Grammy's Kitchen · Beef Stroganoff · Classic Beef Stroganoff
One of 39 beef stroganoff recipes we measured
288 cooks on www.thespruceeats.com rate it 4.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 39.
| this recipe | typical | |
|---|---|---|
| liquid | 42% | 104% |
| fat | 6% | 5% |
| aromatics | 22% | 20% |
| salt | 1% | 0% |
| vegetables and beans | 0% | 29% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 680 g | 1 1/2 pounds lean beef (top sirloin or similar) |
| 6 g | 1 teaspoon kosher salt |
| 2 g | 1 teaspoon ground black pepper |
| 28 g | 2 tablespoons unsalted butter, divided |
| 8 g | 1 tablespoon all-purpose flour |
| 240 g | 1 cup beef stock (preferably unsalted or low sodium) |
| 14 g | 1 tablespoon extra-virgin olive oil |
| 150 g | 1 medium onion, sliced lengthwise, 1/4-inch thick |
| 43 g | 3 tablespoons sour cream, room temperature |
| Garnish: 1 tablespoon finely chopped fresh parsley | |
| Hot buttered noodles |
Method: 12 steps, published by www.thespruceeats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Better flavor: use dill either fresh or dried. Paprika is an absolute must, either with the beef at the saute point or added into the sauce as well as a pinch of cayenne pepper. Mushrooms also a traditional strogonoff flavor. Cannot stress enough the need to t” — a cook