Grammy's Kitchen · Beef Stroganoff · Leftover Steak Stroganoff for Two
One of 136 beef stroganoff recipes we measured
It ranks #3 of 136 for heat level among the beef stroganoff recipes we compared. 125 cooks on www.thespruceeats.com rate it 4.4★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 136.
| this recipe | typical | |
|---|---|---|
| liquid | 143% | 98% |
| fat | 14% | 6% |
| aromatics | 76% | 21% |
| salt | 0% | 0% |
| thickener | 8% | 2% |
| vegetables and beans | 114% | 33% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.8 | 0.6 |
Adapts cleanly: nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 198 g | 6 to 8 ounces cooked steak or raw sirloin tips (trimmed and sliced 1/8-inch thick) |
| 227 g | 8 ounces cremini or white button mushrooms (washed and quartered) |
| 1/4 teaspon kosher salt | |
| 28 g | 2 tablespoons butter (or more if using raw beef) |
| 150 g | 1 large shallot (or half a small onion, sliced thinly; about 1/4 cup) |
| 15 g | 2 tablespoons flour |
| 56 g | 1/4 cup cognac (or brandy) |
| 240 g | 1 cup beef stock or broth (low sodium if canned) |
| 43 g | 3 tablespoons sour cream |
| For serving: egg noodles | |
| Optional: 1 tablespoon fresh dill or parsley (minced) |
Method: 13 steps, published by www.thespruceeats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This was very yummy! I did not add water to the mushrooms (not sure the point?) I sautéed them with the onion in the 2 T of butter. When they were soft I stirred in the flour, then added the broth. I had no cognac so skipped that step. I added Worcestershire s” — a cook
“I have made this numerous times, probably 20 times. Tonight I was the first time didn't have cognac, brandy or wine, just used beef broth and I liked it best from all the times made! We also use leftover roast or steak each time, added in near end to just warm” — a cook