Rich and Creamy Beef Stroganoff

Share This

This beef stroganoff recipe is just what you need for a rich and creamy delight. We’re using a roux to make a mouthwatering beef gravy, which gets its thickness from sour cream and cream cheese.

Prep Time: 15 mins | Cook Time: 1 hrs 25 mins | Additional Time: 10 mins | Total Time: 1 hrs 50 mins | Servings: 8

Rich and Creamy Beef Stroganoff


  • 2 (2 pounds) beef chuck roast, cut into 1/2-inch thick strips
  • ½ cup red wine
  • 1 teaspoon salt, or more to taste
  • ½ teaspoon ground black pepper, or more to taste
  • 1 tablespoon extra-virgin olive oil
  • ½ cup butter, divided
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 cup sliced mushrooms
  • ¼ cup all-purpose flour
  • 1 ⅓ cups beef stock
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons crushed red pepper flakes
  • 1 teaspoon prepared yellow mustard
  • 1 (3 ounce) package cream cheese, softened
  • ⅓ cup sour cream


  1. Place beef into a large bowl. Stir in red wine, salt, and black pepper. Marinate for 10 minutes, then remove the beef and pat dry with a paper towel. Reserve the remaining marinade.
  2. Heat olive oil in a large skillet over medium heat. Stir in beef; cook and stir until browned, 5 to 7 minutes. Transfer beef to a plate, then drain any remaining grease from the skillet.
  3. Melt 2 tablespoons butter in the skillet over medium heat. Stir in onion, garlic, and a pinch of salt. Cook and stir until onion is soft and translucent, 3 to 4 minutes. Transfer the onion mixture to the plate with beef; set aside.
  4. Melt 2 tablespoons butter in the skillet over medium heat. Add mushrooms; cook and stir until tender, about 10 minutes. Transfer mushrooms to a bowl; set aside.
  5. Melt 1/4 cup butter in the skillet over medium heat. Whisk in flour; cook and stir until flour no longer tastes raw, about 4 minutes. Slowly whisk in beef stock. Bring to a boil, stirring constantly, then reduce heat to medium-low.
  6. Pour in reserved marinade, Worcestershire sauce, red pepper flakes, and mustard, then add beef and onion mixture. Cover and simmer until meat is tender, about 1 hour. Season with salt and black pepper.
  7. Stir in mushrooms, cream cheese, and sour cream about 5 minutes before serving.

Editor’s Note:

Please note the differences in cooking time when using the magazine version of this recipe.

Nutrition Facts (per serving)

Calories: 567 | Fat: 45g | Carbs: 8g | Protein: 29g

Print Friendly, PDF & Email

Share This

You May Also Like

Avatar photo

About the Author: Jenny Kristy

Spice Seeker, Recipe Weaver, Nomad Chef |With a passport bursting with stamps and a pantry overflowing with global spices, Jenny Kristy isn't just a cook, she's a culinary nomad. Her travels fuel her passion, transforming exotic flavors into recipes that tantalize and transport. She weaves magic in her kitchen, sharing her adventures through meals that whisper of Marrakesh markets and Tuscan trattorias. From teaching sushi to whipping up Moroccan masterpieces, Jenny ignites wanderlust and connects cultures, one delicious bite at a time.

Leave a Reply

Your email address will not be published. Required fields are marked *