All 163 beef stroganoff recipes
Grouped by the kind of cookie they actually make.
Every recipe we could resolve to grams, from 40 sites, sorted by how many cooks have rated it. The group is measured from the formula, not read off the title — which is why a few sit somewhere their own name would not suggest. Back to the recipe and the tweaks →
Stovetop, fast sear · 61
The classic route — thin strips of tender beef (sirloin, tenderloin) seared hard for a couple of minutes total, then folded into a quickly built sour-cream pan sauce off the heat. The entire cook is the sear.
Oven, Dutch oven · 55
A genuinely different dish, chemically: tough stewing beef (chuck, round) braised covered for an hour or more, then finished with sour cream at the end — closer to a beef stew with a dairy finish than to the classic fast-seared version.
Slow cooker · 30
The slow-braise arm again, sealed and hands-off — walk away for hours on a tough cut, then stir the dairy in off the heat at the very end.
Pressure cooker · 17
The fastest way to a tender tough cut, via pressure's accelerated collagen conversion — a shortcut version of the slow-braise arm, not the fast-sear one.
Every recipe is its author's work and links to their page. Want the underlying table? Take the JSON.