Traditional Beef Stroganoff features beef cubes slowly cooked in a rich gravy spiked with brandy and wine, and given a healthy dose of sour cream. Served over buttered noodles it’s the ultimate comfort food dish.

Growing up beef stroganoff was always one of my favorite meals – Granted it was Hamburger Helper and it probably took a total of 20 minutes to cook up, I had very undiscriminating tastes at that age. I’m cooking up a more “adult” version today – Slow cooked and spiked with brandy, it develops itself into a rich dish with a creamy sour cream based gravy that is just… so… good! I like to serve it the traditional way, over buttered egg noodles, with an extra helping of sour cream and a sprinkling of chives.

How Do You Make Traditional Beef Stroganoff?

The meat is coated in a flour-spice mixture consisting of garlic powder, nutmeg and salt and pepper. I love to incorporate nutmeg into rich meat dishes because I feel like it adds an extra layer of depth to the dish. It’s that something that you can’t really pick out, but it adds just that little something. Once coated, the meat is browned, adding even further to that great rich flavor. Don’t crowd your pan during this step. Doing so causes your meat to steam rather that brown. We’re looking for that browned bit goodness here.

After browning the meat, it’s tossed together with some sauteed onions, doused with brandy and wine (this makes me smile) and given a beef broth bath. Let it simmer away for an hour an half until the meat is just about tender. At this point, we’ll add some sauteed mushrooms to the mix and let them join the party for 30 minutes, just to get those flavors really meshing together. Taste for seasoning and add additional salt, pepper, nutmeg and you’re ready to serve.

What Cut of Beef Do You Use for Stroganoff?

For this Traditional Beef Stroganoff recipe I’m using a chuck roast. This cut of beef, when cooked low and slow, ends up being super tender and flavorful.

How Do You Make Beef Stroganoff Tender?

A low, slow cook time makes this beef stroganoff extra tender. I simmer this stroganoff for 1 1/2 hours on low heat.

What is Beef Stroganoff Traditionally Served With?

I serve this Traditional Beef Stroganoff with buttered egg noodles. You could also serve it with rice pilaf, mashed potatoes or crispy roasted potatoes.

What are Good Side Dishes for Beef Stroganoff?

Try serving this rich beef stroganoff with a light, crispy side dish that has a bit of acidity to it. Here are some great options:

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Traditional Beef Stroganoff Spiked Beef Stroganoff - Beef cubes cooked slowly in a rich gravy spiked with brandy and wine, and given a healthy dose of sour cream served over buttered noodles 4.15 from 27 votes Print Pin Prep Time: 20 minutes Cook Time: 2 hours Total Time: 2 hours 20 minutes Servings: 8 servings Created by Platings and Pairings 1x 2x 3x Ingredients 2 pounds chuck roast (cubed) 2 pounds chuck roast (cubed)

1/3 cup plus 3 tablespoons flour 1/3 cup plus 3 tablespoons flour

1/4 teaspoon garlic powder 1/4 teaspoon garlic powder

1/4 teaspoon nutmeg 1/4 teaspoon nutmeg

2 Tablespoons extra virgin olive oil 2 Tablespoons extra virgin olive oil

1 large yellow onion (sliced) 1 large yellow onion (sliced)

1/4 cup brandy 1/4 cup brandy

1/4 cup red wine 1/4 cup red wine

3 cups low-sodium beef broth 3 cups low-sodium beef broth

1 Tablespoon butter 1 Tablespoon butter

8 ounces cremini mushrooms (sliced) 8 ounces cremini mushrooms (sliced)

3/4 cup sour cream 3/4 cup sour cream

1 pound cooked (buttered and seasoned egg noodles) 1 pound cooked (buttered and seasoned egg noodles)

3 Tablespoons chopped fresh chives 3 Tablespoons chopped fresh chives

Salt and pepper Salt and pepper Instructions In a large bowl, combine 1/3 cup flour, garlic powder, nutmeg, 2 teaspoons salt and 1/4 teaspoon black pepper. Pat the beef dry with paper towels and add to the flour mixture in the bowl; toss to coat.

In a Dutch oven, heat the oil over medium-high heat. Working in batches (don't crowd the pan), add the beef and cook until browned on all sides. Transfer to a plate.

Reduce the heat to medium and add the onion. Cook, stirring often, until softened, about 4 minutes. Add the brandy and wine and cook, scraping the pan with a spoon, about 1 minute. Return the meat to the pot and add the beef broth. Bring to a boil, reduce heat to low, cover and simmer until the beef is tender, about 1 1/2 hours.

Transfer one cup of broth to a small bowl; add the remaining 3 tbsp. flour and whisk until smooth. Add the flour mixture to the pot. Season to taste.

In a large skillet, melt the butter over medium heat. Add the mushrooms and cook, stirring often, until golden brown, 5-7 minutes. Add the mushrooms to the meat mixture. Simmer 30 minutes longer.

Stir in the sour cream and season to taste with salt and pepper.

Serve stroganoff over buttered noodles. Garnish with additional sour cream, plus chopped chives. Did you make this recipe? Mention @platingsandpairings or tag #platingsandpairings Nutrition Calories: 408 kcal | Carbohydrates: 8 g | Protein: 34 g | Fat: 24 g | Saturated Fat: 10 g | Cholesterol: 119 mg | Sodium: 1053 mg | Potassium: 909 mg | Sugar: 1 g | Vitamin A: 195 IU | Vitamin C: 1.2 mg | Calcium: 57 mg | Iron: 3.7 mg

Have an Instant Pot? Try this Instant Pot Beef Stroganoff too!

This recipe was originally published in May 2015. It was updated in January 2019 to revise the photographs and content. The recipe remains the same.

Wine Pairings with Traditional Beef Stroganoff: