🕷️ Crawler Inspector

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Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 187 (from laksa048)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa187.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://www.foodandwine.com/beef-stroganoff-11816569\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.foodandwine.com/beef-stroganoff-11816569\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.foodandwine.com\/beef-stroganoff-11816569","crawl_time":1775434539,"first_indexed_time":1758821426,"http_code":200,"src_unparsed":"com,foodandwine!www,\/beef-stroganoff-11816569 s443","src_root_hash":"14720943955733791187","history_drop_reason":null,"meta_title":"F&W's Best Beef Stroganoff Recipe","meta_descriptions":["This easy beef Stroganoff recipe takes just 35 minutes to make: You'll brown slices of steak and quartered mushrooms, then braise them in stock before stirring in sour cream to make a rich sauce. Serve sprinkled with herbs over buttered egg noodles."],"attrs_boilerpipe_text":"Though this recipe is simple, it doesn't take shortcuts — no canned cream of mushroom here.\nThe velvety sauce (made with stock, Worcestershire sauce, and sour cream) provides a savory, lightly tart complement to the steak and mushrooms.\nMaybe the best part: The dish comes together in just over half an hour.\nBeef Stroganoff is a nostalgic midcentury throwback, but it's also a comfort food staple — and for a reason. The meat and\nmushrooms\nare braised in a creamy, savory sauce with onions and herbs, then ladled over simple buttered egg noodles.\nOur recipe is for American-style Stroganoff, but the dish actually originated in Imperial Russia and was named for the Stroganoff (or \"Stroganov\") family of nobles. The version we know in the U.S. emerged around the 1950s and '60s: What had once been an aristocratic dish became an easy weeknight dinner with the help of convenience foods like canned soup.\nThe best cut of beef for Stroganoff\nPart of the beauty of beef Stroganoff is how quickly it comes together. That means you'll want a cut that slices easily and doesn't require simmering all day to become tender. This recipe calls for\nhanger steak\n, known for its marbling and tenderness. Other beef Stroganoff recipes might use cuts like tenderloin, sirloin, flank steak, flap meat, or boneless rib eye.\nNotes from the Food & Wine Test Kitchen\nThe most traditional Russian versions of beef Stroganoff are made with smetana, a product similar to\nsour cream\n; if you have an Eastern European or Central Asian grocery near you, feel free to use smetana here for a slightly richer dish.\nSome versions of beef Stroganoff incorporate tomato paste or puree, but we omit that here.\nBe sure to flour the beef well before cooking it; the flour helps the meat brown and thickens the sauce.","attrs_markdown":"\n\n[Skip to content](https:\/\/www.foodandwine.com\/beef-stroganoff-11816569#main)\n\n[Food & Wine](https:\/\/www.foodandwine.com\/)\n\nSave\n\nRate\n\n- Please fill out this field.\n- [Newsletters](https:\/\/www.foodandwine.com\/beef-stroganoff-11816569)\n- [Sweepstakes](https:\/\/www.foodandwine.com\/sweepstakes)\n- [Subscribe](https:\/\/www.foodandwine.com\/beef-stroganoff-11816569)\n- [My Saves](https:\/\/www.myrecipes.com\/)\n\n[Food & Wine](https:\/\/www.foodandwine.com\/)\n\nPlease fill out this field.\n\n- [Food](https:\/\/www.foodandwine.com\/food-7499700)\n  Food\n  \n  - 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[Global Tastemakers](https:\/\/www.foodandwine.com\/global-tastemakers-7496846)\n\n[About Us](https:\/\/www.foodandwine.com\/about-us-6373913)\n\n[Subscribe](https:\/\/www.foodandwine.com\/beef-stroganoff-11816569)\n\n[Don’t Miss Your Chance to Join Us at The F\\&W Classic in Aspen, June 19-21](https:\/\/classic.foodandwine.com\/experience\/passes\/?utm_source=digital&utm_medium=website&utm_campaign=F%26W_banner)\n\n- [Dinner](https:\/\/www.foodandwine.com\/recipes\/dinner)\n- [Meat Dishes](https:\/\/www.foodandwine.com\/meat-dishes-7497037)\n- [Beef Main Course](https:\/\/www.foodandwine.com\/beef-main-course-7497043)\n- [Beef Steak Recipes](https:\/\/www.foodandwine.com\/meat-poultry\/beef\/beef-steak-recipes)\n\n# Beef Stroganoff\n4\\.6\n\n(7)\n\n6 Reviews\n\nEven from scratch, this comforting classic makes for a surprisingly quick weeknight dinner.\n\nBy\n\n[Rachel Soszynski](https:\/\/www.foodandwine.com\/author\/rachel-soszynski)\n\n[Rachel Soszynski](https:\/\/www.foodandwine.com\/author\/rachel-soszynski)\n\nRachel Soszynski is a former culinary professional with over 15 years of experience in the food industry. She spent a decade working in content development and kitchen operations at Food & Wine and Food Network, focused on researching, testing, editing, and writing recipes for print, digital, and marketing. Her work has also appeared in Real Simple and Tasting Table.\n\n[Food & Wine's Editorial Guidelines](https:\/\/www.foodandwine.com\/about-us-6373913#toc-editorial-policies)\n\nPublished on September 25, 2025\n\nSave\n\nRate\n\nShare\n\nClose\n\n![Beef Stroganoff](https:\/\/www.foodandwine.com\/thmb\/rQOStK0SBANXibrEhuToqP0DdkU=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/beef-stroganoff-FT-RECIPE0825-dfd85f9798a54310a0e14b60b8b10d70.jpg)\n\n![Beef Stroganoff](https:\/\/www.foodandwine.com\/thmb\/rQOStK0SBANXibrEhuToqP0DdkU=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/beef-stroganoff-FT-RECIPE0825-dfd85f9798a54310a0e14b60b8b10d70.jpg)\n\nCredit:\n\nFood & Wine \/ Photo by Victor Protasio \/ Food Styling by Jennifer Wendorf \/ Prop Styling by Josh Hoggle\n\nTotal Time:\n\n35 mins\n\nServings:\n\n4\n\nJump to recipe\n\n- Though this recipe is simple, it doesn't take shortcuts — no canned cream of mushroom here.\n- The velvety sauce (made with stock, Worcestershire sauce, and sour cream) provides a savory, lightly tart complement to the steak and mushrooms.\n- Maybe the best part: The dish comes together in just over half an hour.\n\nBeef Stroganoff is a nostalgic midcentury throwback, but it's also a comfort food staple — and for a reason. The meat and [mushrooms](https:\/\/www.foodandwine.com\/how-to-wash-mushrooms-8732538) are braised in a creamy, savory sauce with onions and herbs, then ladled over simple buttered egg noodles.\n\nOur recipe is for American-style Stroganoff, but the dish actually originated in Imperial Russia and was named for the Stroganoff (or \"Stroganov\") family of nobles. The version we know in the U.S. emerged around the 1950s and '60s: What had once been an aristocratic dish became an easy weeknight dinner with the help of convenience foods like canned soup.\n\n## The best cut of beef for Stroganoff\nPart of the beauty of beef Stroganoff is how quickly it comes together. That means you'll want a cut that slices easily and doesn't require simmering all day to become tender. This recipe calls for [hanger steak](https:\/\/www.foodandwine.com\/cooking-techniques\/how-cook-hanger-steak), known for its marbling and tenderness. Other beef Stroganoff recipes might use cuts like tenderloin, sirloin, flank steak, flap meat, or boneless rib eye.\n\n## Notes from the Food & Wine Test Kitchen\n- The most traditional Russian versions of beef Stroganoff are made with smetana, a product similar to [sour cream](https:\/\/www.foodandwine.com\/sour-cream-substitute-7553711); if you have an Eastern European or Central Asian grocery near you, feel free to use smetana here for a slightly richer dish.\n- Some versions of beef Stroganoff incorporate tomato paste or puree, but we omit that here.\n- Be sure to flour the beef well before cooking it; the flour helps the meat brown and thickens the sauce.\n\nKeep Screen Awake\n\n## Ingredients\n1\/2x\n\n1x\n\n2x\n\nOops! Something went wrong. Our team is working on it.\n\nThis recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.  Original recipe (1X) yields 4 servings\n\n- 1\/4 cup extra-virgin olive oil, divided\n- 10 ounces white mushrooms, stems discarded and caps quartered\n- Kosher salt\n- Freshly ground black pepper\n- 1 pound hanger steak, sliced across the grain 1-inch thick\n- 1\/4 cup all-purpose flour\n- 1\/3 cup dry red wine\n- 1 tablespoon unsalted butter\n- 1 small onion, thinly sliced\n- 1 small garlic clove, minced\n- 1 1\/2 cups chicken stock or low-sodium broth\n- 1 tablespoon Worcestershire sauce\n- 1\/2 cup sour cream\n- 1 teaspoon chopped thyme leaves\n- 1 tablespoon chopped flat-leaf parsley\n- Buttered fettuccine or egg noodles, for serving\n\n## Directions\n1. ![Beef Stroganoff]()\n   \n   ![Beef Stroganoff](https:\/\/www.foodandwine.com\/thmb\/-6NsotRXH9t49AuNaniVH92s_ZI=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/FAW-beef-stroganoff-ingredients-ec9bc32fcf48443fa5660339ffe68560.jpg)\n   \n   Diana Chistruga\n   Gather the ingredients.\n2. ![Beef Stroganoff]()\n   \n   ![Beef Stroganoff](https:\/\/www.foodandwine.com\/thmb\/4cOx3D3PiwEAIZonXHVWWSMR0cg=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/FAW-beef-stroganoff-01-59797a25b3f74a38be72223c334f82b8.jpg)\n   \n   Diana Chistruga\n   In a large skillet, heat 2 tablespoons of the olive oil until shimmering. Add the mushrooms and cook over moderately high heat until softened, about 3 minutes. Season the mushrooms with salt and pepper and cook for 1 minute longer. Transfer the mushrooms to a bowl.\n3. ![Beef Stroganoff]()\n   \n   ![Beef Stroganoff](https:\/\/www.foodandwine.com\/thmb\/0lmq65oAOAMLoqjof6zj3sYrKF4=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/FAW-beef-stroganoff-02-b37ad18b8f8547afb4a4cd14fc9131bd.jpg)\n   \n   Diana Chistruga\n   Generously season the steak with salt and pepper. Toss the steak with the flour until evenly coated; gently tap off the excess.\n4. ![Beef Stroganoff]()\n   \n   ![Beef Stroganoff](https:\/\/www.foodandwine.com\/thmb\/Fxf_uopVe6Me3DpAQPlrJPeCc8A=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/FAW-beef-stroganoff-03-eef9cde55b974eef9009e018a19c0b3a.jpg)\n   \n   Diana Chistruga\n   Heat the remaining 2 tablespoons of olive oil in the skillet. Add the steak slices, without touching, and cook until richly browned, about 5 minutes. Transfer the steak to the bowl with the mushrooms.\n5. ![Beef Stroganoff]()\n   \n   ![Beef Stroganoff](https:\/\/www.foodandwine.com\/thmb\/PmxryMKtIhPs5PAq1f-S5MSQCpg=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/FAW-beef-stroganoff-04-810b06c9ab634d43ad8ca8d152fd95a9.jpg)\n   \n   Diana Chistruga\n   Add the wine to the skillet and stir to scrape up the browned bits from the bottom of the skillet. Add the wine to the mushrooms and steak.\n6. ![Beef Stroganoff]()\n   \n   ![Beef Stroganoff](https:\/\/www.foodandwine.com\/thmb\/Dwsxt2jBWUYFeBb4ZgqQqdVWHMI=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/FAW-beef-stroganoff-05-c6d0a0286eb64a71856ab7190db394a7.jpg)\n   \n   Diana Chistruga\n   In the same skillet, melt the butter until bubbling. Add the onion and cook until softened, about 3 minutes. Season with salt and pepper. Add the garlic and cook for 1 minute.\n7. ![Beef Stroganoff]()\n   \n   ![Beef Stroganoff](https:\/\/www.foodandwine.com\/thmb\/a4fVZGq783h7jkeDwXKoKBrf7pw=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/FAW-beef-stroganoff-06-8a7bf835d01248dca47df8980ed28989.jpg)\n   \n   Diana Chistruga\n   Return the contents of the bowl to the skillet. Stir in the stock and Worcestershire sauce and simmer over moderate heat until the pan juices thicken slightly, about 7 minutes.\n8. ![Beef Stroganoff]()\n   \n   ![Beef Stroganoff](https:\/\/www.foodandwine.com\/thmb\/gmKWNmQ4NmZzZij7O7TX6RhtLjc=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/FAW-beef-stroganoff-08-80e722ef57874c84a3e0094386319187.jpg)\n   \n   Diana Chistruga\n   Remove from the heat and stir in the sour cream, thyme, and parsley. Season the stroganoff with salt and pepper and serve over fettuccine or egg noodles.\n\nOriginally appeared: December 2012\n\nSave\n\nRate\n\nLoading shell for RecipesUgcThreaded1 Vue component in Globe.\n\n## Related Articles\n[![Miami Cuban-Style Steak with Mojo]() ![Miami Cuban-Style Steak with Mojo](https:\/\/www.foodandwine.com\/thmb\/1S8eA-QQYkGKh0-Qo3DE254grfE=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/miami-cuban-style-steak-with-mojo-FT-RECIPE0724-b17cad7e16be4e32ba6d75241467552a.jpeg) Miami Cuban-Style Steak with Mojo 2 hrs 30 mins](https:\/\/www.foodandwine.com\/miami-cuban-style-steak-with-mojo-6414352)\n\n[![Cocoa-Spiced Steaks with Red Wine-Chocolate Sauce]() ![Cocoa-Spiced Steaks with Red Wine-Chocolate Sauce](https:\/\/www.foodandwine.com\/thmb\/wMn-_2sz4Usy9aHo2U4jjpGlmO8=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Cocoa-Spiced-Steaks-with-Red-Wine-Chocolate-Sauce-FT-RECIPE0223-02cb69eec775410f9aeeb18174124843.jpg) Cocoa-Spiced Steaks with Red Wine–Chocolate Sauce 35 mins](https:\/\/www.foodandwine.com\/cocoa-spiced-steaks-with-red-wine-chocolate-sauce-7094040)\n\n[![Butter-Basted Rib Eye Steak Recipe]() ![Butter-Basted Rib Eye Steak Recipe](https:\/\/www.foodandwine.com\/thmb\/E7VgPHknF5-3csdAu9OAgrNaFwk=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/FAW-recipes-butter-basted-rib-eye-steaks-hero-04-3e2903c4e3224bbc9419f4bbca69a9a7.jpg) Butter-Basted Rib Eye Steaks 1 hr 10 mins](https:\/\/www.foodandwine.com\/butter-basted-rib-eye-6419508)\n\n[![Grilled Steaks with Ancho Mole Sauce]() ![Grilled Steaks with Ancho Mole Sauce](https:\/\/www.foodandwine.com\/thmb\/hwKm2Pmy8cmWd8VfRnRFfxRTTZ0=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/images-sys-fw200703_grilledSteaks-352217fd8d1a42628280160853b9652d.jpg) Grilled Steaks with Ancho Mole Sauce 2 hrs 35 mins](https:\/\/www.foodandwine.com\/recipes\/grilled-steaks-ancho-mole-sauce)\n\n[![Red Wine Vinegar Marinated Flat Iron Steak]() ![Red Wine Vinegar Marinated Flat Iron Steak](https:\/\/www.foodandwine.com\/thmb\/ePK7OcxZiteJFvp7TPX-73glEwQ=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Red-Wine-Vinegar-Marinated-Flat-Iron-Steak-FT-RECIPE0425-cfe168172f6346f89ebb58cb46acb0e2.jpeg) Red Wine Vinegar Marinated Flatiron Steak 6 hrs 25 mins](https:\/\/www.foodandwine.com\/red-wine-vinegar-marinated-flat-iron-steak-8790326)\n\n[![Flank Steaks with Shallot-Red Wine Sauce]() ![Flank Steaks with Shallot-Red Wine Sauce](https:\/\/www.foodandwine.com\/thmb\/cwtAy0sR2OL_066fyz5A5MSSKz0=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/201504-xl-flank-steaks-with-shallot-red-wine-sauce-88308f5d66494e1285a496a2d60eb026.jpg) Flank Steaks with Shallot-Red Wine Sauce 30 mins](https:\/\/www.foodandwine.com\/recipes\/flank-steaks-shallot-red-wine-sauce)\n\n[![Bison Steaks with Fig-Balsamic Sauce]() ![Bison Steaks with Fig-Balsamic Sauce](https:\/\/www.foodandwine.com\/thmb\/Wdl2AvrTtqFuVSmvLFBGD9_EIG0=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/201209-xl-bison-steaks-with-fig-balsamic-sauce-76338b7e9b584b9389745adaac4ad61e.jpg) Bison Steaks with Fig-Balsamic Sauce 45 mins](https:\/\/www.foodandwine.com\/recipes\/bison-steaks-fig-balsamic-sauce)\n\n[![Grilled Steak over Black Beans with Chimichurri Sauce]() ![Grilled Steak over Black Beans with Chimichurri Sauce](https:\/\/www.foodandwine.com\/thmb\/j579vT89adX4_z0U17jUbBmNSz8=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/images-sys-steak-blackbeans-qfs-r-ecfa7aa5524e4c6da8d75f01ba57070b.jpg) Grilled Steak over Black Beans with Chimichurri Sauce 1 hr](https:\/\/www.foodandwine.com\/recipes\/grilled-steak-over-black-beans-chimichurri-sauce)\n\n[![Reverse Sear Steak]() ![Reverse Sear Steak](https:\/\/www.foodandwine.com\/thmb\/n5ry0P0NblUhUHXlt9EfiyX4FEA=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/reverse-sear-steak-FT-RECIPE0222-5c6f8d9a037a4ca2b170adea0529ba7a.jpg) Reverse-Sear Steak 50 mins](https:\/\/www.foodandwine.com\/reverse-sear-steak-6418438)\n\n[![Hanger Steaks with Cabbage and Beet Salad]() ![Hanger Steaks with Cabbage and Beet Salad](https:\/\/www.foodandwine.com\/thmb\/MvmBW5QA9R-u6OAIsifxnvtfHQM=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/hanger-steaks-with-cabbage-and-beet-salad-FT-RECIPE0321-27ab0cea205747cb8446387a806b8d5a.jpg) Hanger Steaks with Cabbage-and-Beet Salad 1 hr 30 mins](https:\/\/www.foodandwine.com\/recipes\/hanger-steaks-with-cabbage-and-beet-salad)\n\n[![Steak au Poivre with Red Wine Pan Sauce]() ![Steak au Poivre with Red Wine Pan Sauce](https:\/\/www.foodandwine.com\/thmb\/TEhBt1UWi3T4zmdAHrQYKcpmvJ8=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/steak-au-poivre-red-wine-pan-sauce-hero-01-FT-RECIPE1222-c9e1da15f33f4076986b6ce37ae5bbb0.jpg) Steak au Poivre with Red Wine Pan Sauce 20 mins](https:\/\/www.foodandwine.com\/steak-au-poivre-red-wine-pan-sauce-6416992)\n\n[![Boeuf Bourguignon]() ![Boeuf Bourguignon](https:\/\/www.foodandwine.com\/thmb\/-bR7gOzz-xt-xl1HAImfsZmjwQg=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Boeuf-Bourguignon-FT-RECIPE0824-b0d7507ed8464378aedc9c1efd02adab.jpeg) Boeuf Bourguignon 11 hrs](https:\/\/www.foodandwine.com\/boeuf-bourguignon-6422987)\n\n[![Stir-Fried Flank Steak with Yellow Onions]() ![Stir-Fried Flank Steak with Yellow Onions](https:\/\/www.foodandwine.com\/thmb\/6ry7o9_qv_egZODjgB5ZD_KHGiA=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Stir-Fried-Flank-Steak-With-Yellow-Onions-FT-RECIPE0322-864e8ba324c04261b9e36d8501d1dd30.jpg) Stir-Fried Flank Steak with Yellow Onions 40 mins](https:\/\/www.foodandwine.com\/recipes\/stir-fried-flank-steak-with-yellow-onions)\n\n[![Hanger Steak with Yellow Squash Romesco]() ![Hanger Steak with Yellow Squash Romesco](https:\/\/www.foodandwine.com\/thmb\/qBNcMsL_GcF2nfcpSLSB5TVCVM8=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Hanger-Steak-with-Yellow-Squash-Romesco-FT-MAG-RECIPE-0724-2d951550b0864198aec3062c8d2f8b7c.jpg) Hanger Steak with Yellow Squash Romesco 1 hr](https:\/\/www.foodandwine.com\/hanger-steak-with-yellow-squash-romesco-8668900)\n\n[![London Broil with Rosemary and Thyme]() ![London Broil with Rosemary and Thyme](https:\/\/www.foodandwine.com\/thmb\/bmjaYLmPO5xwZupXpvEUl8kLfh0=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/london-broil-with-rosemary-and-thyme-2-FT-RECIPE0121-0cf9558bcac240f9a56fd36243f37ab7.jpg) Classic London Broil with Rosemary and Thyme 2 hrs 50 mins](https:\/\/www.foodandwine.com\/recipes\/london-broil-with-rosemary-and-thyme)\n\n[![Churrasco with Mangu (Grilled Steak with Mashed Plantains)]() ![Churrasco with Mangu (Grilled Steak with Mashed Plantains)](https:\/\/www.foodandwine.com\/thmb\/WyFuYjXYw0P_VbGtpLd3yHTJVPU=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Churrasco-with-Mangu-Grilled-Steak-with-Mashed-Plantains-FT-MAG-RECIPE-1225-054f3c9e9d19450b8a0a43acf8f41722.jpg) Churrasco with Mangu (Grilled Steak with Mashed Plantains) 2 hrs 10 mins](https:\/\/www.foodandwine.com\/grilled-steak-with-mashed-plantains-11879991)\n\n[Food & Wine](https:\/\/www.foodandwine.com\/)\n\n[Newsletters](https:\/\/www.foodandwine.com\/beef-stroganoff-11816569)\n\nFollow Us\n\n- [Food](https:\/\/www.foodandwine.com\/food-7499700)\n- [Drink](https:\/\/www.foodandwine.com\/drinks)\n- [Restaurants](https:\/\/www.foodandwine.com\/travel\/restaurants)\n- [Travel](https:\/\/www.foodandwine.com\/travel)\n- [News](https:\/\/www.foodandwine.com\/news)\n- [What to Buy](https:\/\/www.foodandwine.com\/what-to-buy)\n\n- [About Us](https:\/\/www.foodandwine.com\/about-us-6373913)\n- [Editorial Guidelines](https:\/\/www.foodandwine.com\/about-us-6373913#toc-editorial-policies)\n- [Product Vetting](https:\/\/www.foodandwine.com\/about-us-6373913#toc-product-reviews)\n- [Privacy Policy](https:\/\/www.people.inc\/brands-privacy)\n- [Terms of Service](https:\/\/www.people.inc\/brands-termsofservice)\n- [Advertise](https:\/\/www.people.inc\/advertising)\n- [Careers](https:\/\/www.people.inc\/careers)\n- [Contact](https:\/\/www.people.inc\/contact)\n- [Manage Your Magazine Subscription](https:\/\/w1.buysub.com\/servlet\/CSGateway?cds_mag_code=FAW)\n- [Magazine Subscription Help](https:\/\/www.foodandwine.com\/about-us-6373913#toc-contact-us)\n\nFood & Wine is part of the [People Inc.](https:\/\/www.people.inc\/) publishing family.\n\nPlease review our updated [Terms of Service](https:\/\/www.people.inc\/brands-termsofservice).\n\nNewsletter Sign Up\n\nNewsletter Sign Up","attrs_readable_markdown":"- Though this recipe is simple, it doesn't take shortcuts — no canned cream of mushroom here.\n- The velvety sauce (made with stock, Worcestershire sauce, and sour cream) provides a savory, lightly tart complement to the steak and mushrooms.\n- Maybe the best part: The dish comes together in just over half an hour.\n\nBeef Stroganoff is a nostalgic midcentury throwback, but it's also a comfort food staple — and for a reason. The meat and [mushrooms](https:\/\/www.foodandwine.com\/how-to-wash-mushrooms-8732538) are braised in a creamy, savory sauce with onions and herbs, then ladled over simple buttered egg noodles.\n\nOur recipe is for American-style Stroganoff, but the dish actually originated in Imperial Russia and was named for the Stroganoff (or \"Stroganov\") family of nobles. The version we know in the U.S. emerged around the 1950s and '60s: What had once been an aristocratic dish became an easy weeknight dinner with the help of convenience foods like canned soup.\n\n## The best cut of beef for Stroganoff\nPart of the beauty of beef Stroganoff is how quickly it comes together. That means you'll want a cut that slices easily and doesn't require simmering all day to become tender. This recipe calls for [hanger steak](https:\/\/www.foodandwine.com\/cooking-techniques\/how-cook-hanger-steak), known for its marbling and tenderness. Other beef Stroganoff recipes might use cuts like tenderloin, sirloin, flank steak, flap meat, or boneless rib eye.\n\n## Notes from the Food & Wine Test Kitchen\n- The most traditional Russian versions of beef Stroganoff are made with smetana, a product similar to [sour cream](https:\/\/www.foodandwine.com\/sour-cream-substitute-7553711); if you have an Eastern European or Central Asian grocery near you, feel free to use smetana here for a slightly richer dish.\n- Some versions of beef Stroganoff incorporate tomato paste or puree, but we omit that here.\n- Be sure to flour the beef well before cooking it; the flour helps the meat brown and thickens the sauce.","meta_canonical":null}

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Meta Title	F&W's Best Beef Stroganoff Recipe
Meta Description	This easy beef Stroganoff recipe takes just 35 minutes to make: You'll brown slices of steak and quartered mushrooms, then braise them in stock before stirring in sour cream to make a rich sauce. Serve sprinkled with herbs over buttered egg noodles.
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Boilerpipe Text	Though this recipe is simple, it doesn't take shortcuts — no canned cream of mushroom here. The velvety sauce (made with stock, Worcestershire sauce, and sour cream) provides a savory, lightly tart complement to the steak and mushrooms. Maybe the best part: The dish comes together in just over half an hour. Beef Stroganoff is a nostalgic midcentury throwback, but it's also a comfort food staple — and for a reason. The meat and mushrooms are braised in a creamy, savory sauce with onions and herbs, then ladled over simple buttered egg noodles. Our recipe is for American-style Stroganoff, but the dish actually originated in Imperial Russia and was named for the Stroganoff (or "Stroganov") family of nobles. The version we know in the U.S. emerged around the 1950s and '60s: What had once been an aristocratic dish became an easy weeknight dinner with the help of convenience foods like canned soup. The best cut of beef for Stroganoff Part of the beauty of beef Stroganoff is how quickly it comes together. That means you'll want a cut that slices easily and doesn't require simmering all day to become tender. This recipe calls for hanger steak , known for its marbling and tenderness. Other beef Stroganoff recipes might use cuts like tenderloin, sirloin, flank steak, flap meat, or boneless rib eye. Notes from the Food & Wine Test Kitchen The most traditional Russian versions of beef Stroganoff are made with smetana, a product similar to sour cream ; if you have an Eastern European or Central Asian grocery near you, feel free to use smetana here for a slightly richer dish. Some versions of beef Stroganoff incorporate tomato paste or puree, but we omit that here. Be sure to flour the beef well before cooking it; the flour helps the meat brown and thickens the sauce.
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By [Rachel Soszynski](https://www.foodandwine.com/author/rachel-soszynski) [Rachel Soszynski](https://www.foodandwine.com/author/rachel-soszynski) Rachel Soszynski is a former culinary professional with over 15 years of experience in the food industry. She spent a decade working in content development and kitchen operations at Food & Wine and Food Network, focused on researching, testing, editing, and writing recipes for print, digital, and marketing. Her work has also appeared in Real Simple and Tasting Table. [Food & Wine's Editorial Guidelines](https://www.foodandwine.com/about-us-6373913#toc-editorial-policies) Published on September 25, 2025 Save Rate Share Close ![Beef Stroganoff](https://www.foodandwine.com/thmb/rQOStK0SBANXibrEhuToqP0DdkU=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/beef-stroganoff-FT-RECIPE0825-dfd85f9798a54310a0e14b60b8b10d70.jpg) ![Beef Stroganoff](https://www.foodandwine.com/thmb/rQOStK0SBANXibrEhuToqP0DdkU=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/beef-stroganoff-FT-RECIPE0825-dfd85f9798a54310a0e14b60b8b10d70.jpg) Credit: Food & Wine / Photo by Victor Protasio / Food Styling by Jennifer Wendorf / Prop Styling by Josh Hoggle Total Time: 35 mins Servings: 4 Jump to recipe - Though this recipe is simple, it doesn't take shortcuts — no canned cream of mushroom here. - The velvety sauce (made with stock, Worcestershire sauce, and sour cream) provides a savory, lightly tart complement to the steak and mushrooms. - Maybe the best part: The dish comes together in just over half an hour. Beef Stroganoff is a nostalgic midcentury throwback, but it's also a comfort food staple — and for a reason. The meat and [mushrooms](https://www.foodandwine.com/how-to-wash-mushrooms-8732538) are braised in a creamy, savory sauce with onions and herbs, then ladled over simple buttered egg noodles. Our recipe is for American-style Stroganoff, but the dish actually originated in Imperial Russia and was named for the Stroganoff (or "Stroganov") family of nobles. The version we know in the U.S. emerged around the 1950s and '60s: What had once been an aristocratic dish became an easy weeknight dinner with the help of convenience foods like canned soup. ## The best cut of beef for Stroganoff Part of the beauty of beef Stroganoff is how quickly it comes together. That means you'll want a cut that slices easily and doesn't require simmering all day to become tender. This recipe calls for [hanger steak](https://www.foodandwine.com/cooking-techniques/how-cook-hanger-steak), known for its marbling and tenderness. Other beef Stroganoff recipes might use cuts like tenderloin, sirloin, flank steak, flap meat, or boneless rib eye. ## Notes from the Food & Wine Test Kitchen - The most traditional Russian versions of beef Stroganoff are made with smetana, a product similar to [sour cream](https://www.foodandwine.com/sour-cream-substitute-7553711); if you have an Eastern European or Central Asian grocery near you, feel free to use smetana here for a slightly richer dish. - Some versions of beef Stroganoff incorporate tomato paste or puree, but we omit that here. - Be sure to flour the beef well before cooking it; the flour helps the meat brown and thickens the sauce. Keep Screen Awake ## Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 4 servings - 1/4 cup extra-virgin olive oil, divided - 10 ounces white mushrooms, stems discarded and caps quartered - Kosher salt - Freshly ground black pepper - 1 pound hanger steak, sliced across the grain 1-inch thick - 1/4 cup all-purpose flour - 1/3 cup dry red wine - 1 tablespoon unsalted butter - 1 small onion, thinly sliced - 1 small garlic clove, minced - 1 1/2 cups chicken stock or low-sodium broth - 1 tablespoon Worcestershire sauce - 1/2 cup sour cream - 1 teaspoon chopped thyme leaves - 1 tablespoon chopped flat-leaf parsley - Buttered fettuccine or egg noodles, for serving ## Directions 1. ![Beef Stroganoff]() ![Beef Stroganoff](https://www.foodandwine.com/thmb/-6NsotRXH9t49AuNaniVH92s_ZI=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/FAW-beef-stroganoff-ingredients-ec9bc32fcf48443fa5660339ffe68560.jpg) Diana Chistruga Gather the ingredients. 2. ![Beef Stroganoff]() ![Beef Stroganoff](https://www.foodandwine.com/thmb/4cOx3D3PiwEAIZonXHVWWSMR0cg=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/FAW-beef-stroganoff-01-59797a25b3f74a38be72223c334f82b8.jpg) Diana Chistruga In a large skillet, heat 2 tablespoons of the olive oil until shimmering. Add the mushrooms and cook over moderately high heat until softened, about 3 minutes. Season the mushrooms with salt and pepper and cook for 1 minute longer. Transfer the mushrooms to a bowl. 3. ![Beef Stroganoff]() ![Beef Stroganoff](https://www.foodandwine.com/thmb/0lmq65oAOAMLoqjof6zj3sYrKF4=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/FAW-beef-stroganoff-02-b37ad18b8f8547afb4a4cd14fc9131bd.jpg) Diana Chistruga Generously season the steak with salt and pepper. Toss the steak with the flour until evenly coated; gently tap off the excess. 4. ![Beef Stroganoff]() ![Beef Stroganoff](https://www.foodandwine.com/thmb/Fxf_uopVe6Me3DpAQPlrJPeCc8A=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/FAW-beef-stroganoff-03-eef9cde55b974eef9009e018a19c0b3a.jpg) Diana Chistruga Heat the remaining 2 tablespoons of olive oil in the skillet. Add the steak slices, without touching, and cook until richly browned, about 5 minutes. Transfer the steak to the bowl with the mushrooms. 5. ![Beef Stroganoff]() ![Beef Stroganoff](https://www.foodandwine.com/thmb/PmxryMKtIhPs5PAq1f-S5MSQCpg=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/FAW-beef-stroganoff-04-810b06c9ab634d43ad8ca8d152fd95a9.jpg) Diana Chistruga Add the wine to the skillet and stir to scrape up the browned bits from the bottom of the skillet. Add the wine to the mushrooms and steak. 6. ![Beef Stroganoff]() ![Beef Stroganoff](https://www.foodandwine.com/thmb/Dwsxt2jBWUYFeBb4ZgqQqdVWHMI=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/FAW-beef-stroganoff-05-c6d0a0286eb64a71856ab7190db394a7.jpg) Diana Chistruga In the same skillet, melt the butter until bubbling. Add the onion and cook until softened, about 3 minutes. Season with salt and pepper. Add the garlic and cook for 1 minute. 7. ![Beef Stroganoff]() ![Beef Stroganoff](https://www.foodandwine.com/thmb/a4fVZGq783h7jkeDwXKoKBrf7pw=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/FAW-beef-stroganoff-06-8a7bf835d01248dca47df8980ed28989.jpg) Diana Chistruga Return the contents of the bowl to the skillet. Stir in the stock and Worcestershire sauce and simmer over moderate heat until the pan juices thicken slightly, about 7 minutes. 8. ![Beef Stroganoff]() ![Beef Stroganoff](https://www.foodandwine.com/thmb/gmKWNmQ4NmZzZij7O7TX6RhtLjc=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/FAW-beef-stroganoff-08-80e722ef57874c84a3e0094386319187.jpg) Diana Chistruga Remove from the heat and stir in the sour cream, thyme, and parsley. Season the stroganoff with salt and pepper and serve over fettuccine or egg noodles. 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Readable Markdown	- Though this recipe is simple, it doesn't take shortcuts — no canned cream of mushroom here. - The velvety sauce (made with stock, Worcestershire sauce, and sour cream) provides a savory, lightly tart complement to the steak and mushrooms. - Maybe the best part: The dish comes together in just over half an hour. Beef Stroganoff is a nostalgic midcentury throwback, but it's also a comfort food staple — and for a reason. The meat and [mushrooms](https://www.foodandwine.com/how-to-wash-mushrooms-8732538) are braised in a creamy, savory sauce with onions and herbs, then ladled over simple buttered egg noodles. Our recipe is for American-style Stroganoff, but the dish actually originated in Imperial Russia and was named for the Stroganoff (or "Stroganov") family of nobles. The version we know in the U.S. emerged around the 1950s and '60s: What had once been an aristocratic dish became an easy weeknight dinner with the help of convenience foods like canned soup. ## The best cut of beef for Stroganoff Part of the beauty of beef Stroganoff is how quickly it comes together. That means you'll want a cut that slices easily and doesn't require simmering all day to become tender. This recipe calls for [hanger steak](https://www.foodandwine.com/cooking-techniques/how-cook-hanger-steak), known for its marbling and tenderness. Other beef Stroganoff recipes might use cuts like tenderloin, sirloin, flank steak, flap meat, or boneless rib eye. ## Notes from the Food & Wine Test Kitchen - The most traditional Russian versions of beef Stroganoff are made with smetana, a product similar to [sour cream](https://www.foodandwine.com/sour-cream-substitute-7553711); if you have an Eastern European or Central Asian grocery near you, feel free to use smetana here for a slightly richer dish. - Some versions of beef Stroganoff incorporate tomato paste or puree, but we omit that here. - Be sure to flour the beef well before cooking it; the flour helps the meat brown and thickens the sauce.
Shard	187 (laksa)
Root Hash	14720943955733791187
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