Braised Beef Stroganoff

I’m sure you are familiar with the phrase “everything old is new again“. Whether it is clothing, hairstyles or even food, over time a true classic never disappears but waits in the background to be rediscovered. Case in point is Braised Beef Stroganoff. Said to have been named after a 19th century Imperial Russian dignitary, this classic dish was served at elegant dinner parties in the ’40’s, became a trendy favorite again in the ’50’s and ’60’s, and is now making a reappearance. Whether it is because of the popular retro series, Mad Men or Thomas Keller’s recipe in his ad hoc at home cookbook, I’m very happy that this classic has been rediscovered.

Braised Beef Stroganoff Served Over Buttered Noodles
Braised Beef Stroganoff Served Over Buttered Noodles

Beef Stroganoff is usually prepared with tender pieces beef in a flavorful mushroom and sour cream sauce served over buttered noodles. If you look through your oldest cookbooks, you will be surprised how recipes for Beef Stroganoff vary from book to book. From beef tenderloin to ground beef, with everything from cognac, sherry, or beef broth used to bring additional flavor, and cream to canned cream of mushroom soup used to prepare the sauce, there appears to be a version to suit everyone’s taste and pocketbook.

Braised Beef Stroganoff

Recipe serves 4, adjust accordingly

Preheat the oven to 325 degrees

  • 1 1/2 lb. boneless chuck short ribs, cubed into 1 inch pieces
  • flour for dusting the meat
  • salt and pepper to taste
  • 1 – 2 Tbsp. canola oil
  • 1 onion, chopped
  • 1 carrot, peeled and chopped
  • 1 garlic clove, peeled
  • 1 c. red wine
  • 2 c. beef broth
  • 2 c. water, more or less  (beef broth may be substituted)
  • a couple branches each of fresh thyme, rosemary, and parsley
  • 1 bay leaf
  • 1 lb. cremini or button mushrooms, cleaned and sliced
  • 3 Tbsp. butter
  • 2 Tbsp. canola oil
  • 2 tsp. Dijon mustard
  • 3/4 c. sour cream plus additional for garnish
  • salt and pepper to taste
  • chopped fresh parsley or dill, optional
  • paprika, optional
  • cooked buttered egg noodles or pappadelle

Season the meat with salt and pepper, dust with flour and shake off the excess. Heat oil in a Dutch oven and brown the meat in batches. Remove the meat to a plate and deglaze the pot with the wine and let reduce by half. Add the onion, carrot, garlic, herbs, broth, salt and pepper to the pot then return the meat and any accumulated juices. Add enough water, if necessary to cover the meat by at least one inch. Cover the pot with a lid and place in the the preheated oven. Check from time to time to make sure that the braising liquid is just at a simmer. Lower the heat, if necessary, so that it doesn’t boil. Cook until the meat is fork tender, approximately 2 1/2 to 3 hrs.     *The meat can also be braised on your stovetop at a low simmer or even prepared in a slow cooker.

When the meat is tender, remove from the oven. Place the meat in a container, strain the broth and pour over the meat. Refrigerate for one day. (This step can be eliminated but the flavors will improve if allow to sit overnight.) To continue the recipe, bring the meat and braising liquid to room temperature.

In a large sauté pan, heat the butter and oil. When hot, add the mushrooms and cook until golden brown, then remove to a plate. Add the braising liquid to the pan then add the mustard and sour cream and whisk until smooth. Return the mushrooms to the pan and let the sauce simmer until desired consistency.  Add the beef to the sauce, season with salt and pepper to taste and simmer until the meat is heated through. If the sauce becomes too thick, thin with a little cream. To serve, place noodles on a plate and top with the Beef Stroganoff. If desired, add a dollop of sour cream,  a pinch of paprika and garnish with chopped parsley or dill.


Retro food is making a comeback across American and I can see why Beef Stroganoff is one of the dishes that is popular again. This richly satisfying meal of tender beef coated in a creamy mushroom sauce and ladled over buttered noodles is delicious. All that is needed is a crisp green salad and a crusty piece of bread served with a glass of red wine. After enjoying my version of Beef Stroganoff, perhaps you will leave your table humming “Laura’s Theme” from the classic movie Doctor Zhivago.

Posted by

I travel the back roads of the world, sharing great food and interesting places and enjoyable pastimes.

247 thoughts on “Braised Beef Stroganoff

    1. Thank you Kay, I’m happy to know that you enjoyed the post. I know why Beef Stroganoff is such a classic, it has great flavor that everyone seems to love.

      1. I was down in the basement and pulled out a lot of the cookbooks I haven’t looked at in years. There are so many great recipes that we should all make again. You could start with the chicken tetrazzini that you have been thinking about. 🙂

  1. It makes me want to reach for it and taste it… This is something I could very well make for a dinner party. I like to spend time with my guests 😉

    1. Hi Mandy, I’m happy to know that you like my version of Beef Stroganoff…thank you. Now that your weather will be getting a little cooler, perhaps you will get a chance to make it.

  2. This looks like such a lot of fun! I don’t think i’ve actually ever had Beef Stroganoff…but you have piqued my interest! And I know a certain six-year-old carnivore with a serious pasta habit who would think that this is a very intriguing idea indeed!

    1. Oh my goodness Natalia, never had Beef Stroganoff. 😦 I think you and your little pasta loving carnivore should definitely try this dish, I’m sure you are both going to like it.

  3. I love this slow cooked version of beef stroganoff Karen. Chuck is my favorite cuts for slow braises. Thomas Keller’s Ad hoc is my favorite of his cookbooks too. Hope you will thaw out soon.

    1. Hi Penny, I know that a lot of people make the quick version using beef tenderloin but I agree with you about the slow cooked version. I think that there is so much extra flavor when prepared this way. Do you have a favorite Keller recipe? Thank you for your wish…it is supposed to get to 35 on Friday so maybe some of our snow will start melting. 🙂

  4. This certainly was a favourite at home, one of the North American delicacies served. We used thinly sliced stir-fry beef for our version and there always was a splash of Worcestershire sauce in it but we always served it over broad egg noodles. And not surprisingly it was one of my favourite beef dishes. Our next progressive dinner (in April) will be the Mad Men theme, I do hope the main course people make this. I’ve got dessert and I’m already working on something special!

    1. Hi Eva, Using thin strips of beef tenderloin cooked very quickly was how Stroganoff was served at many an elegant party. Mad Men’s last season starts in April and hopefully you will get your Stroganoff at the party.

      1. Sadly we got rid of our cable a couple of years ago because we weren’t getting that much out of TV. I do miss some of the shows such as Mad Men, and I’m hoping that some of the streaming sites will carry it as soon as it plays on TV. The Mad Men theme will be a fun one, I’ve already started experimenting on the dessert, an update on Baked Alaska!

      2. Here in Canada you still have to subscribe to a cable network, they haven’t figured out the legalities with smart phones yet!

  5. Great idea to use a less tender cut of beef in this recipe and braise it. Stroganoff is often made with the more expensive beef tenderloin. I also like that the dish is cooked in the oven.

    1. Hi Jovina, I know this dish was originally made with beef tenderloin but I think most of us like to cook with affordable cuts of meat unless it is a special occasion. Cooked slow in the oven, this meat has a lot of flavor…I’m glad you like the idea. 🙂

  6. Perfect recipe to combat this Polar Vortex…..It is back in Houston again…..had to cover up my tomato plants….My plants are getting to be decent sized and the cherry variety has a handful of blossoms! Pretty darned early in the season!

    I remember my mom back in the 50′ and early 60’s making beef stroganoff – with ground beef! great memories and thanks for sharing….I hope that you get to put some tomatoes out this year……

    1. Thank you Bishop you your nice compliment. You are right, there are a lot of recipes that use ground beef. I was thinking about you when I saw the national weather as I know that your garden is already planted, hope you don’t get any damage. I’m starting my tomato and basil seeds in a couple of days. Even though my potting shed is heated, it is not insulated so I’ll really have to baby my seedlings for awhile if it doesn’t start warming up soon.

  7. Karen – This is the best sounding Beef Stroganoff recipe I have seen – I can’t wait to try it! I also can’t believe the coincidence in our post themes this week. On Saturday I am posting another dish which Wikipedia said “went out of fashion in 1980.” I love that you brought back Stroganoff – it is a perfect winter’s meal! I hope you aren’t snowed in again today!

    1. I appreciate your kind words, David…thank you very much. It appears that there are those among us that will never let good food be forgotten. I’ll be interested to see what you share with us. Stroganoff makes for a comforting and delicious winter meal. Thank goodness the arctic front is keeping the snow just to our south. 🙂

  8. You’re so right – I haven’t had this dish in years and seeing it again makes me want to put it back on the menu. Perhaps a Mad Men dinner party is in order! I won’t even bother looking at the old cookbooks – your version looks perfect.

    1. Hi Lindy, I’m happy to know that you like my version of Beef Stroganoff. Mad Men’s final season starts in April so I think a dinner party would be terrific fun and I think this would be a good main course.

    1. Hi Mélanie, If we didn’t have a large ocean between us, I’d be happy to serve you some Stroganoff. Thank you for your nice compliment. 🙂

  9. Great recipe, Karen, love the fresh herbs in there. My friend always served her stroganoff over rice, like you, the egg noodles are a must for me. Wonderful comfort food, perfect for company. 🙂

    1. Thank you Judy, for your nice compliment…this is a good dish for company. I’m a real believer in using fresh herbs as they impart a lot flavor in a slow cooked dish like this. I like rice but with this case I think egg noodles are the way to go.

  10. I’m really glad to see this post Karen. Last year some friends had us over for dinner and served the best beef stroganoff I’ve ever tasted. I still think about it! I’m going to try your recipe, sounds fabulous.

    1. Hi Seana, I’m happy to know that you enjoyed the post…thank you. I hope that you will enjoy my version of beef stroganoff, it sounds like I have a lot to live up to. 🙂

  11. I made stroganoff recently, but was unhappy with my results…too much dill, I think. But yours looks perfect and I think the short ribs are the right call on the beef component. A wonderfully warming winter dish.

    1. Hi Betsy, I’m sorry that your Stroganoff didn’t turn out as you hoped. Dill can be overpowering, so that might have been it. I’m glad you like my recipe and I think the short ribs are a good choice for this dish if it is going to be braised.

  12. I love comfort foods..
    This sounds very good karen..I think letting the meat rest overnight is a great idea..So many braised and slow cooked meats etc are better then next day.

    1. Thank you Monique, This truly is classic comfort food at its best. I’m glad you agree with me about letting the meat rest overnight. The next day any accumulated fat can be removed, then all that is needed is making the sauce which makes it a good dish for company.

  13. This is a favorite in my family. My mom, aunts and grandma all made this on a regular basis. It’s such a good comforting dish and like you said, works in a variety of ways.

    1. Hi Kristy, I think this is a recipe that many families have enjoyed over the years. There are so many variations that it is hard not to find one you like.

    1. Hi Famished, I’m happy to know that I have tempted you to try making this dish. When it was originally made in the 19th century, it was prepared with mustard and bouillon and then finished with sour cream.

  14. I am looking at those generous chunks of beef and mushrooms. It is making me drool. I’m sure the wonderful aroma of this Stroganoff must be all over your kitchen when you were making it. One of my favorite dish. Have a good week Karen! 🙂

    1. Hi Ray, I’m happy to know that you like my version of the Stroganoff. You are right about the wonderful aromas when this dish is cooking. I appreciate your for your nice compliment. I hope you have a great week as well. 🙂

  15. I was looking at Thomas Keller’s recipe just the other day! I haven’t made this dish in years and years, and when properly done (and yours looks excellent), it’s wonderful. This was a huge dish in my youth (50s and 60s) but really fell out of favor sometime in the 70s or 80s — I think I went a good 20 years without seeing it on a restaurant menu, and without making it myself. Weird how food fads ebb and flow, isn’t it? Anyway, terrific job with this. I really need to make a point of making this again, and soon. Thanks.

    1. Thank you John, for your nice compliment. Keller is a wonderful chef, hopefully someday. I’ll get to eat at his restaurant when he is actually cooking. This dish seems to be the darling in many restaurants lately and I can certainly understand why.

  16. My mom made the ground beef and canned cream of mushroom variety of this when I was growing up (but she was also raising six kids!). I’ve since healthied it up and make my own “cream of” soup fresh, and sometimes uses cubed or sliced beef, but I’ve never used this slow braising method. I can see how it would add a tremendous amount of flavor. Thank you for this wonderful recipe!

    1. Hi Kathryn, I think a lot of mothers made that version and I applaud her for raising and cooking for a family with six children. I think you would like this slow braised version, I believe it intensifies the favors of the beef. I appreciate your lovely compliment, thank you!

      1. You are so welcome! I only have one child – who is very active by the way – but in no way takes as much time it took my mom to ferry around six kids who were all in sports at different times/dates. Sometimes I enjoy cooking an all-day dish, if even for the smells that permeate the house.

      2. I agree with you about the aromas that fill our homes with delicious aromas when a meal slowly cooks in our kitchen. 🙂

  17. Looks and sounds delicious Karen – I like the large slices of mushrooms. I’m a big fan of beef stroganoff but Bev is not so it rarely gets made around here – I’ll just enjoy yours.

    1. Hi Larry, I’m glad you like the recipe. Sorry to hear that Bev doesn’t care for it but I understand completely. There are some dishes that my husband loves that I don’t care for as well. Those are the dishes that my husband orders when we go to a restaurant. 🙂

    1. Hi Karen, I’m happy that I could provide you with a recipe that you can make if you feel like not making it with a mix. My lips are sealed, by the way. 🙂

    1. Hi Tin Man, Now I know why I haven’t heard from you for a while, you have been very busy cooking. Thank you for your nice compliment, it is very much appreciated. It was so nice hearing from you…I was a little worried as you haven’t been blogging. 🙂

    1. Hi Margherita, I’m happy that you like the recipe. Wouldn’t it be nice if you could take a bite right off the screen. 🙂

    1. Hi Flippen, I’m happy to know that you like my version of Beef Stroganoff. Goulash is one of my favorite dishes that I like to order for lunch when I see it on a menu when we travel to Germany and Austria. I’m glad to see it gaining popularity here again.

  18. That is so true about everything that is old being new again….eventually. In my mind Beef Stroganoff has always been in style, just not as popular as it once was. The melded flavors of
    your dish are just perfect and classic and I love that you posted this. Bon Appetit!

    1. Hi Teresa, Some of us love the classics and it doesn’t matter if they are trendy…all you have to do is look at my wardrobe to see where I’m coming from. 🙂 Thank you for your kind words, they are very much appreciated.

  19. I love stroganoof, thanks for the recipe, it reminded of how good it is and I haven’t had it for ages!

  20. Are you trying to tell me that beef stroganoff went out of style at some stage? : )
    Yours looks so delectable, Karen! Love it! It’s always been on my repertoire.

    1. Thank you Lizzy, for your nice compliment. It appears beef stroganoff went out of style for some but then for others of us, it will always be in our repertoire. I tend to be the same way with clothing…you really won’t see me in the latest fashions but traditional clothing instead. 🙂

    1. Thank you Ela, for your nice compliment. If you would like to prepare this dish, you might ask at a market what cut of meat they would suggest. Any meat that would work good in a stew would be good.

  21. Awesome, Karen! I haven’t thought about this in years, but really ought to round up the ingredients and make it soon…the last one we made was a ‘quick’ version that used tenderloin, and it just isn’t the same. Thanks for the nudge!

    1. Thank you Marie, I’m happy that you like my version of Beef Stroganoff. Using beef tenderloin makes for an elegant dish while mine probably has a more robust flavor that seems very comforting for our winter weather. Glad to know that I have given you the needed nudge.

  22. We haven’t made this in years! It’s such great comfort food, especially we’re experiencing a terrible winter this season. And, your S. looks fantastic, its actually making me hungry! So glad you stopped by our place and thank you for leaving a lovely comment. I looked around and see some recipes I would love to try, especially the pulled pork and cold slaw. We’ll be back again!

    1. Hi Liz and Anna, I’m happy that you stopped by for a visit and appreciate your lovely compliment. I’m happy to know that you enjoyed my blog and the recipes. This has indeed been a terrible winter and Beef Stroganoff is a comforting meal to enjoy on a cold evening. I look forward to your visits. 🙂

  23. One of my favorite dishes … and I serve it just like you with pasta. Easy to make and flavorful, there are so many versions on this dish. A very appetizing photo, Karen. A dish that has been become Swedish comfort dish.

    1. Hi Viveka, I think there are many of us that appreciate a comforting dish like Beef Stroganoff and it is nice to know that it is popular in Sweden. I’m happy to know that you like my version…thank you.

      1. Most places serves it with rice .. but I love it with pasta.
        Your dishes are always great on photo and in recipe.

      2. I would enjoy it with rice too. I appreciate that you enjoy both my photos and recipes…especially from a good chef like yourself.

      3. I’m not that keen on rice … steamed rice with an Asian meal, is okay – but otherwise … I live it out it. Use to flavor it with butter and Parmesan cheese … if I cook it.

  24. I’ve forgotten about beef stroganoff! It would be just perfect right now in this latest polar chill on the East Coast. Thank you for the reminder and the great recipe, Karen!

    1. Hi Daisy, Everyone that is going through this winter needs all the comforting meals that they can get. I think Beef Stroganoff is perfect, I’m glad you like my recipe…thank you.

  25. Looks completely delicious and I love the idea of scoffing something named after an Imperial Dignitary. I bet it would be great with buffalo too – I’ve only tried it recently but very tender meat that’s full of flavour.

    1. Thank you Andrea, for your lovely compliment. We have a buffalo farm not far from our summer cottage in Maine where I can get meat. If you make it with buffalo, I’d love to know how it turns out.

    1. Hi Donna, I’m happy to know that my post was timely. I believe everyone living through this winter is thinking of all the comfort food that they can get. I’m glad you like the recipe…thank you.

  26. Oh this makes me happy. 🙂 Beef Stroganoff is a lovely childhood memory, a dish I haven’t had in years. 🙂

    1. Hi Krista, I’m happy to know that my post has brought back lovely memories from your childhood. I hope you will get a chance to make this dish when your weather turns cool. Thank you for your nice comment. 🙂

  27. I recently made a beef stroganoff to celebrate the opening of the Olympics in Sochi. Your stroganoff looks beautiful and delicious Karen.

    1. Thank you Lidia, I’m happy you like my version of Beef Stroganoff as I did yours…it was a perfect recipe to celebrate the opening of the Olympics. 🙂

  28. Coming from NE Europe this is a dish cooked almost every week and has never gone ‘out of fashion’ amongst those I know. It is very interesting to read your recipe which I am certain tastes wonderful. However I cook it in the classical Russian way: long strips of the very very best beef, always flamed with cognac, mushrooms, onion, possibly a tad of the best consomme and then the sour cream . . . fast and furious: thus a very fresh taste ensues. Yes, on noodles usually for me too. And pure mushroom stroganoff I also find delightful!! To each their own – I am certain yours is lovely . . .

    1. Hi Eha, I did mentioned that beef tenderloin, cognac, and cream are ingredients that appear in some recipes and you are correct that it is cooked very quickly to keep the meat from being overcooked and tough. The classic version is perfect for a special occasion but beef tenderloin is $17.00 a pound at my market. I called my recipe Braised Beef Stroganoff and made it with boneless short ribs which cost $5.00 a pound. When cooked slowly, it becomes succulent and tender and gives the Stroganoff a deep rich flavor. I believe that cooking is preparing what we enjoy, so I agree…to each their own. 🙂

  29. Real classics like this beef stroganoff never go out of style. It is a timeless meal. You have inspired me to take another look….Love, love stroganoff but I have not made it in a long time.


    1. Hi Velva, I agree with you…there are recipes that we enjoy but sometimes we forget about making them. I’m happy to know that I have inspired you to think about this delicious dish again. Thank you!

  30. Looks awesome Karen! I’ve had this many times, I really love it and for some reason (because it is delicious Im sure) is very popular in venezuela where Im from. I made this once for my mom. She requested it hahah. It think it turned out ok. Your though looks beautiful!

    1. I appreciate your nice compliment, Paul. It is nice to know that this was a popular dish in Venezuela as well. I bet your mother loved with you prepared for her. 🙂

  31. This dish is one of my favourites. I love it. I’m glad it’s making a comeback. Yes, there are a lot of versions. I love your version as there’s not too much cream xx

    1. Hi Charlie, I’m happy that you like this dish as much as I do. There are lots of variations on this recipe so I think we can all find one we enjoy. I’m glad you like my version, thank you.

  32. Wow…you have so many comments. I have the feeling we all love our stroganoff! My daughter’s in laws cook together (as in husband and wife, and I think that’s so cute). Anyway, Emily would come to me and say, “They make the best spaghetti.” Or, “They make the best fried chicken.” Apparently they work on perfecting their recipes and then there is no other way to make them. I’m a tweaker. So, I’m going to try this recipe and see if I can break someone’s record!!


    1. Hi Jane, You know, I am blessed to have to many wonderful followers like yourself that stop by for a visit and leave a comment. I think it is one of the nicest things about blogging…you end up knowing people from all over the world. Thank you for having confidence in my recipe. I hope that you and your family will enjoy it. 🙂

    1. Hi Nazneen, I’m glad that this is a meal that your family enjoys and that the post reminded you that you haven’t prepared it in a while. Thank you for your nice compliment.

    1. Hi Ladyfi, I think of you and a few of my other vegetarians when I post my recipes…wondering how you would adapt a recipe like this. I’m sure what you make is very good. Thank you as always for taking the time to comment even when you might not prepare one of my recipes as posted.

    1. Thank you Southern, for your nice compliment. It really is a great meal for this time of the year…especially with the bitter cold we have all been experiencing.

  33. I remember my mother making this wonderful dish when I was a child. It was a family favorite. Thanks for reminding me of it, Karen. I think I will treat my family to this the next time we all get together. I know they will enjoy it too.

    1. Thank you Jessica, I’m happy to know that you like my version of Beef Stroganoff and that it brought back nice memories of previous meals.

  34. So that ‘everything old is new again’ mean that I’m new again? I’m so not up on things because I never even realized that beef Stroganoff was out! This is one of the best dishes for the winter but my husband and I argue over which cut of beef to use in it. I like the taste of the cheaper cuts but he prefers the tenderloin. Since he does the shopping we usually end up with the tenderloin. Yours looks like a masterpiece & I love that plop of sour cream in the middle. I usually mix some in at the end of cooking but yours is much prettier.

    1. I love your comments because of your sense of humor…your enjoyment of life always comes through. I do think all of us that remember this dish should be declared “new again”. 🙂 The tenderloin makes for a very elegant meal, the cuts that have to be cooked low and slow are more rustic but do have a intense beef flavor that I love. I think either way, it is a delicious dish. I mix most of the sour cream in when making the sauce but same a little to top for presentation with a pinch of paprika. I thank you for your lovely compliment as always.

      1. thank you Karen…frankly I do love & appreciate life, maybe because I came too close to not being here.
        As always you know just how to do a beautiful presentation – only you could make a plop of sour cream look glamorous.

    1. Hi Chunklet, This is a dish that probably is way better than it looks…brown meals are hard to photograph. Thank you for your nice compliment.

    1. Thank you for your nice compliment, Anne. I’m glad that you like the recipe and I hope you will enjoy the meal when you prepare it.

    1. Hi Shashi, Isn’t it funny how things like this happen…it is a real coincidence. I appreciate your lovely compliment…especially since you are not a big meat eater. Thank you so much. 🙂

  35. How timely your post. I was amazed to find a number of Led Zeppelin CDs in the glove compartment of my eldest daughter’s car. I used the phrase above when telling her I used to own them all on vinyl.
    Lovely Stroganoff BTW.

    1. Hi Conor, I’m laughing because you are not the only one who has experienced this “what’s old, is new again”. 🙂 Thank you for your compliment, I’m glad you like my version of Stroganoff.

  36. Old-fashioned dishes always keep on coming back into fashion and no wonder, if they are delicious. Your beef Stroganoff looks fantastic.

    1. Hi Sissi, I agree with you. A delicious dish will always be prepared by home cooks even if it isn’t on restaurant menus. All of the sudden, it is discovered again by a new generation and you see it everywhere. I glad you like my version of Beef Stroganoff…thank you for your compliment.

    1. Hi Kelli, I think the reason this dish is so popular is that it does reminds us all of the meals we enjoyed when we were young besides it being delicious. Thank you for your nice compliment and I hope you will enjoy my version of Beef Stroganoff.

  37. You remind me that I haven’t made beef stroganoff in ages and it was one of our favorite dishes. If it means my old self will renew I’m not putting off making it again….soon!

    1. Hi Linda, I’m happy to know that I have reminded you about how good Beef Stroganoff is and that you should definitely make it again. Now about the renewal to your old self…let me know if it works. 🙂

  38. Such a fabulous classic, Karen!! Definitely one of my favorite comfort foods. Love the quote you said in the beginning of the post with old things being new again…brilliant. Need to make this soon! Love the red wine addition! Thanks so much 😉

    1. Hi Kelly, Beef Stroganoff is indeed a classic and I agree with you about it being a wonderful comfort dish. Thank you for your nice compliment, I’m glad that you enjoyed my post and the recipe. I thought the quote fit this meal perfectly…I’m glad you liked it. 🙂

  39. Oh my gosh, what a wonderful idea Karen!! It’s been so long since I’ve eaten beef stroganoff but I used to love it when I was younger. So deliciously buttery and meaty. Your version sounds great, I’ve never made one with slow-cooked beef but I can imagine how much richer it would taste. I will defintiely try this… yeppers, I agree, retro is back! xx

    1. Hi Laura, It seems there are a lot of my readers who enjoyed this dish when younger but have not had it in a long time. I’m happy that I have reminded you about how good it is and that you are happy retro is back. 🙂 I do think this slow cooked version creates a wonderful flavor. Thank you for your nice compliment.

    1. Hi Pamela, I’m happy to know that you like Beef Stroganoff as much as I do and that it is on of your “cheer me up” meals. I appreciate your nice comment.

    1. Hi Sandra, I was surprised to see this dish on so many restaurant menus…especially the trendy ones. I hope you enjoy my version Beef Stroganoff and appreciate your nice compliment. 🙂

  40. Beef stroganoff is one of my favorite dishes and my recipe probably does come from the 60s and I’ve been making it ever since. My recipe is with fillet steak and when I make it I always eat too much. Your version sounds wonderful and I think it’s time I made this again.

    1. I appreciate your nice compliment, Maureen. The classic version made with been tenderloin is indeed a special treat and I know why it is one of your favorite meals. I hope you get a chance to make it again when the weather is cool. 🙂

  41. Karen, what a wonderful, traditional recipe – perfectly delicious any time of year but particularly fabulous when the weather ist still wintry outside! We love those egg noodles to mop up all the wonderful sauce!
    Thanks for posting yet another fabulous recipe!

    1. I appreciate your nice kind words, Andrea…I’m happy to know you like my recipe. This is truly a good meal to prepare when the weather is cold. I’m glad you agree about the egg noodles, I think they are a perfect way of enjoying the delicious sauce.

    1. Hi Katerina, I’m happy to know that you enjoy Stroganoff as much as I do and that you like my version. Thank you for your nice compliment.

    1. Hi Stacey, We had snow again today so winter is not retreating anytime soon. I’m glad you like my Stroganoff recipe…thank you.

  42. Hi Karen!
    I’ve spent a wonderful couple of hours going over your posts that I’ve missed through the winter. Wow, wow, wow. I must say–Winter White is my favorite. The photos are so beautiful and capture perfectly what I love most about the season (though really, in March it MUST start fading, please!)
    I’ve always loved Beef Stroganoff and your recipe is similar to mine. I’m so very very glad you don’t use cream soup. Blech! I’d rather not eat something made with that mess-LOL!

    Anyways, Happy Spring! Looking forward to your posts once again.
    : )

    1. Hi Sue, Welcome back from your winter break…I hope it revitalized you. I’m looking forward to seeing what happens in your gardens this year…hopefully we will start to get some warmer weather soon. I’m happy to know that you enjoy Beef Stroganoff as much as I do. Thank you for taking the time to visit…I always appreciate your comments.

  43. I haven’t made Beef Stroganoff in FORever, Karen. A classic indeed and oh so comforting too. I love the amount of wine in this recipe. I’ve seen Beef Stroganoff recipes with some unusual ingredients in cookbooks of yore but this recipe is just right! Thank you so much for sharing, Karen…

    1. Hi Louise, It appears that you are not alone in not having had Beef Stroganoff in a long time. I’m happy to know that you like my version of this classic dish…thank you for your nice compliment.

  44. I remember beef stroganoff being one of the very first things I tried making when I started cooking on my own. It is a delicious comfort food and I’m glad it’s coming back. This sounds like a wonderful recipe for it!

    1. Hi Susan, With this being such a classic recipe, I think it might have been one of the first things most of us learned to cook. I’m happy to know that you like my version of this dish…thank you.

  45. I love this classical beef Stroganoff recipe, but Hey, I love my classic’s anyway,..your dish looks stunning & fab even,…Yum Yum,yummmm..😊

    1. Hi Sophie, I’m with you on the classics…they didn’t get that title without a reason. Thank you so much for your lovely compliment, I really do appreciate it. 🙂

    1. Hi Christina, I do have to agree with you about Beef Stroganoff being comfort food. It was perfect for our winter weather that will never quit. 🙂

  46. Amazing how fashion affects food as well. I remember my mother cooking this often when I was a kid, but so true: I have not had this for year. But it really is such a fabulous dish. Thank you for reminding me!

    1. Hi Afra, I don’t know why food that tastes so good stops getting prepared. I love having Stroganoff at least once during the cool months of the year. I appreciate your compliment and am happy that I could remind you about the meal.

  47. We used to make often beef stroganoff when living in Brazil, somehow got lost…thank you for reminding me of this dish…yours look fabulous with beef ribs…
    Hope you are enjoying your week Karen 😀

    1. Hi Juliana, A dish that started out in Russia seems to have spread all over the world. I’m glad that you like my version with the boneless short ribs…I think they are very flavorful in this dish. Have a great weekend.

  48. There’s nothing better than really well made food. And your recipe is restaurant worthy. Actually, it’s probably better as they wouldn’t be able to replicate this in 20 minutes!

    1. Thank you for your kind words, Johnny. They are very much appreciated especially coming from someone who knows good food. 🙂

    1. Hi Lea Ann, I happy to know that you enjoy Beef Stroganoff as much as I do. I hope you won’t have to wait too long before you get a chance to prepare it.

  49. This looks so delicious. I do so enjoy beef stroganoff, such a wonderful classic. My grandma always served it over homemade noodles, too bad I never mastered that skill.

    1. Thank you Gretchen, for your nice compliment. I bet your grandmother’s Stroganoff with homemade noodles was absolutely delicious.

  50. Around the Olympic time, I saw many bloggers posting beef stroganoff and other Russian foods. But I must say, none as delectable with all these fabulous ingredients! Gorgeous photo! 😀

    1. Thank you for your lovely compliment, Fae. I appreciate your kind words and am happy to know that you like my recipe and photo.

    1. Hi Sylvia, Sirloin steak would make for a delicious Stroganoff. I do have to agree with you about the chuck short ribs adding an incredible depth of flavor to this dish. I hope you get a chance to try my version and will enjoy it. Thank you for your nice comment.

  51. I’ve always loved beef stroganoff but this version just takes it over the top Karen, it looks amazing!

  52. It’s been a little while since I’ve had stroganoff, but it is always a comforting favorite. That’s the thing about retro flavors – they go well together for a reason and for a while!:)

  53. How pretty! My attempts, while tasty, usually look more like the dog’s dinner. Guess I’ll keep on trying – maybe more noodles and beef, and less sauce? Mmmmmm…

    1. Hi Rachel, Thank you for your nice compliment…I’m glad you like the looks of my Stroganoff. No matter what your dish looked like, I know it must have been good. Perhaps make as much sauce but save some of it to serve at the table. 🙂

    1. Hi Daniela, I’m glad to know that you like my recipe for Beef Stroganoff. The fresh herbs definitely contribute to a wonderful aroma and great taste as well.

    1. Hi Jessica, I’m glad that you enjoy this post and my St. Patrick’s Day post and recipes as well. Thank you for your nice compliment.

    1. Hi Erin, Thank you for stopping by for a visit and your nice comment. I’m happy that my post reminded you about how good Stroganoff is. 🙂

  54. Fabulous, Karen. I love beef stroganoff, and I especially love the stroganoff sauce, which I have spooned over a grilled burger, simmered with meatballs, and made a vegetarian stew with mushrooms. It is a worthwhile old school dish that I am glad has made a comeback.

    1. Hi Sarah, Isn’t is funny how certain foods slip out of our cooking repertoire. I hope you give it a try again. Thank you for your nice compliment.

    1. Hi Christin, I’m glad to know that you like my version of Beef Stroganoff, thank you. The short ribs really give it a lot of flavor.

  55. Growing up, we ate a harried single mom’s version of stroganoff with ground beef and brown gravy. As I got more interested in cooking, I’d start dressing it up with mushrooms, onions, & spices. To this day stroganoff is one of my favorite dishes, but I don’t think I’ve ever used a recipe. Good to see, though, that I’m not the only one enjoying throwback meals 🙂

    1. Hi Emilie, It is very nice to hear from you…I hope all is well. 🙂 I think your mom’s version is what so many of us would have had growing up. It appears that this is a dish that may never have gone out of style with a lot of us.

  56. I haven’t made Beef Stroganoff in such a long time, but I crave it from time to time and yours sounds just like the one I love. It was one of the first fancy dishes I tried when I was learning to cook. The page in that cookbook is stained, which means I made it often. I must try yours as I am again craving it.

  57. Beef Stroganoff was a cornerstone dish on my mother’s entertainment menus, and one she gave me when I left home, so I’m glad to see it’s making a comeback! Never heard of it sitting for a day, but it’s a terrific idea if you’re entertaining – or, like me, cooking for 1 🙂

    1. Hi Meredith, I’m glad to know that you have fond memories of Beef Stroganoff. You certainly don’t have to prepare this dish a day ahead of time but it is one of those dishes that seem to get better. 🙂

  58. Everything old IS new again! I love retro dishes and this looks yummy!
    (However no time to cook for a while longer as I have a major thesis deadline in the next 2 weeks and shouldn’t even be reading blogs now but couldn’t resist a little “catch up” reading!!)

    1. Thank you Carol, for your nice compliment. I’m happy that you like the Stroganoff recipe. I appreciate you taking time out of your busy schedule to do some catching up with some of my posts. 😀

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s