Traditional Beef Stroganoff
This beef builds beef chuck roast, button mushrooms and condensed beef broth into a fuss-free meal you can have ready in about 70 minutes. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (4)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Gluten Dairy Egg Mustard
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Trim the beef chuck of excess fat and cut it across the grain into thin strips about 1 cm wide, then season all over with salt and the ground black pepper.
- Melt 2 tablespoons of the butter in a large heavy skillet over medium-high heat and sear the beef in batches for 1 to 2 minutes per side until browned but not cooked through, then remove to a plate.
- Lower the heat to medium, add the remaining butter, and cook the sliced mushrooms and chopped green onions for about 5 minutes until softened and lightly golden.
- Sprinkle the flour over the vegetables and stir for 1 minute, then gradually pour in the condensed beef broth and stir in the prepared mustard, scraping up the browned bits from the bottom of the pan.
- Return the beef and any resting juices to the pan, bring to a gentle simmer, then cover and cook on low for 20 to 25 minutes until the meat is tender and cooked through, meanwhile boiling the egg noodles in salted water until just done.
- Reduce the heat to low and stir in the sour cream, warming through gently without letting the sauce boil so it does not curdle, then taste and adjust the seasoning.
- Serve the stroganoff spooned over the drained buttered egg noodles.
You'll use: Frying pan / skillet · Pan · Saucepan
Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
- Sour Cream
- plain Greek yogurt · crème fraîche
Tips & common questions
How long does Traditional Beef Stroganoff take to make?
About 70 minutes from start to finish — an estimate based on the 7 steps and 11 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (¾ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Traditional Beef Stroganoff is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Beef Stroganoff-01.jpg by Pittaya Sroilong, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.