Craig Claiborne's Beef Stroganoff

By Craig Claiborne

Updated Sept. 11, 2025

Craig Claiborne's Beef Stroganoff
Michael Kraus for The New York Times
Total Time
45 minutes
Rating
4(2,674)
Comments
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This classic recipe appeared in a 1963 Times article by Craig Claiborne about the increasing popularity of beef stroganoff (the article featured not one, but two slightly different recipes for the dish.) Mr. Claiborne reported that “the meat-and-cream dish is of Russian provenance, likely named for a noted Russian gourmet, Count Paul Stroganoff, a dignitary in the court of Czar Alexander III.” Stroganoff may not be considered haute cuisine any longer, but the rich stew, dotted with mushrooms and laced with sour cream, is still deeply satisfying and the perfect antidote to a chilly day. Serve it over buttered parsley noodles.

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Ingredients

Yield:4 to 6 servings
  • ½cup flour
  • 1teaspoon salt
  • ¼teaspoon freshly ground black pepper
  • 2pounds beef tenderloin or boneless sirloin of beef, trimmed of all exterior fat and cut int 2-by-¼-by-¼-inch strips
  • ½cup (one stick) butter
  • ½cup finely chopped onion
  • ½pound mushrooms, thinly sliced
  • 2cups beef or chicken stock, ideally homemade
  • 1cup sour cream
  • 3tablespoons tomato paste
  • 1teaspoon Worcestershire sauce
  • 3tablespoons finely chopped parsley
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

497 calories; 31 grams fat; 17 grams saturated fat; 1 gram trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 17 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 39 grams protein; 715 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine the flour, salt and pepper. Dredge the meat in the mixture.

  2. Step 2

    Brown the meat in one-quarter cup of the butter in a saucepan. Remove meat from the pan and set aside.

  3. Step 3

    Add the onion to the pan and sauté until transparent. Add the mushrooms and remaining butter and sauté 3 to 5 minutes longer.

  4. Step 4

    Add the beef stock or bouillon and bring to a boil. The preparation, to this point, may be done ahead.

  5. Step 5

    Add the meat to the sauce and cook until meat is tender but not overcooked, 3 to 10 minutes, stirring often.

  6. Step 6

    Combine sour cream, tomato paste and Worcestershire sauce. Add some of the beef sauce to sour cream mixture. Return to pan and heat meat and sauce, stirring. Do not boil. Sprinkle with parsley. Serve with buttered parsley noodles.

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Ratings

4 out of 5
2,674 user ratings
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Comments

Mary Taylor

Lose the tomato paste and add 1 1/2 t. Coleman's dry mustard for a more authentic Russian version. Really really good.

Margaux Laskey, Staff Editor

This was really, really good. A classic version of a classic dish. I used sirloin b/c I couldn't imagine dousing pricey tenderloin in cream sauce. Grown-ups and kiddos loved it. We'll repeat!

Bill T

2 tbsps in my recipe. smokey Paprika.

ed

This was great. Sure, make whatever changes you like, but this is a good starting place or ending place. I used Greek yogurt which is basically, to me, the same as sour cream. I had 16 ounces of mushrooms but that worked fine, too. It's going to be good whatever tweaks you make as long as you follow the basic instructions.

Ly

Used mince beef instead as that was what we had on hand, a slug of white wine to deglaze, and served it on sweet potato gnocchi and topped with greek yoghurt at plating. The savory balanced the sweet.

EK

Used olive oil instead of butter. Turned out great. Shiitake mushrooms keep their form so they are better option than white mushrooms.

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