this classic Russian dish with out creamy [Herb and Garlic Mashed Potatoes](https://vikalinka.com/garlic-mashed-potatoes/) and our homemade [Rye Bread](https://vikalinka.com/rye-bread-recipe/) for a truly unforgettable meal. ![beef stroganoff in black pan on wooden table, loaf of bread in the background](https://vikalinka.com/wp-content/uploads/2014/10/MG_0623.jpg) Whenever [Russian cuisine](https://vikalinka.com/collections/russian-collection/) comes up in conversation, it usually starts with beef stroganoff. And it’s easy to see why. Savoury beef pieces cooked in a creamy and slightly tangy sour cream sauce is the sort of thing that will go down well with so many people. It hits all the right notes in all the right ways, which explains its enduring popularity. But I’m also convinced that most people haven’t tried beef stroganoff the way it is meant to be enjoyed. Even with just a few ingredients, it has astonishingly complex flavours for such a comfort food. Just follow my authentic recipe to discover the best possible version of this legendary dish\! ![Creamy meat and mushrooms with sprinkled parsley in cast iron pan](https://vikalinka.com/wp-content/uploads/2014/10/MG_0648.jpg) ## Traditional Beef Stroganoff Invented and named after a member of a Russian noble family Count Stroganoff by his personal chef, this delicious beef recipe has travelled far and wide across the globe since the 19th century. It’s time I share my version, which I have to admit is classic. The classic beef stroganoff recipe was heavily influenced by the French cuisine, which was very popular among the aristocrats in the 19th century Russia. You can see that in the creamy sauce. However, the use of traditionally Russian ingredients like mushrooms and sour cream made this elegant dish stick around for centuries in its homeland. Given how popular creamy meat dishes are, it’s not a surprise that it has become popular the world over. Although beef is traditional in stroganoff, the dish can be made with more. [Meatball Stroganoff](https://vikalinka.com/meatballs-stroganoff/) is particularly good and using pre-made meatballs makes the dish especially easy to make. You can even use chicken as I did in this impossibly popular version of [Chicken Stroganoff](https://vikalinka.com/creamy-chicken-stroganoff-with-mushrooms/). I varied the recipe a bit to make the delicate meat of chicken shine. Or even more off the beaten path, I’ve made [Beef Stroganoff Soup](https://vikalinka.com/beef-stroganoff-soup/)\! ![Close up showing the creamy sauce and heaps of mushrooms](https://vikalinka.com/wp-content/uploads/2014/10/MG_0636.jpg) It seems to me that Beef Stroganoff to a Russian is like a [Carbonara](https://vikalinka.com/carbonara-sauce/) to an Italian. Something we just whip up without a recipe in little time using very few ingredients. And most importantly when extra comfort is needed. The outcome is always the same. Immediate bliss followed by a food coma. It’s good and it’s very easy. ## What cut of beef is best? First off, the beef quality is paramount. Avoid stewing beef and buy sirloin or rump steak. I find ribeye too fatty for this dish since the sauce is already rich. I prefer using a leaner beef for a more balanced meal. Whatever cut of steak you choose buy the best quality you can afford. You only need a pound of it\! Secondly, if a steak is too expensive, go ahead and buy a more affordable pork tenderloin. Really, it’s allowed. Many Russian cooks make Stroganoff with good quality pork. ![Russian Stroganoff, rye bread in the background](https://vikalinka.com/wp-content/uploads/2014/10/MG_0615.jpg) ## Recipe Tips and Notes - Be careful not to steam the mushrooms and take the time to brown them. It’s important to get a good colour on them, so turn you heat up to make them look extra deep golden brown. - A combination of olive oil and butter is a great way to get even more delicious flavour. Or use [clarified butter](https://vikalinka.com/2018/02/02/make-clarified-butter/) to avoid burning as it has a high smoke point. - Use a This is an affiliate link.[heavy bottomed large skillet](https://geni.us/NCe9YB) and avoid a non-stick frying pan. You want your meat to stick to the pan, so it gets coated with brown bits. - The taste of sour cream in stroganoff can be too strong for some people, in which case heavy or double cream can be used in its place. Just make sure not to use low fat sour cream as it tends to produce a thin sauce and may cause the sauce to split. - The brown bits are important because they get released once you hit the pan with a shot of brandy and go into the sauce. That’s where the wonderfully complex flavour comes from. Scrape the bottom of the skillet with a spatula or wooden spoon to make sure the pieces get released. - The recipe calls for deglazing with brandy but madeira, sherry or a dry white wine will all be perfectly good substitutes. It’s important that dry wine, rather than sweet wine is used. If you prefer not to cook with alcohol, it is possible to use the same quantity of apple juice with a tablespoon of white wine vinegar. ## Serving suggestions Dill pickles and mounds of [mashed potatoes](https://vikalinka.com/brown-butter-mashed-potatoes/) make beef stroganoff the best dinner ever! If you are wondering why pickles are necessary, I am happy to oblige. Their acidity breaks up the richness of this dish and provides a great balance! The parsley garnish helps with this as well. You might be surprised but potatoes are the most traditional pairing for Beef Stroganoff in Russia. We serve mashed potatoes at home and indulge in fried shoestring potatoes in restaurants. Give them a try and you won’t be able to go back to egg noodles. You can, of course, serve beef stroganoff over egg noodles like I did with my [vegetarian version here](https://vikalinka.com/mushroom-stroganoff/). This creamy dish also goes extremely well over plain rice or pasta. Let the sauce provide all the flavour\! ![Beef Stroganoff, pickles, rye bread on a wooden table](https://vikalinka.com/wp-content/uploads/2014/10/MG_0627.jpg) ## Storage and leftovers Sour cream and crème fraîche have a tendency to separate after freezing, making the texture less appetizing. To preserve a smooth sauce, it’s better to use double or heavy cream instead. Leftovers will keep in the fridge for 4-5 days when stored in an This is an affiliate link.[airtight container.](https://geni.us/pKJd) Warm in a microwave or over low heat on a stovetop. Let the pieces of beef get hot all the way through, but be careful not to boil the sauce. ### More Russian Beef Recipes - [Porcupine Meatballs in Creamy Tomato Sauce “Tefteli”](https://vikalinka.com/porcupine-meatballs-creamy-tomato-sauce-tefteli/) - [Cabbage Rolls “Golubtsi”](https://vikalinka.com/cabbage-rolls-golubtsi/) - [Russian Meat Patties with Wild Mushroom Sauce “Kotleti”](https://vikalinka.com/meat-patties-kotlety-with-wild-mushroom-sauce/) - [Russian Sweet and Sour Beef Stew Solyanka](https://vikalinka.com/russian-sweet-and-sour-beef-stew-solyanka/) 4\.89 from 135 votes ## Best Beef Stroganoff By [Julia Frey of Vikalinka](https://vikalinka.com/about/) Prep: 10 minutes mins Cook: 20 minutes mins Total: 30 minutes mins Servings: [4](https://vikalinka.com/best-beef-stroganoff/) ![Beef Stroganoff with mushrooms](https://vikalinka.com/wp-content/uploads/2014/10/MG_0636-300x300.jpg) [Save](https://vikalinka.com/best-beef-stroganoff/)[Saved](https://vikalinka.com/best-beef-stroganoff/) [Pin](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fvikalinka.com%2Fbest-beef-stroganoff%2F&media=https%3A%2F%2Fvikalinka.com%2Fwp-content%2Fuploads%2F2014%2F10%2FMG_0636.jpg&description=Best+Beef+Stroganoff&is_video=false) [Print](https://vikalinka.com/wprm_print/best-beef-stroganoff) Authentically Russian Beef Stroganoff cooked in a creamy mushroom sauce. ### Equipment - This is an affiliate link.[Cast iron skillet](https://geni.us/NCe9YB) ### Ingredients 1x 2x 3x - ▢ 1 tbsp oil - ▢ 1 tbsp butter - ▢ 1 onion, thinly sliced - ▢ 225g/1/2 lbs crimini mushrooms/chestnut mushrooms, sliced - ▢ 450g/1 lbs beef steak (I used sirloin), cut in strips - ▢ 60ml/1/4cup brandy - ▢ salt - ▢ pepper, freshly ground - ▢ 125ml/1/2 cup beef stock - ▢ 1 This is an affiliate link.[bay leaf](https://geni.us/jTzNb) - ▢ 1 tsp This is an affiliate link.[whole grain mustard](https://geni.us/1WAz6J) - ▢ 250ml/1 cup full fat creme fraiche or sour cream - ▢ 3-4 sprigs-flat-leaf parsley, chopped ### Instructions - Heat oil and butter in a heavy skillet and cook onions and mushrooms over medium-low heat for 7-10 minutes. Remove and set aside. - Add cut steak to the same skillet and quickly fry over high heat for 3-5 minutes. - Add brandy and continue cooking until alcohol burns off, add stock, mustard, bay leaf, salt and pepper. Scrape the bottom of the pan with a spatula to release all the brown bits, they will add much flavour to the sauce. - Bring mushrooms and onions back to the pan and cook for 3 minutes until everything is heated through and bubbling. Stir in sour cream over low heat to prevent the sauce from splitting. Sprinkle parsley and take off the heat. Serve with mounds of mashed potatoes or rice. ### Video ### Notes - If the sour cream taste is too strong for you, replace a half of it with heavy cream. - Do not use low fat sour cream as it tends to produce a thin sauce and sometimes cause the sauce to split. - If you do not want to cook with alcohol, substitute the brandy with the same amount of apple juice plus one tablespoon of white wine vinegar. ### Nutrition Calories: 467kcal \\| Carbohydrates: 7g \\| Protein: 27g \\| Fat: 34g \\| Saturated Fat: 16g \\| Cholesterol: 107mg \\| Sodium: 790mg \\| Potassium: 661mg \\| Fiber: 1g \\| Sugar: 4g \\| Vitamin A: 527IU \\| Vitamin C: 5mg \\| Calcium: 78mg \\| Iron: 3mg Nutrition information is automatically calculated, so should only be used as an approximation. Tried this recipe?[Let us know](https://vikalinka.com/best-beef-stroganoff/#respond) how it was\! 232247 shares - [Facebook164](https://www.facebook.com/sharer/sharer.php?u=https%3A%2F%2Fvikalinka.com%2Fbest-beef-stroganoff%2F&t=Best%20Beef%20Stroganoff%20%28VIDEO%29 "Share on Facebook") - [X](https://x.com/intent/tweet?text=Best%20Beef%20Stroganoff%20%28VIDEO%29&url=https%3A%2F%2Fvikalinka.com%2Fbest-beef-stroganoff%2F "Share on X") - Pinterest232083 - [Email](mailto:?subject=Best%20Beef%20Stroganoff%20%28VIDEO%29&body=https%3A%2F%2Fvikalinka.com%2Fbest-beef-stroganoff%2F "Send over email") ![Julia from Vikalinka](https://vikalinka.com/wp-content/uploads/2020/07/new.jpg) About Me Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone. [Learn More](https://vikalinka.com/about/) ## Leave a comment [Cancel reply](https://vikalinka.com/best-beef-stroganoff/#respond) ## 471 Comments 1. Kim says: March 4, 2026 at 3:24 am ![5 stars](https://vikalinka.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) Tried the recipe and loved it. I didn’t have brandy but I had cognac which enriched the dish. [Reply](https://vikalinka.com/best-beef-stroganoff/#comment-97585) 2. Carine Lewarne says: February 25, 2026 at 4:12 pm ![5 stars](https://vikalinka.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) My go to stroganoff recipe! Thank you so much. [Reply](https://vikalinka.com/best-beef-stroganoff/#comment-97414) 3. Deborah Kay says: February 7, 2026 at 11:23 am ![5 stars](https://vikalinka.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) I couldn’t believe how easy this was to make with simple store cupboard ingredients , it is absolutely delicious . I love beef stroganoff but I always bought it as a ready meal or used a sachet mix with not great results. thank you for this recipe 😘 [Reply](https://vikalinka.com/best-beef-stroganoff/#comment-96717) 4. Pamela G says: December 29, 2025 at 2:05 pm ![5 stars](https://vikalinka.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) Ooo sooooo 👍👍👍 Used leftover tender, cremini, Jack Daniel❤️, and mashed potatoes- a 1st for me! Fabulous and super quick and easy. A new fave. Thank you [Reply](https://vikalinka.com/best-beef-stroganoff/#comment-95145) 5. Antonina Gorman says: December 22, 2025 at 10:46 pm In general it’s a recipe I’ll try again. Took me much longer to prepare than 10 minutes, I overcooked the beef waiting for the heat to lower to not split the sour cream. It tasted like it. But live and learn. Thank you. [Reply](https://vikalinka.com/best-beef-stroganoff/#comment-94914) 6. Jerri Carter says: November 16, 2025 at 4:14 pm ![5 stars](https://vikalinka.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) The recipe was easy. I would have liked more flavor. Next time I make it I will add some garlic. [Reply](https://vikalinka.com/best-beef-stroganoff/#comment-93330) ### Comment navigation [Older Comments](https://vikalinka.com/best-beef-stroganoff/comment-page-21/#comments) ![Julia from Vikalinka](https://vikalinka.com/wp-content/uploads/2020/07/new.jpg) About Me Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone. 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Readable Markdown	This post contains [affiliate links](https://vikalinka.com/privacy-policy/). When you purchase through our links, we may earn a commission. *Tender and juicy beef steak strips with mushrooms and onions, smothered in a savoury sour cream sauce. Making classic Beef Stroganoff is easy and quick too: ready in just 30 minutes! All you have to do is to follow my detailed instructions\!* Serve this classic Russian dish with out creamy [Herb and Garlic Mashed Potatoes](https://vikalinka.com/garlic-mashed-potatoes/) and our homemade [Rye Bread](https://vikalinka.com/rye-bread-recipe/) for a truly unforgettable meal. ![beef stroganoff in black pan on wooden table, loaf of bread in the background](https://vikalinka.com/wp-content/uploads/2014/10/MG_0623.jpg) Whenever [Russian cuisine](https://vikalinka.com/collections/russian-collection/) comes up in conversation, it usually starts with beef stroganoff. And it’s easy to see why. Savoury beef pieces cooked in a creamy and slightly tangy sour cream sauce is the sort of thing that will go down well with so many people. It hits all the right notes in all the right ways, which explains its enduring popularity. But I’m also convinced that most people haven’t tried beef stroganoff the way it is meant to be enjoyed. Even with just a few ingredients, it has astonishingly complex flavours for such a comfort food. Just follow my authentic recipe to discover the best possible version of this legendary dish\! ![Creamy meat and mushrooms with sprinkled parsley in cast iron pan](https://vikalinka.com/wp-content/uploads/2014/10/MG_0648.jpg) ## Traditional Beef Stroganoff Invented and named after a member of a Russian noble family Count Stroganoff by his personal chef, this delicious beef recipe has travelled far and wide across the globe since the 19th century. It’s time I share my version, which I have to admit is classic. The classic beef stroganoff recipe was heavily influenced by the French cuisine, which was very popular among the aristocrats in the 19th century Russia. You can see that in the creamy sauce. However, the use of traditionally Russian ingredients like mushrooms and sour cream made this elegant dish stick around for centuries in its homeland. Given how popular creamy meat dishes are, it’s not a surprise that it has become popular the world over. Although beef is traditional in stroganoff, the dish can be made with more. [Meatball Stroganoff](https://vikalinka.com/meatballs-stroganoff/) is particularly good and using pre-made meatballs makes the dish especially easy to make. You can even use chicken as I did in this impossibly popular version of [Chicken Stroganoff](https://vikalinka.com/creamy-chicken-stroganoff-with-mushrooms/). I varied the recipe a bit to make the delicate meat of chicken shine. Or even more off the beaten path, I’ve made [Beef Stroganoff Soup](https://vikalinka.com/beef-stroganoff-soup/)\! ![Close up showing the creamy sauce and heaps of mushrooms](https://vikalinka.com/wp-content/uploads/2014/10/MG_0636.jpg) It seems to me that Beef Stroganoff to a Russian is like a [Carbonara](https://vikalinka.com/carbonara-sauce/) to an Italian. Something we just whip up without a recipe in little time using very few ingredients. And most importantly when extra comfort is needed. The outcome is always the same. Immediate bliss followed by a food coma. It’s good and it’s very easy. ## What cut of beef is best? First off, the beef quality is paramount. Avoid stewing beef and buy sirloin or rump steak. I find ribeye too fatty for this dish since the sauce is already rich. I prefer using a leaner beef for a more balanced meal. Whatever cut of steak you choose buy the best quality you can afford. You only need a pound of it\! Secondly, if a steak is too expensive, go ahead and buy a more affordable pork tenderloin. Really, it’s allowed. Many Russian cooks make Stroganoff with good quality pork. ![Russian Stroganoff, rye bread in the background](https://vikalinka.com/wp-content/uploads/2014/10/MG_0615.jpg) ## Recipe Tips and Notes - Be careful not to steam the mushrooms and take the time to brown them. It’s important to get a good colour on them, so turn you heat up to make them look extra deep golden brown. - A combination of olive oil and butter is a great way to get even more delicious flavour. Or use [clarified butter](https://vikalinka.com/2018/02/02/make-clarified-butter/) to avoid burning as it has a high smoke point. - Use a This is an affiliate link.[heavy bottomed large skillet](https://geni.us/NCe9YB) and avoid a non-stick frying pan. You want your meat to stick to the pan, so it gets coated with brown bits. - The taste of sour cream in stroganoff can be too strong for some people, in which case heavy or double cream can be used in its place. Just make sure not to use low fat sour cream as it tends to produce a thin sauce and may cause the sauce to split. - The brown bits are important because they get released once you hit the pan with a shot of brandy and go into the sauce. That’s where the wonderfully complex flavour comes from. Scrape the bottom of the skillet with a spatula or wooden spoon to make sure the pieces get released. - The recipe calls for deglazing with brandy but madeira, sherry or a dry white wine will all be perfectly good substitutes. It’s important that dry wine, rather than sweet wine is used. If you prefer not to cook with alcohol, it is possible to use the same quantity of apple juice with a tablespoon of white wine vinegar. ## Serving suggestions Dill pickles and mounds of [mashed potatoes](https://vikalinka.com/brown-butter-mashed-potatoes/) make beef stroganoff the best dinner ever! If you are wondering why pickles are necessary, I am happy to oblige. Their acidity breaks up the richness of this dish and provides a great balance! The parsley garnish helps with this as well. You might be surprised but potatoes are the most traditional pairing for Beef Stroganoff in Russia. We serve mashed potatoes at home and indulge in fried shoestring potatoes in restaurants. Give them a try and you won’t be able to go back to egg noodles. You can, of course, serve beef stroganoff over egg noodles like I did with my [vegetarian version here](https://vikalinka.com/mushroom-stroganoff/). This creamy dish also goes extremely well over plain rice or pasta. Let the sauce provide all the flavour\! ![Beef Stroganoff, pickles, rye bread on a wooden table](https://vikalinka.com/wp-content/uploads/2014/10/MG_0627.jpg) ## Storage and leftovers Sour cream and crème fraîche have a tendency to separate after freezing, making the texture less appetizing. To preserve a smooth sauce, it’s better to use double or heavy cream instead. Leftovers will keep in the fridge for 4-5 days when stored in an This is an affiliate link.[airtight container.](https://geni.us/pKJd) Warm in a microwave or over low heat on a stovetop. Let the pieces of beef get hot all the way through, but be careful not to boil the sauce. ### More Russian Beef Recipes - [Porcupine Meatballs in Creamy Tomato Sauce “Tefteli”](https://vikalinka.com/porcupine-meatballs-creamy-tomato-sauce-tefteli/) - [Cabbage Rolls “Golubtsi”](https://vikalinka.com/cabbage-rolls-golubtsi/) - [Russian Meat Patties with Wild Mushroom Sauce “Kotleti”](https://vikalinka.com/meat-patties-kotlety-with-wild-mushroom-sauce/) - [Russian Sweet and Sour Beef Stew Solyanka](https://vikalinka.com/russian-sweet-and-sour-beef-stew-solyanka/) - ▢ 1 tbsp oil - ▢ 1 tbsp butter - ▢ 1 onion, thinly sliced - ▢ 225g/1/2 lbs crimini mushrooms/chestnut mushrooms, sliced - ▢ 450g/1 lbs beef steak (I used sirloin), cut in strips - ▢ 60ml/1/4cup brandy - ▢ salt - ▢ pepper, freshly ground - ▢ 125ml/1/2 cup beef stock - ▢ 1 This is an affiliate link.[bay leaf](https://geni.us/jTzNb) - ▢ 1 tsp This is an affiliate link.[whole grain mustard](https://geni.us/1WAz6J) - ▢ 250ml/1 cup full fat creme fraiche or sour cream - ▢ 3-4 sprigs-flat-leaf parsley, chopped - Heat oil and butter in a heavy skillet and cook onions and mushrooms over medium-low heat for 7-10 minutes. Remove and set aside. - Add cut steak to the same skillet and quickly fry over high heat for 3-5 minutes. - Add brandy and continue cooking until alcohol burns off, add stock, mustard, bay leaf, salt and pepper. Scrape the bottom of the pan with a spatula to release all the brown bits, they will add much flavour to the sauce. - Bring mushrooms and onions back to the pan and cook for 3 minutes until everything is heated through and bubbling. Stir in sour cream over low heat to prevent the sauce from splitting. Sprinkle parsley and take off the heat. Serve with mounds of mashed potatoes or rice. - If the sour cream taste is too strong for you, replace a half of it with heavy cream. - Do not use low fat sour cream as it tends to produce a thin sauce and sometimes cause the sauce to split. - If you do not want to cook with alcohol, substitute the brandy with the same amount of apple juice plus one tablespoon of white wine vinegar. Calories: 467kcal \\| Carbohydrates: 7g \\| Protein: 27g \\| Fat: 34g \\| Saturated Fat: 16g \\| Cholesterol: 107mg \\| Sodium: 790mg \\| Potassium: 661mg \\| Fiber: 1g \\| Sugar: 4g \\| Vitamin A: 527IU \\| Vitamin C: 5mg \\| Calcium: 78mg \\| Iron: 3mg Nutrition information is automatically calculated, so should only be used as an approximation. [Let us know](https://vikalinka.com/best-beef-stroganoff/#respond) how it was\! ![Julia from Vikalinka](https://vikalinka.com/wp-content/uploads/2020/07/new.jpg) About Me Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.
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