I should warn you. This is the best beef stroganoff with sour cream you will ever eat. Tender chunks of beef, creamy seasoned sour cream sauce and egg noodles. And if you make this stroganoff, you will want it for dinner every night!
Cozy bowls of food in the fall are undoubtably one of the best things about the season changing. Like this zuppa toscana soup, lasagna tortellini soup and creamy gnocchi chicken soup.
This recipe was first published 09/04/2018.
I'm totally guilty of making this stroganoff all the time. It's become one of those instinctual recipes that I've made so many times I just know the measurements by heart.
Big hearty egg noodles, tender seasoned stew meat, and super creamy flavorful sour cream sauce.
As soon as fall comes around, it's beef stroganoff time!
Beef stroganoff is just one of those fall dinners that you can't go wrong with. It's so hearty and comforting. Like this spaghetti bolognese.
Making beef stroganoff without mushrooms is how I like to prepare it, because mushroom have a lot of moisture I don't like messing around with all the extra water they produce in the pan.
You want all your browned bits from searing the meat to go toward the beef broth base for your sauce. You don't want those bits of flavor to get lost in mushroom water.
My kids love this one and can you blame them? Look at all that creamy sour cream sauce, it so just so luscious.
I feel myself getting happier with each bite of this stroganoff. It's the same with this lasagna tortellini soup, the coziest, ever. And this chicken gnocchi soup.
My mom used to make stroganoff for us when my brother and I were kids and we still lived in Alaska.
And while some of her food was kind of out there (buckwheat pancakes) her beef stroganoff recipe was always really good.
When I asked her about it, she didn't remember how she made it back in the day, so we bounced ideas back and forth and came up with this recipe.
What Makes this The Best Beef Stroganoff recipe?
I truly think this is the best beef stroganoff, foremost because it is easy. It has simple ingredients and easy to follow instructions.
What makes this the best in flavor? The extra creamy sour cream sauce. You really want to make sure that you season the meat really well with salt and pepper and sear it to so you get crispy bits on the pan.
All those bits of stuck on stuff makes it so flavorful. If it's not super flavorful, something went wrong.
The better than bouillon beef base that I use for this recipe has way more flavor than beef broth or beef cubes, it's much more concentrated, has more flavor and just makes everything better!
Since this recipe has started to pick up interest I thought I should mention just how important that step is.
If we had it in Palmer Alaska I'm sure anyone can find it! I've even had luck at Costco getting it.
This easy stroganoff is about 100x more amazing than I could have hoped for. It challenges that childhood memory of the best beef stroganoff.
I dare say it, it wins. I like to think of it as a new and improved version. My mom actually said this is the best beef stroganoff she has ever tasted.
What Is The Best Beef For Stroganoff?
This homemade recipe calls for beef stew meat.
Here's a fun fact and honestly I didn't put two and two together for years until I read it somewhere and when you hear it, you'll think "oh of course".
You can buy a chuck roast and cut it up into cubes and there's your beef stew meat. That's all beef stew meat is, just precut for you.
So if you find a smoking deal on chuck roast but you're not in the mood for a roast, this is just your ticket. But if you want to keep it at the easiest possible option, then just grab a package of beef stew meat.
And buying a chuck roast is not always the cheapeast, because there can be big pieces of fat attached to the roast, it makes it heavier, costing more.
So if the price per pound is way less than a package of stew meat, definitely try that, but if not, stick to a package of stew meat where you don't have to discard any fat aka weight.
How To Get Tender Meat for Beef Stroganoff
If you've ever made beef stew or anything with stew meat and wondered why it was really tough and chewy, here's what you do. The trick to getting stew meat tender is to cook it low and slow.
All that fat spiraled throughout the meat needs time to, in layman's terms, melt.
If you don't have that kind of time then don't worry, it will still taste fantastic but you run the risk of tough meat.
You also need to sear the meat.
When you sear all sides of a piece of meat you'll be rewarded with extra flavor and tenderness because you are locking in the juices.
The longer you simmer, the more tender it will be. If it starts to get low on broth, you can add some extra.
The 2 hours in the recipe is important, even at 1 ½ hours the meat is still not tender enough, it's been tested that many times.
I think what makes this the best beef stroganoff ever is the sour cream sauce.
It's mixed together with tomato paste and the savory beef broth. Decadent. After you add your sauce in, you'll want to let it come to a low boil bubble for 5 minutes to take cook out and take away flour tastes. During this time the sauce get's nice and thick! This is the ultimate fall dinner and I can't wait to make this on repeat as the weather continues to get cooler.
Check out all that creamy beef stroganoff sauce.
Ingredients For Beef Stroganoff
Here's a quick rundown of what ingredients you will need to make this beef stroganoff and any explanations you may need for each ingredient. As always, the full list of ingredients, amounts and directions are located in the recipe card near the bottom of this post.
- stew meat - you can buy pre cut up stew meat, or if there is a great sale on chuck roast, buy one of those and cut it up (make sure to cut off all the fat)
- season-all - this is a seasoning salt, its made of salt and a savory blend of spices, the brand Morton makes a popular one
- kosher salt - I always use kosher salt in my recipes
- pepper - for flavor
- olive oil - you'll need this to sear the meat in the pan
- yellow onion - yellow onions are much more mild than a white onion, a bit more sweet too, they'll give you the best flavor
- garlic - for flavor
- water - used to make the broth
- beef better than bouillon - a bouillon paste, you combine it with water to make a richer broth with more flavor than regular beef broth
- egg noodles - grab the traditional wide egg noodles if you can get them
- sour cream - the main ingredient for the sauce
- flour - for thickening the sauce
- tomato paste - for some richness in the sauce
Beef Stroganoff FAQ
Here are some of your most frequently asked questions!
I haven't tested it in the slow cooker so I wouldn't be able to advise how that will turn out or give you modifications.
I did try this in the instant pot and it turned out really good, see the section below for how I did that.
Season all is a seasoning made up of salt and savory spices. You can find it next to all of the other seasonings.
It is a concentrated paste and gives a richer flavor than a traditional bouillon cube. I like the organic versions.
No, you need to use the beef better than bouillon for this to turn out correctly.
I haven't tried freezing it before, but in my experience egg noodles don't reheat very well. The only thing I would try freezing would be the sauce and separately cooking noodles later on.
Many reviews have had success using ground beef instead of the stew meat, however I have not tried this out so I don't have detailed instructions on using ground beef.
Of course, use gluten free noodles and substitute corn starch as the thickener, instead of flour.
Beef Stroganoff Instant Pot Alternative
I have made this in my instant pot and it turned out awesome! It has a bit less flavor to it then making it the traditional way but a good easy shortcut.
Here's what I did. And all I did was treat the instant pot like my stovetop pan. Nothing else changed.
I seasoned the meat, per usual. But used the "saute" setting. Then I added the onion and garlic, like usual. Then the broth and put the stew meat back in.
The lid went on and cooked it for 25 minutes. No slow release, just hit cancel and let it vent.
Below you can see a collage of photos where I make it in my instant pot. They aren't the prettiest photos - I took them with my phone but it's just suppose to get the idea across.
Next I prepared the sour cream sauce, same way as the instructions say to and added it to the instant pot. Let this boil and thicken for 5 minutes by turning the setting to saute. Then take the pot off the heat.
I separately boiled the noodles, again, like the instructions say to do and added it to the beef stroganoff creamy mixture.
We loved it this way! And will definitely do it again if I need to save some time.
Some reviews have shared their success with using their slow cooker, however I have not tested this recipe with this method so I wouldn't be able to give guidance on how long to cook it for.
More Delicious Family Friendly Dinners
- Easy Stovetop Gnocchi Lasagna - a quick and easy weeknight dinner using store bought gnocchi
- 30 Minute Broccoli Cheddar Soup - a family favorite, using big chunks of broccoli and sharp cheddar cheese
- Homemade Chicken Noodle Soup - a tried and true recipe I've been making for over 10 years
- Olive Garden Zuppa Toscana Copycat Recipe - better than the restaurant
- Homemade Chicken Pot Pie - a 5 minute crust makes this recipe so simple to follow and make
- Lasagna Tortellini Soup - a house favorite and a must make
- 20 Minute Creamy Pumpkin Ravioli - it truly takes only 20 minutes
- Creamy Cajun Shrimp Pasta - a Modern Crumb fan favorite
If you want to serve something special for dessert I suggest this apple crisp with oats topping, maple cream cheese cinnamon rolls or s'mores cookie bars!
World's Best Beef Stroganoff
I should warn you. This is the best beef stroganoff with sour cream you will ever eat. Tender chunks of beef, creamy seasoned sour cream sauce and egg noodles. And if you make this stroganoff you will want it for dinner every night!
- 2 lb stew meat, or a chuck roast cut into cubes
- 1 tsp season-all, (seasoned salt)
- 1 tsp kosher salt
- ¼ tsp pepper
- 1 tbsp olive oil
- ½ yellow onion, diced
- 2 garlic cloves, minced
- 2 c water
- 2 tsp better than bouillon beef base, see note below
- 10 oz egg noodles
- 2 c sour cream
- 3 tbsp flour
- 1-2 tbsp tomato paste
- Pat the meat with a paper towel to remove excess moisture
- Sprinkle on the season-all, salt and pepper
- Heat a saute pan over medium heat
- **Add the olive oil and in batches, add the stew meat and sear the edges
- Set the seared meat aside on a plate
- Once all the meat is on the plate, drizzle a little more olive oil onto the pan
- Add the onion, garlic and a pinch of salt
- Sauté for 3-5 minutes on med/low heat
- Add in the water and beef bouillon base, scraping the bottom with a whisk to get all the bits stuck to the bottom, incorporated with the broth
- Add the stew meat and plate drippings back to the pan, bring to a boil then reduce the heat and cover
- Simmer on low for 2 hours
- Once the meat is done, cook the egg noodles in boiling water until al dente, no firmer to avoid mushy noodles - best to keep a watchful eye on them!
- Mix the sour cream, flour, tomato paste and pepper in a bowl, whisking until smooth
- Add a few spoonful of hot broth to the sour cream mixture, whisking it around to incorporate
- Add all of the sour cream mixture to the sauté pan with the meat and broth, whisking constantly until totally combined and bringing it to a low boil for 5 minutes
- It may look lumpy for a bit but it will smooth out
- Add in the egg noodles
- This is an extra sour cream type of stroganoff, if you don't like sour cream this is not going to be for you - it clearly calls for 2 cups, lessen it if you need to ahead of time
- On that note if it tastes like straight sour cream, it was made incorrectly - look back over what step was missed, or ingredient got subbed, or if the recipe was not followed as instructed
- This dish turns out so much better when you take the time to properly sear the meat in batches, you really want those bits of stuck on pieces to collect at the bottom of the pan because it gives the beef stroganoff so much flavor in the end with the sour cream
- Better than Bouillon - This is not the same as beef bouillon cubes, this is a concentrated beef paste made by the brand better than bouillon that is full of flavor unlike regular beef bouillon and I highly recommend not leaving this out to achieve the same results I get 🙂
- Season-all is a blend of salt and savory seasonings, it's sold in the seasonings aisle.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 431Total Fat: 22gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 163mgSodium: 758mgCarbohydrates: 16gFiber: 1gSugar: 3gProtein: 43g
This information comes from online calculators. Although moderncrumb.com attempts to provide accurate nutritional information, these figures are only estimates.
I just made this recipe and folliwed it to the T, using all the ingredients. And let me tell you, the sauce with the onions and garlic and the better than bouillon paste, was so delicious, it tasted like a really good french onion soup. I did add a little touch of my own which was a little bit of white wine into the sauce. And let it simmer on low for the amount of time the recipe called for. I could have eaten that a broth mix all on its own with some sourdough bread. That better than bouillon stuff is a must. Seriously. I also added mushrooms because stroganoff isn't stroganoff without it. I read the comments about the sour cream being too overpowered. I like sour cream and everyone that ate it in my uome had no complaints. However, if you are one that felt it had too much sour cream, I would add half the sour cream mixture to the broth first, then taste it. Then add the rest little more as you go until it is to your liking. Just a suggestion. I shared this with my neighbors that live above me. They came back asking for more
WOW! Thank you Beth for such a stellar review (and I love sour cream as well!).
Eating as I write! Delicious and hubby likes it too!
My kids love this. I’m excited to add this to our meal rotation!!
Wonderful to hear, thank you!
Can you make day before and refrigerate?
If so, best practice to reheat
Hi Sheila, I eat it as leftovers the next day or two and just reheat on the stovetop. Add a splash or so of extra beef broth to get it creamy again.
I made this dish for safe harbor residents. I followed your recipie exactly. it turned out incredible. I served it with crusty bread and a salad. Delicious. Thank you so very much.
We absolutely love this recipe in our house, even the leftovers are amazing!! Thanks!!
Super yum! I did add a a package of the Boursin cheese garlic and herb flavor, Dijon mustard and some thyme and was sooo yum! I can not wait to make again. I made mine in my instant Dutch oven: new Christmas toy I am playing with. Thank you sooo much!
Thanks Sarah! Glad you enjoyed the recipe so much.
can you tell me what I can use to replace the, better than bouillon roasted beef base? I have been looking and I cannot find
You can substitute the water/bouillon with beef broth. It won't be as flavorful but will be the closest sub! Walmart and most grocery stores do sell better than bouillon.
This stuff is awsome!!! Better than bouillon is absolutely the best!!! Thank you... YOU ROCK!!
I just finished making this using the instant pot method. I think some confusion is that after sautéing, you switch the method to manual/pressure cook for 25min. I used a thinner cut of beef, so I did 20min. I also didn't have egg noodles, which I looove, so I just subbed rice. Instead of season all I used half trader Joe's umami seasoning and Montreal steak seasoning since I don't care for season all. My sour cream was short about 1/4 cup, so I just used plain Greek yogurt for the rest.
This is my favorite stroganoff recipe and I make it often on the stove top. I recently got an instant pot and wanted to try this in it. I followed your instant pot directions and my instant pot kept turning off. When I looked up this issue, I found out that you aren't supposed to put the lid on while sauteeing and it auto shuts off as a safety feature. I was wondering if you cook on high or low pressure for this recipe, because the instructions led me to believe you used the saute function. Thanks for a great recipe❤
Hi Mel! I do use the saute mode for that first step, but i do not put the lid on while using saute, keep it off just like you would a stove top pot and you should be good to go 🙂 And cooking pressure is high. Thanks for the questions please let me know if you have any more.
When should I add mushrooms?
How can I turn this into a crockpot meal ?
Hi, I personally have not but other readers have had success making it in the crockpot. I wouldn't be able to advise you on cooking times and procedures since I haven't though.
I made this in the crockpot today and it was delicious! Seared the meat then added all ingredients (and mushrooms) except the sauce. Cooked on low for about 4 hours then added sauce ingredients and cooked for another hour.
Thank you Jackie for sharing how you made it in the crockpot! I know a lot of readers will appreciate this, as do I!
Hello! I am very excited to try this recipe but was just curious why you add the flour into the sauce instead of flouring the beef prior to searing? Thank you!
Hi! Adding the flour into the sour cream is to help thicken the sauce when you add that into the beef broth. It prevents it from getting lumpy this way. Thanks for the question! I hope you'll let me know how it was. -Tara
But you're not really cooking the flour at this point though. You need to cook raw flour for two very good reasons. First, raw flour just doesn't taste very pleasant. And, more importantly, raw flour is not safe to eat. It needs to be cooked to a minimum of 165 degrees. To avoid both of the above issues, raw flour should be cooked - over heat - for at least 3-5 minutes.
Hi Laita thanks for your inquiry, you are boiling it with the sauce when you add it to the pot, it is explained in the post as well as demonstrated in my how to make video 🙂 I will reiterate in the instructions. Thanks for reaching out and have a wonderful weekend!
Can this recipe be converted into a crockpot meal?
Hi Danny, I haven't prepared it in the crockpot, only the instant pot so I wouldn't be able to advise on cooking times. But I have received feedback that people did make it in the crockpot with success.
This is one of theee best recipes I've made for beef stroganoff. My S.O is not thrilled when I make that but this one he raved about! The flavor was out of this world! I used about 1 1/4 of sour cream and it was perfect! I will definitely be making this again!
Thank you so much Felicia! Appreciate the wonderful feedback 🙂
I accidentally put this comment on your shrimp scampi, didn’t mean too, somehow the page turned on me and I didn’t look, no shrimp scampi in this house husband is allergic to shellfish ? anyway, here’s my comment for the Stroganoff...
My husband gives this 5 stars. I did swap out the stew beef with some beautiful sirloins cut into strips and I did also add mushrooms. Another recipe (husband says) knocks it out of the park. He’s very picky about his stroganoff, someone made it once with ketchup (not me) he didn’t care for that. I try different recipes and he’ll give me feedback so this is one I’ll be making again, he says the meat melts in his mouth and it just has great flavor.
Haha, no problem Liana I can fix that :). It sounds like he is quite the beef stroganoff connoisseur, I'm so glad this got the approval!! If you are looking for another husband approved meal, the bolognese on my site is my husband's absolute favorite and I think it's quite an easy recipe (but looks fancy)! We usually eat half and I freeze the rest for another day. -Tara
I am planning on making this next week. It looks great. If I double the recipe, how would I adjust the cooking times. I haven’t decided if I’m using my Dutch oven or Instapot. Thanks!
Hi Patty, whenever I double it, I still follow the same cooking times 🙂 -Tara
AWESOME !!!! Made it exactly the way your recipe reads but I LOVE mushrooms so I went ahead and added them in.....delicious is all I can say....hubby loved it...thank you much for sharing...Comfort food at its Finest
Thank you Kim! I'm glad to hear it worked out with the addition of mushrooms! 🙂
I’m making this now. My husband also loves mushrooms in his stroganoff so I’m adding them in too. I’m not a fan of stroganoff but its one of his favorites so I’ll be commenting after he eats it. He loves a dish that has a lot of flavor and I think he’ll like this one. ?
Made this recipe today. I only had 1lb of shaved beef on hand, so I'm thinking maybe that's why mine seemed to have been lacking in flavor a little. I added half a block of cream cheese in the end and parsley and my 4 and 8 y/o kiddos are raving about it!
Hi there! I’ve made this recipe a couple times amd my whole family devours it! So good! I’m wanting to add mushrooms this time. When and how can I add them in? Thank you!
Hi Susy! Thanks so much! For mushrooms, I would suggest sautéing them with the onions and garlic and then simmering with everything else. -Tara
My family recipe calls for chili sauce instead of tomato paste, we also add mushrooms but not till the last 45 mite or they shrink up too much!
SO yummy! The tomato paste really did add some depth of flavor. I’ve never made it with that before. I also added mushrooms to mine. It was VERY good! Thank you!
Thank you Angie!
This stroganoff recipe is so good. I made it tonight. It was a perfect Sunday dinner. My whole family enjoyed. I will definitely make it again.
It’s me again, the leftovers were sooo good. I think my husband loved those more.
Hi again Corrie!! Thank you so much for sharing! We love the leftovers too 🙂 My husband also loves the short ribs recipe, it's a little time consuming but perfect for more of a special occasion type of dinner.
This recipe tasted amazing! I put mine in the crockpot and the beef started to shred (which is my own fault) but aside from that, the flavor was phenomenal ! I couldn’t find my beef paste (which I happened to find today ?) so I had to use beef broth, and completely forgot the tomato paste which would have added just what it needed. I even added the mushrooms, which I despise, but I couldn’t even taste them! This is recipe was perfect and authentic.
Thank you Shelby! That sounds like me, misplacing then finding the next day haha. Thank you for leaving such a wonderful review I appreciate it and hope you have a great weekend! - Tara
Can’t wait to make this again. I froze 2 glass containers of this and defrosted them overnight in fridge. It was still so good. Thank you
Thank you Linda and thanks for the freezing recommendation - Tara
Thanks for sharing! I love the addition of sour cream. What a great dish for a weeknight or to make for company!
This looks so good! Can I serve it with anything other than noodles?
Hi Suzanne! Other reviewers have served this with rice, zucchini noodles or omitted the noodles altogether. Thanks for the question 🙂
Super yummy!!! Made beef in crock pot then shredded and put in stroganoff! With a few hot peppers and popovers on the side!!
This was great! My husband said when he heard what was for dinner, he was not looking forward to it. And then he and my son both ate three helpings. I will definitely make this again! I did use about 1 2/3 c sour cream.
WOW! That's so funny, thank you for sharing Tami! That's usually my son too and he always winds up having multiple servings 🙂
This was my first (or second) time making one of Tara’s recipes. I guess they just intimidate me!
Anywho...this recipe was fairly simple and turned out fantastic! I also made it both dairy free and gluten free by using dairy free sour cream and gluten free noodles and flour. Also, the organic version of the Better Than Bouillion is dairy free...the non-organic contains milk! I definitely will make it again!
Thanks for the amazing recipes, Tara!
Matt, I loved your detailed review. Thank you for making! Great dairy free and gluten free tips, I know they'll be helpful to others 🙂
Oh my goodness - this IS the best beef stroganoff! The meat was incredibly tender and flavorful. I did reduce the sour cream to 1.5 cups and it tasted perfectly balanced to me. I also sauteed 8 oz of sliced mushrooms with the onion and garlic and simmered everything together for the full 2 hours. I could eat this once a week as comfort food - but gotta be careful with the calories this time of year. 🙂
Thank you so much Suzanne! I'm so glad you were able to make the recipe perfect for you 🙂 And I agree, I could eat this every week too if my waistline would allow, haha. -Tara
I really love mushrooms in my beef stroganoff. I know you don’t prefer it but if I was going to add. Any suggestions on where in the process I should add (before/after the 2hr simmer)?
Hi Jessica, if it were me, I would cook the mushrooms before and saute the vegetables at a med/high heat so they can get more of a golden brown color 🙂 Hope that helps and thanks for the question!
Way too much sour cream. It overpowered the flavors. Everything else was great though.
Ugh oh, sounds like something went wrong - the sauce should be wonderful!
The meat is delicious but the sauce was a little heavy on the sour cream flavor. I ended up scraping half of it off and adding a can of cream of mushroom soup and it was great!
Overall it was a really good recipe!
Thank you Heather! I'm glad it was enjoyed 🙂
Agree on two points - Better than Bouillon is the ultimate in beef flavorings and this IS the world's best stroganoff!
Can I make ahead and freeze this? Thanks!
I haven't tried that before, I don't see why not. The noodles may fall apart if you freeze them, so I would make them when you are ready to serve it
What is all seasoning?
season-all is a seasoned salt, which is a blend of salt and savory spices
Hi there! Would leaving out the onion effect this recipe much?
Hi Brooke 🙂 I'm really not sure! I haven't left them out before, but if you don't like onions I say at least try it? If you don't have an onion on hand, maybe some extra onion powder?
This came out perfect. The meat was very tender, and the dish was tasty.
This came out amazing!! I used 2 pounds lean ground beef and cooked it down for 35 mins.
I made this for dinner this evening. I thought I had the beef base and unfortunately found out I was out halfway through the recipe. I used two chicken boil lion cubes. They are the larger, softer ones. Turned out wonderfully. So, in a pinch, chicken bouillon cubes will work. So good. My family ate every last drop!!
This was by far the best stroganoff I have made. I did saute mushrooms with the onion because Hubs loves mushrooms in stroganoff. The meat was soooo tender. Hubs gave it ??
Thank you Tara for this easy, tasty meal!!
I made this last night for dinner and was disappointed. First the meat does not get soft in 2 hrs.
Loved the flavors of the seared meat with onion and garlic and I thought that everything was going to be great, then when I made the sauce in the bowl, I thought, wow, that’s a lot of sour cream, but I trusted you, so I went ahead and added it to my wonderful tasting meat and all the flavor of that meat just disappeared. To much sour cream......I fixed it by adding more beef boullion and a little dry French Onion soup mix.
Sorry, don’t know if it was me or the recipe
Hi Eva! Thanks so much for trying. Perhaps you cooked over your "hot burner" (the burner that always runs hotter), which could have caused it to cook too hot and burn off too much liquid which you need to flavor the sour cream.
Absolutely the best stroganoff ( maybe even meal) I ever made!! Everyone went crazy over it- my son went as far as to say he got a spoon because it was good to the last drop!!!
Definitely my new “Go To” meal!!!
I liked this recipe... but for some reason my beef didn’t come out tender. I seared it in a cast iron skillet then put it in the slow cooker for about 2 1/2 hours on low . Any advice for me? It was kind of an expensive cut I should mention
Hi Ashlee, thanks for your feedback. This recipe works best stovetop (as directed in the recipe) 2 hours on low, using the slow cooker for only 2 hours sounds like the culprit here
It was wonderful!! It was def a hit & I can’t wait to make it again! 🙂
Worlds best?? You bet! This was a total hit, I’ve never attempted stroganoff from scratch... and lemme tell ya’, I’ll serve this as often as I can. It’s that great! For a tip: I only had 1 lb. of beef so I cut the recipe in half, and halved the sour cream mixture as well. Turned out amazing. Thanks for the recipe!
Our family loved this so much!!
This was great! The beef was perfect in the recipe. I added some mushrooms as well for the 2 hour simmer. Just curious... mine was a little runnier than what I'm used to for stroganoff. I feel like I have a lot of liquid left, but not a lot of beef (and I started with 2.5 lbs). Any thoughts? Thanks for a great recipe!
Hi Jeni! I'm so glad you liked it! For the liquid, if you turn the heat up (maybe to medium), while it's still covered, the liquid will start to evaporate a bit and thicken. I've made it this way before too, you could also use a larger cut of beef if you don't want so much sauce! Try 3 1/2 lbs next time! Thanks for the question, always feel free to reach out! 🙂
Could not find the better than bouillon but used another brand, it was delicious. Will make this again.
Thanks Jennie, glad to hear you enjoyed it!
Tastes wonderful, I read *2 minutes* for meat simmer, glad I reread the recipe lol. However I did cut it down to 1 hour trying to keep the family hoard happy! It was delicious! Thank You for a wholesome family meal we all enjoyed!
Looks delicious! Could you make this in a crockpot?
You could but you'll need to cook it much longer in a slower cooker. When the meat and broth are done slow cooking that's when I would add the cooked noodles and sour cream sauce, right when you are ready to serve
LOVE LOVE LOVE this recipe! It is on my dinner rotation ?. What do you suggest instead of the better than bouillon? I ordered some but it won’t get here in time for when I make the dish. Thanks!!!
Aww thank you Hannah! So you could use just regular beef broth, if you can grab some beef stock that would be even better (I know, so difficult right now). The chicken bouillon is super helpful to have on hand also, especially since it's hard to get broth. For the future - costco carries both! Good luck, let me know how it turns out
Tara, the dish turned out WONDERFUL and I was able to find the better than bouillon at the store ?. Thank you for providing such tasty recipes and helpful feedback!!!
I am convinced you are the sweetest person who has ever left me a review! I can't thank you enough for all your kind words! Thanks Hannah!
Hello! I am planning on making this recipe soon. And I apologize I did not read the rest of the comments to see if my question was already asked. But how much broth do you suggest? I have broth in hand not the cubes.
Hi Kayla, it's 2 cups total. The recipe calls for better than bouillon which is more like a paste, and full of flavor, so subbing out for something different may be a bit less flavorful.
We made this tonight! Super hit! We would probably pull back a bit on the sour cream, but that is just personal. This is something we will make again for sure! Thanks!
What is the all-seasoning? I can’t find it anywhere
Hi Becky, Season-All is a seasoned salt made by Morton. It's a blend of salt and savory spices.
Delicious. Made it last year with raving results... and the same with a repeat performance.
Followed this recipe to the letter- OUTSTANDING! My husband asked to please keep it in my cooking rotation. So delicious! Thank you. Used the Better than Bouillon (had it at Costco for $5) and wondering if you have any other recipes utilizing this?
Delicious! Definitely will make again!
What could I do if I don't have tomato paste?
Hi Markie, I'm really not sure, I've never subbed it out before. I wouldn't try anything like ketchup, since that's sugary. But maybe just leave it out? I know a few reviewers have made it without.
Looks delicious! If we use beef broth, how much would you recommend?
Hi Kim! You will use the same amount, 2 cups.
Can I sub beef broth?
Hi Afton, yes, you totally can!
Love this recipe! It is foolproof and I have made it a ton. Curious - if I wanted to make it gluten free can I sub cornstarch for flour?
Hi Andie! Thank you so much! You can definitely sub cornstarch for flour. They are both thickening agents and should give you the same results but I would use less corn starch, maybe start with half or even just 1 tbsp corn starch, you can always add more. -Tara
I'm an Assistant Principal at a high school and we have a snow day today! This seemed perfect for a snow day when my farmer hubby comes in. My house smells amazing too!
Family loves this we’ve made it a lot!