Skip to Content

Beef Stroganoff

Sharing is caring!

I hope all of you had an amazing holiday full of family, friends, and of course, food. It’s always crazy to me how quickly the season flies by.

Now it’s time to pack up the décor and take a break from the cookie baking! Today’s recipe is for a delicious beef stroganoff that is full of the robust flavors of winter.

Tender strips of beef and mushrooms marry with Holland House Red Wine for Cooking and sour cream to create an incredibly hearty and delicious meal. Serve this beef stroganoff over cooked egg noodles or a bed of whipped mashed potatoes for a perfect meal worthy of any occasion.

Be sure to head over to goodLife eats and check out Katie’s recipe for chicken marsala, it looks incredible!


Beef Stroganoff


2 pounds beef chuck roast
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
6 ounces Holland House Red Cooking Wine
2 tablespoons butter
1/2 pound white button mushrooms; sliced
4 green onions, sliced (white parts only)
3 tablespoons vegetable oil
4 tablespoons all-purpose flour
1 (10.5 ounce) can condensed beef broth
1 teaspoon prepared mustard
2 teaspoons Worcestershire sauce
1/3 cup sour cream
salt to taste
ground black pepper to taste
fresh parsley to garnish


1. Remove any fat from the roast and cut into strips 1/2 inch thick by 2 inches long. Season beef with salt, pepper and garlic powder. Place sliced beef into a resealable bag and pour Holland House Red Cooking Wine over the beef. Place in refrigerator and marinate for about one hour.

2. Remove beef from refrigerator. In a large pan, melt butter over medium heat. Add in mushrooms and sauté until lightly browned and softened; about 4-5 minutes. Add in green onions and cook with the mushrooms for 2 minutes. Remove mushrooms and onions from pan and set aside.

3. Add vegetable oil to the same pan and heat over medium high heat. Use a slotted spoon to remove beef from wine marinade; reserve marinade. Use paper towels to pat the beef dry.

4. Add beef to the pan and cook until it is browned and cooked through. Whisk the flour into the beef and juices. Pour in beef broth and reserved red wine marinade. Bring to a boil, stirring constantly. Lower the heat and stir in mustard and Worcestershire sauce. Cover and simmer for 1 hour or until the meat is tender.

5. Five minutes before serving, stir in the mushrooms, onions and sour cream. Heat for approximately 5 minutes. Salt and pepper to taste. Serve over mashed potatoes or cooked egg noodles and garnish with fresh parsley.

All images and text ©

Follow Jamie on Instagram. We love to see what you're baking from MBA! Be sure to tag @jamiemba and use the hashtag #mbarecipes!

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Friday 6th of March 2015

PLEASE do not use holland house for any cooking. use the real thing. any red wine thats good enough to drink is what you need to be cooking with.


Saturday 19th of July 2014

I made this recipe with no changes and it turned out great! Others I have found use a can of condensed soup, I love that this recipe doesn't. I think the wine adds that special something. We ate it over mashed potatoes and I will definitely make it again. Thanks for the recipe!


Saturday 19th of July 2014

Jenny- I am so happy you enjoyed the recipe. Thanks so much for stopping back and leaving your feedback! -Jamie


Monday 23rd of June 2014

please send recipe to my email


Sunday 18th of December 2011

Ok, so I made this tonight for dinner, and I am going to be honest...I wasnt really feeling it..until I added the sour cream at the end....The sour cream took this dinner from 'EH...' to 'AMAZING!' My husband has requested this be made weekly! Thanks!!!


Monday 27th of December 2010

Way to bring back an oldie! Like others, I've had this many times... but have never made it for myself. I wonder why that is? :-)


This site uses Akismet to reduce spam. Learn how your comment data is processed.