Grammy's Kitchen · Beef Stroganoff · Russian Beef Stroganoff (Bef Stroganov)
One of 136 beef stroganoff recipes we measured
90 cooks on www.thespruceeats.com rate it 4.2★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 136.
| this recipe | typical | |
|---|---|---|
| liquid | 60% | 98% |
| fat | 17% | 6% |
| aromatics | 46% | 21% |
| salt | 0% | 0% |
| thickener | 1% | 2% |
| vegetables and beans | 17% | 33% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.8 | 0.6 |
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 beef tenderloin (sliced into thin, 2-inch-long strips) |
| Salt and pepper | |
| pepper | |
| 300 g | 2 onions (finely chopped) |
| 113 g | 4 ounces butter |
| 113 g | 4 ounces button mushrooms (sliced) |
| 8 g | 1 tablespoon all-purpose flour |
| 120 g | 1/2 cup beef stock |
| Pinch dry mustard | |
| 16 g | 1 tablespoon tomato paste |
| 115 g | 1/2 cup sour cream |
| 170 g | Optional: 6 ounces white wine |
Method: 7 steps, published by www.thespruceeats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is a good base, but 4 oz of butter is way too much. That's a whopping eight tablespoons or half a cup. I cut the butter back to two tablespoons, increased the broth to a full cup, and tinkered with the ratio of beef to mushrooms - Eight ounces of mushroom” — a cook
“How is paprika not involved?” — a cook