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Classic Beef Stroganoff Recipe

Prep these beef stroganoff ingredients, cover the pot, and go! Simmering and braising beef stroganoff for a long time at a low temperature yields extra-intense flavor with little effort. The method is super convenient; whether you use a slow cooker or the oven for your beef stroganoff, you won't have to tend to the pot.

  • Prep:
  • Total Time:
  • Servings: 8
Classic Beef Stroganoff Recipe

Source: Everyday Food, December 2006

Ingredients

  • 2 pounds beef chuck, trimmed of excess fat and cut into thin slices (about 1/2 inch thick and 3 inches long)
  • 1 large onion, chopped (about 2 cups)
  • 1 pound white mushrooms, trimmed and halved (or quartered, if large)
  • Coarse salt and ground pepper
  • 2 tablespoons cornstarch
  • 1/2 cup reduced-fat sour cream
  • 2 tablespoons Dijon mustard
  • Cooked thin egg noodles, for serving
  • Chopped fresh dill, for garnish (optional)

Directions

  1. In a 5- to 6-quart slow cooker, toss beef, onion, and mushrooms with 1 1/2 teaspoons coarse salt and teaspoon pepper. Cover, and cook on low until meat is tender, about 8 hours (or on high for 6 hours).

  2. In a 2-cup glass measuring cup, whisk cornstarch with 2 tablespoons water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute. With slow cooker turned off, stir in cornstarch mixture, then sour cream and mustard. Serve beef over noodles; sprinkle with dill, if desired.

Cook's Note

If you decide to use an oven instead of the slow cooker, preheat the oven to 350 degrees. Follow step 1, using a 5-quart Dutch oven or heavy pot with a tight-fitting lid instead of the slow cooker. Add 2 cups water, and cover. Transfer to oven; cook until beef is tender, about 2 hours. Proceed to step 2.

Reviews (48)

  • leelyn 10 May, 2014

    I think beef stroganoff is so much better when red wine is added.

  • heathervg 17 Jan, 2014

    Martha Stewart recipes are fail safe, delicious, and elevate meals to a higher standard. This recipe is the exception. I am an extremely able cook and can make most things work, whether it's complicated and gourmet or simple and solid. My husband and I thought this recipe tasted bad; not rotten: bad. The consistency was akin to canned cat food and it didn't at all resemble a classic stroganoff. Stroganoff is easy enough without the slow-cooker, and I would recommend that rather than this.

  • amethyst42 2 Jan, 2014

    I agree with many posters that this recipe is bland. I used the oven method, and I recommend putting in twice as much liquid. I think that at least half of that liquid should be beef stock. Add Worcestershire sauce, more pepper, and possibly a seasoned salt.

  • filmbat 16 Dec, 2013

    Made this last night: OUTSTANDING. Plenty of flavor and deliciously rich on a cold December night (definitely add the dill!). For those asking about adding water, I realize that the whole point of cooking with a slow-cooker is to save time but there's another benefit: the process of cooking the ingredients slowly draws out the natural liquid. So after 8 hours on low, there is plenty of juice to make a delicious gravy.

  • Jessica O_ 12 Aug, 2013

    I made this recipe and my husband and I love it! The second time around I doubled the mushrooms, because we love mushrooms and it was even better! It is definitely a house favorite and probably the best stroganoff I've had. And what's easier than the crock pot :)

  • Sarah MacFadyen 21 Mar, 2013

    I read the reviews, made some modifications, and went out on a limb making this for the first time to entertain a crowd of 12 people. I have a large crock pot and doubled the recipe (had to add the last 8 oz. of mushrooms after it had cooked down a bit). I used a combination of chuck and should roasts, seasoned with oregano, thyme, salt, and 2 bay leafs, minced cloves of garlic, 1 packet Swanson Flavor Boost, and 1.5 cups water. It was great! Next time I'll omit water and add more sour cream.

  • Jeanine Pardon 8 Dec, 2012

    I made this tonight, even after reading the bad reviews, because Martha has yet to steer me wrong. Glad I did! It was tasty. Not the best stroganoff I've had (I make another version that's better, but this is easier). Those who say it is bland, SEASON IT MORE AT THE BEGINNING! I salted it heavily at the start and only needed a pinch to finish it off. Only had 3/4 cup liquid to work with after cooking, but just topped it off w/ water and it worked fine. And don't skip the dill! Will make again.

  • Kira 16 Oct, 2012

    This was awful. It produced so little liquid that after 6 hours the meat was bordering on tough. The sauce had way too much mustard in it. If I make it again, I will add liquid in the beginning and use half of the mustard. I may also add some additional seasonings.

  • EM Evans 19 Jul, 2012

    I just tried this recipe tonight. If you are thinking about doing the same please read the reviews. This is not good. The beef is bland and the sour cream sauce with mustard is just horrible. I do not know if this is martha's personal recipe or so

  • megansmaking 20 May, 2012

    This was a great recipe! Easy and quick. Only some mild prep work after I got home. Nothing too bad. I substituted some plain non-fat yogurt for the sour cream, and used honey dijon. Instead of egg noodles, I picked up some quinoa noodles. It was fabulous. I finished all of it over the course of several days!

  • cjdbgd 16 Sep, 2011

    This is a beef stew with sour cream and has nothing to do with Beef Stroganoff. I guess Americans think if you add sour cream and mushrooms to a dish it's Russian and you have Stroganoff, while the gentleman after whom the dish is named turns in his grave. Bœuf Stroganoff is made with beef tenderloin, by the way.

  • veronicaty 16 Apr, 2011

    Incredibly delicious, and easy to jazz it up if desired. My slow cooker finished this off much quicker than instructed. Satisfied three family members with very different tastes--a wannabe chef who likes complex flavors, a teenager who likes it simple, and a dad who's just glad for a hot meal at the end of the day.

  • dogsinfos 6 Mar, 2011

    PERFECT! I have made this several times, and although I would love to be able to serve my family beef tenderloin any given Tuesday night, I more often opt for a less expensive cut. The sauce has such a great flavor that I really don't think it makes that big of a difference. <a href="http://www.dogs-info.net/html/Breeds/2010/1105/Bullmastiff-Breed.html"><...

  • dogsinfos 6 Mar, 2011

    PERFECT! I have made this several times, and although I would love to be able to serve my family beef tenderloin any given Tuesday night, I more often opt for a less expensive cut. The sauce has such a great flavor that I really don't think it makes that big of a difference. <a href="http://www.dogs-info.net/html/Breeds/2010/1105/Bullmastiff-Breed.html"><...

  • gitinoam 12 Aug, 2010

    My opinion differs from those I see here. I made this for dinner last night and my hubby and I didn't like this at all! It tasty way too mustardy. Maybe if I had put in less mustard it would have tasted better- but for some reason I doubt it.

  • pen0805 31 Jan, 2010

    I looooooooooove this recipe... comes out great and it's a total hit with the family.

  • quidgysmom 27 Feb, 2009

    Comes out wonderful. I used some of the previous commentators' suggestion on adding some liquid. 1 cup is too much, especially if you are using very fresh mushrooms and onion as I ended up with a lot of liquid and my sauce was pretty thin (very flavorful but thin). If you are concerned on not having enough liquid to do the 2nd step, I'd recommend only 1/2 cup of water or stock added in step 1. Also, added about 1/2 tsp smoked paprika

  • nofo 25 Feb, 2009

    Thanks "Whitedog" I appreciate your advice, guess it won't hurt to have some corn starch on hand ( i always wondered what people used that for!). And I'm going to look for that "Better than Boullion" that you recommended as well.

  • cleongatl 23 Feb, 2009

    I agree with patriciamcdaniel. It was moist and tender, but boy was it bland. In addition to the recipe, I added garlic, bay leaves, sherry, and good quality beef stock, yet it still came out bland as could be. I will know to make this using more herbs and spices next time, and I will add the herbs and spices in the beginning to infuse the beef with more flavor.

  • Lulux3 22 Feb, 2009

    It was bland. It really needed something. I will not use this recipe again.

  • kimberly 20 Feb, 2009

    to Sewla: recipe was published in Dec 06 issue of Everyday Foods. Nutrition info: per serving-333 cal; 22.7 g fat; 23.9 g protein; 7.1 g carb; 0.4 g fiber

  • Sewla 19 Feb, 2009

    I agree with Moonen -- I am diabetic and would like to have the nutrional analysis with each recipe. I love the recipes that I have tried.

  • Whitedog 19 Feb, 2009

    You can always use a flour and water base to make the thickening. I prefer the cornstarch because it doesn't taste as pasty. You can use the cornstarch for any recipe that calls to make a gravy, so I'd buy it anyway.
    A little secret ingredient Iuse in these types of recipes is a product called "Better than Bouillon". It is sold in a jar as a paste rather than a cube or grain boullion. I buy the vegetarian one and add it to any chicken, beef or pork dish. Omit the salt in the recipe.

  • nofo 19 Feb, 2009

    What can I use as a substitution for the corn starch? I don't have any in the house and would hate to buy it just for one recipe. Any suggestions?

  • mooneen 19 Feb, 2009

    I enjoy looking at the recipes, but I am dismayed that no nutritional content is ever listed. My husband is diabetic and it would be nice to know fat, sodium, carb, and caloric content of the recipes listed.

  • emank27 28 Jan, 2009

    This was Very good! Just made it for dinner tonight. Family loved it.
    You don't need to add any water because of the juices that come out of the meet. Plus you add the Sour Cream and Dijon at the end which makes a nice gravy. I did add two Tablespoons at the beginning because I know I LOVE the extra broth. Don't add to much more than that though.. might get bland.

  • emank27 28 Jan, 2009

    This was Very good! Just made it for dinner tonight. Family loved it.
    You don't need to add any water because of the juices that come out of the meet. Plus you add the Sour Cream and Dijon at the end which makes a nice gravy. I did add two Tablespoons at the beginning because I know I LOVE the extra broth. Don't add to much more than that though.. might get bland.

  • JDaunt 28 Jan, 2009

    I also have never cooked in a crock pot and I am also confused about the no liquid part - could someone please clarify this for me?

  • bruin61579 25 Jan, 2009

    I've never cooked with a slow cooker before. You put the meat / onions / mushrooms in the cooker for 8 hours without any liquid?

  • Fabulous_In_The_Kitchen 22 Jan, 2009

    Excellent recipe! I prepared exactly as directed - true it doesn't produce a lot of broth, but enough - and did with fat free sour cream. Highly recommend.

  • aclinky 12 Nov, 2008

    We tried it with venison and it was great, I do agree that there wasn't enough liquid and it did taste like there was to much mustard. I would make it again just revise it a little.

  • paulalh 30 Oct, 2008

    Very tasty! I agree with the idea to add water or beef broth. I only had about 1 cup of liquid, which was just enough to make the sauce, and would have liked more as I had enough meat left over for a second batch.

  • geanie716 25 Oct, 2008

    Great recipe, has become an easy family favorite! Only thing I do different is add water or beef broth to crock pot in the beginning, otherwise mine is dry.

  • artseemom 23 Oct, 2008

    I used a Tablespoon of tomato paste instead of mustard. Added 1/4 c half and half and1/4 c red wine, did not need cornstarch. YUMMY! I also floured the meat and sauteed it first.

  • NorbieK 22 Oct, 2008

    I must say I've never had Beef Stroganoff before - will definitely try this simple classic recipe. Thanks!

  • cwaspetlove 22 Oct, 2008

    did not see it listed in recipe but was above w/picture of dish.Used press.cooker on slow cook setting and finsihed perfectly in less than 90 mins. Added xtra seas's, garlic,smokehouse pepper,adobo seas.Next time may add carrots

  • cwaspetlove 22 Oct, 2008

    Omitted the 2 c. liquid, hurrying

  • megawoman 22 Oct, 2008

    This sounds yummy but my recipe does not call for mustard. Instead, I stir in a 1/4 cup of sherry just before adding the sour cream. I don't mix the sour cream thoroughly but swirl it so that it's marbled.

  • megawoman 22 Oct, 2008

    This sounds yummy but my recipe does not call for mustard. Instead, I stir in a 1/4 cup of sherry just before adding the sour cream. I don't mix the sour cream thoroughly but swirl it so that it's marbled.

  • dinomom 22 Oct, 2008

    I have made this several times and it's always delicious. I use chicken/beef broth because I never have 1 cup of liquid, either.
    Tamara-I would just halve the ingredients. It doesn't seem to make 8 servings for me, more like 4-6. Also it doesn't fill my 5-quart crockpot.

  • vym 13 Oct, 2008

    This was excellent. I didn't have one cup of cooking liquid, so I just added water, and even then it was very tasty. I think I will try adding water at the beginning next time, as my family likes a lot of sauce. This recipe is a keeper.

  • JennieHartman 16 Sep, 2008

    I also like to use turkey meatballs or mini meatballs that you can find in the freezer aisle of the grocery store--this makes prep even easier and also helps with protein portion control.

  • tamarahavas 13 Sep, 2008

    I only have a 2 quart slow cooker, just big enough for my husband and I. How would I cut down this recipe? Thanks

  • QueenofCupcakes 3 Sep, 2008

    I started out with frozen cubed beef and added a cup of water (had plenty of liquid) since I like alot of sauce. I omit the mushrooms since my husband lothes them. I added two bay leaves and it gave it a nice woodsy taste. To me the mustard completes the dish and gives it a zing. We thouroughly enjoyed it and it was a hit with everyone.

  • QueenofCupcakes 3 Sep, 2008

    I started with frozen cubes of beef and added a cup of water (had plenty of liquid) cause I like alot of sauce. I omit the mushrooms since my husband loothes them. I added two bay leaves and it gave it a nice woodsy taste. To me the mustard gave it the zing it needed and really completes it. We thoroughly enjoyed it and it was a hit with everyone. This recipes is a keeper!

  • AlixNYC 20 Apr, 2008

    I added a cup of water to start also and it came out great. This is a wonderful, FAST and easy meal to prepare. I added only one teaspoon of mustard, which was perfect. In addition, I added 2 cloves of garlic at the beginning. This is a great recipe!

  • ktanne2639 7 Feb, 2008

    This is good also if you add a couple cloves of garlic and omit the mustard. It is pretty strong. Also, mine didn't have any liquid left after cooking so I would suggest adding a cup of water to the crock-pot at the start.

  • ktanne2639 7 Feb, 2008

    This is good also if you add a couple cloves of garlic and omit the mustard. It is pretty strong. Also, mine didn't have any liquid left after cooking so I would suggest adding a cup of water to the crock-pot at the start.

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