Best Beef Stroganoff Recipe | How to Make Beef Stroganoff - Food.com (2024)

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photo by DianaEatingRichly

1. Do you drain the grease?

   Jeniffer B.

2. Do you drain the grease from the hamburger meat?

   kimarroyo0123

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Reviews

1. **PLEASE READ THIS BEFORE COOKING!!**<br/>I read many of the reviews before working on this recipe and it has certainly helped.<br/>I modified the recipe using a couple of suggestions from different people who have also reviewed this recipe.<br/>Below are the simple modifications and some tips to make the best beef stroganoff you've ever had.<br/>Use only 1/3 cup of sour cream. (1 cup is simply too much!)<br/>Use 3 cloves of garlic instead of just one. (Adds more flavor. One is not enough.)<br/>Add 1 and 1/2 to 2 Tablespoons of Worcestershire sauce before adding the soup (Adds more flavor.)<br/>Use 1 teaspoon of black pepper instead of just 1/4 teaspoon. (Adds more flavor.)<br/>Use fresh mushrooms (chopped thinly) instead of canned mushrooms. I used about half of an 8 oz package (the kind in the blue styrofoam.) Saute the mushrooms with the onion and garlic until browned. The fresh mushrooms add a buttery taste to the stroganoff.<br/>I used 85% lean 15% fat ground beef.<br/>I used a red onion. I don't think the type of onion matters but the important thing is mincing the onion and garlic really well!<br/>For the cream of mushroom soup, I used "Campbell's Cream of Mushroom Soup with Garlic."<br/>I added about 1/3 cup of milk and 1/3 cup of water after step 3 to help unthicken the soup.<br/>The finished product should be amazing and flavorful! If you can see onions without looking closely for them, that means you probably did not mince them well enough.<br/>Follow these tips and you won't have to worry about this recipe tasting bland like homemade hamburger helper.<br/>Jimmy.

   Jimmy801

2. Very good! I did make some changes though after reading other reviews in order to add a bit more flavor. I used 3 cloves garlic, only 1/3 c sour cream and added 1 tablespoon worchestershire, and some frozen peas for the extra nutrition. Also needed to add a bit of water after adding the soup to thin it out. Will make this again.

   shlee111

3. I've made this so many times that I can't believe I never took the time to review it. This is a great, easy recipe and very tasty. I usually skip the canned mushrooms because I never have them on hand (although I do sometimes saute fresh mushrooms in butter and spoon them over the top of each dish), plus I add about a tablespoon of Worcestershire sauce and about a 1/4 cup of beef broth for flavor and a thinner consistency. This is a HUGE hit in my house. DH requests it on a weekly basis.

   AltoRose

4. This tasted like homemade hamburger helper. Even with the addition of worcestershire sauce it was very bland and just totally plain. I can see fixing this for the kids on a weeknight when I am not so hungry but not anytime soon. I would post a slew of suggestions for tweeking the recipe but then that would just be a completely different recipe now wouldn't it? It was easy and filling but I just don't understand the rave reviews over this one at all.

   grrmrgal

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   The way I cook Stroganoff is with fresh mushrooms (mix of cremini and forest works best), sour cream, black pepper (a bit of flour for sauce thickening), 3 table spoons of fat milk, onions,garlic. I marinade beef ( Russians NEVER use ground beef for it! Only sliced whole meat beef!) in black pepper, salt and tea spoon of soy sauce (worchestshire works too ) beforehand. The dish is ridiculously easy to make, why using canned soup even?! It takes 10-15 mins to make the sauce and it tasted much better!!

   Kathy L.

see 334 more reviews

Tweaks

1. I use 93% lean ground beef and do not drain it. I use 1 8 oz package of fresh mushrooms diced up and I saute then with the onions and garlic. I use 3 cloves of garlic instead of 1. 1 tsp of fresh ground pepper instead of 1/4. I add 2 TBSP of Worcestershire sauce to the ground beef when I put it in to brown. I also use extra wide egg noodles. Everything else i follow exactly as this recipe recommends and this recipe is amazing. Everyone loves it! The cream of mushroom soup is thick and the sour cream thins it out just right so if you tweak those 2 things you will really be changing the consistency. If you use steak instead of ground beef you wouldn't need flour that just absorbs the fat but i don't play with those things.

   Davenportbrooke

2. NO CANNED SOUP!!!! EVER! Fresh mushrooms, flour for roux, then cream to make real cream sauce. Add sour cream at end. No harder, way less like dorm food. And way less sodium and glucose than canned soup. I use turkey but brown in Worchestershire for a meaty taste.

   alice b.

3. Hello Bri, I don't usually comment on many dishes but was so shocked as to what you call your best "Beef Stroganoff"... I started gathering recipes for this dish in the 1980's...just to tweak my mom's recipe that I had as a kid in the 1960's and 1970's...yes, I could probably be considered the age of your grandmother...but have you ever heard of fresh ingredients? Your recipe is loaded with hormone and/or chemical laden ground beef, canned mushrooms and canned mushroom soup...this is an elegant recipe my dear. Where is your fresh mushrooms, fresh herbs, sherry, filet mignon, etc., etc.,...I will dig up my recipe and post it. I just can't let this wonderful dish be destroyed. Can't believe it!!!!!! And you have so many wonderful reviews...what is the cooking world coming to? You are of the fast food generation...so sad.

   macy92

4. I used ground turkey. I also used fresh white mushrooms, instead of canned ones, and sauteed them with the onions and garlic. I also added .5lb of meat and an extra 1/2 can of soup.

   ksmc409

5. Love this BEEF STROGANOFF, I do add a couple tablespoons of diced green and red pepper. I like my meals to have eye appeal as well as great taste

   nmariahmaine2018

see 33 more tweaks

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