Beef Stroganoff

by Renee on January 14, 2014

Beef Stroganoff | Magnolia Days

Blame it on the Polar Vortex. A brutal cold swept across the nation and left many with an abundance of snow, ice, and power outages. For the most part, Georgia was spared from frozen precipitation. It still caused schools, businesses, and some government offices to close. It was also the day a switch in my home’s HVAC system decided not to work. Brrr! It was cold. Comfort was needed and it came in the form of a rich, decadent batch of beef stroganoff.

The joys of a hearty, old-fashioned beef dish. The recipe was a long time coming. Stroganoff has been my nemesis for years. I’ve always enjoyed it however making it was a series of constant failures. The mission was to make it without using canned soup. I wanted real, made from scratch, goodness. Sounds easy, right? Not so much, at least not for me. The consistency was the problem. The batches never came out as thick and creamy as I wanted. The solution was so simple; cornstarch. A tiny bit added at the end made it just right.

Beef Stroganoff | Magnolia Days

How is this beef stroganoff? It has a tang from sour cream, earthiness from mushrooms, richness from beef stock, and is married together with red wine. Did I mention it was decadent? I’m sure I did. Two cups of sour cream (the full-fat kind) makes it stick-to-your-ribs, over the top creamy, and a total splurge. Serve it over buttered egg noodles and you have true comfort food.

Did the Polar Vortex cause you to have any cravings? It was strange how those very cold days made me want beef dishes. I also made my Dad’s Beef Stew and heated up leftovers of Short Ribs. What’s next? Stay tuned to find out.

Beef Stroganoff

45 minutes

Makes 4 to 6 servings

Beef Stroganoff

  • 12 ounces round steak cut in thin strips
  • 2 to 4 tablespoons olive oil
  • 8 ounces sliced mushrooms
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 4 tablespoons all-purpose flour
  • 1/2 cup dry red wine
  • 3 cups beef stock
  • 1 tablespoon Worchestershire sauce
  • 2 cups sour cream at room temperature
  • 1 tablespoon corn starch (if needed)
  • 2 tablespoons cold water (if needed)
  • Salt and pepper
  • Cooked egg noodles for serving

Sprinkle steak strips with pepper.

Heat two tablespoons olive oil in a large, heavy skillet over medium heat.

Add mushrooms to the skillet and cook until tender, stirring occasionally. Use a slotted spoon to transfer cooked mushrooms to a bowl.

Add onion to the skillet and cook until soft and translucent, stirring occasionally.

Add garlic to skillet and cook for 1 minute or until fragrant. Transfer cooked onions and garlic to the bowl with the mushrooms.

Increase the heat for the skillet to medium-high.

Working in batches, add steak strips to the skillet (do not crowd the pan or meat will boil instead of browning).

Brown meat quickly on all sides and transfer to the bowl.

Add flour to skillet and cook for 1 to 2 minutes, whisking constantly. Flour should soak up pan juices and become moist. If too dry, add a small amount of olive oil.

Continue to whisk while gradually pouring in beef stock, red wine, and Worchestershire sauce.

Cook over medium-high heat until slightly thickened, stirring or whisking frequently, about 5 minutes.

Reduce heat to low. Stir in mushrooms, onion, and meat. Cook for 15 minutes.

Stir in sour cream and cook until heated through.

If the consistency is too thin, stir together the cornstarch and water. Add a small amount to the skillet, whisking in while adding, until it reaches desired consistency.

Adjust seasoning to taste with salt and pepper. Serve over egg noodles.

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{ 14 comments… read them below or add one }

Sarah Toasty January 14, 2014 at 3:05 am

that looks so cozy! didn’t know georgia had schools close, DC normally closes at the suggestion of snow and everything was open, boo


Renee January 15, 2014 at 12:35 pm

I think some of the Georgia schools closed because a lot of kids may not have heavy enough coats and didn’t want to take the risk of having those kids stand out waiting on the bus. I don’t know that for sure. It’s my best guess.


Paula @ Vintage Kitchen Notes January 14, 2014 at 6:27 am

This dish and goulash are among my first tries in the kitchen as a teenager. They’re still some of my favorite stews! It came out so well Renee! And nothing like a bowl of hot meat stew to warm up.


Renee January 15, 2014 at 12:33 pm

Thanks Paula and now you have me craving goulash. I think I need to make and post about it soon.


Velva January 14, 2014 at 8:22 pm

It has been a long time since I have made or enjoyed a good beef stroganoff. Your post inspired me! Love it.



Renee January 15, 2014 at 12:30 pm

Thank you Velva and I hope you make and enjoy a stroganoff soon.


Kayle (The Cooking Actress) January 14, 2014 at 8:31 pm

It was sooo cold! Thank goodness for big dishes of comfort food like this!


Renee January 15, 2014 at 12:29 pm

Yes! And oh how comfort food warms you from the inside out.


Anita at Hungry Couple January 15, 2014 at 11:00 pm

I make stroganoff sometimes. It’s never been my favorite but it’s still good and Brian LOVES it. I’ve never used canned soup, though. I just thicken it with flour.


Renee January 16, 2014 at 7:47 pm

I tried using more flour to thicken it and it never worked as well as a touch of cornstarch.


Lori @ Foxes Love Lemons January 16, 2014 at 6:00 pm

“Stroganoff has been my nemesis for years.”

My friend Laurie feels the same way, for an entirely different reason. Funny story. Laurie and I rode our bikes to dinner at this little diner in town. She got the stroganoff, which is one of the house specialities, and AMAZING. So creamy and decadent. Laurie had leftovers, so she asked for a to-go box. All they had are those little styrofoam clam shell ones. She went for it, packaged up the stroganoff, and then put it in this bag she had brought with her on her bike. I KNEW it was a terrible idea, but she was determined to take that stroganoff home.

Sure enough, 15 minutes later, there was a terrible tragedy involving that flimsy to-go box, stroganoff, and Laurie’s cute bag.

We still refer to it as The Stroganoff Incident of 2011.


Renee January 16, 2014 at 7:41 pm

Oh that so funny Lori! Looks like stroganoff can be a nemesis to different people for different reasons.


Nancy @ gottagetbaked January 20, 2014 at 6:36 pm

I’ve never had beef stroganoff before (shocking, I know! What kind of life am I living here?!) but seeing your photos is making me crave it. This looks delicious, Renee!


Renee January 25, 2014 at 12:41 pm

I can’t believe you haven’t had beef stroganoff. You have to remedy that very soon.


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