Classic Beef Stroganoff

On the menu tonight – Beef Stroganoff!

I love beef stroganoff. I love the fall apart goodness of the beef and the buttery noodles along with the creaminess from the sour cream and cream cheese. DELICIOUS!

This is one of those dishes that has been around forever and made a thousand ways. When I made this, I wanted to make the version I remember as a kid. I think I came pretty close. The next time you want Beef Stroganoff, I hope you will try my version.

Beef Stroganoff

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By Patrick Dulmage Serves: 6-8
Prep Time: 15 minutes Cooking Time: 3 hours 15 minutes Total Time: 3 hours 30 minutes

Beef Stroganoff


  • 2 lbs beef, 2" cubes (chuck roast or whatever cut you would use for stew)
  • 1 stick of butter, divided
  • 1 Tbsp canola oil
  • 1-2 bay leaves
  • 1 medium Vidalia onion, sliced
  • 2 cups cremini mushrooms, sliced
  • 2 cups beef broth
  • 2-3 cloves garlic, minced
  • 2 Tbsp soy sauce
  • 1 Tbsp dry thyme
  • 2 Tbsp grainy or honey mustard
  • 16 oz extra-wide egg noodles
  • 1 cup sour cream
  • 4 oz cream cheese, cubed
  • Kosher salt, to taste
  • Pepper, to taste
  • 1/2 cup parsley, chopped



Pre-heat a large Dutch oven over medium-high heat


Add the canola oil and 2 tablespoons of butter


Cook the meat in batches to get each side browned (you want a nice little crust on each piece)


Set aside the cooked meat


Once all the meat is cooked, add the sliced onions and mushrooms


Cook for about 8 minutes until the onions are translucent


Add the meat, beef stock, soy sauce, mustard, thyme, garlic (I intentionally put the garlic in later to ensure it doesn't burn), and the bay leaf


Bring to a simmer and let it cook for 3 hours


Bring a large pot of water to a boil


Heavily salt the water and add the noodles


Once the noodles are cooked, drain and add back to the pot with the rest of the butter


Mix the butter into the noodles


Add the sour cream, cream cheese, and half the chopped parsley to the meat and stir to incorporate


Season with salt and pepper to taste


For serving, put a bed of noodles on a plate, then ladle on the stroganoff mixture on top of the noodles


Sprinkle with a little more chopped parsley and serve

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