Chef John's Classic Beef Stroganoff

My family absolutely enjoyed this dish! I didn't have the time to prepare creme fraiche, so I substituted it with sour cream. For the next cooking session, I am eager to try it with creme fraiche. Remember to butter your noodles. This recipe surpasses my previous one that relied on cream of mushroom soup. I highly recommend it! You won't be let down.

Oh my goodness, I've made this recipe around 4 times now, and it never disappoints! It's a wonderful dinner that my picky husband absolutely loves. I like to double the mushrooms and onions because we enjoy lots of veggies. Following the chef's recommendation, I make my own creme fraiche, which is super easy with just cultured buttermilk and heavy whipping cream. You need to start preparing it 2 days ahead of making the stroganoff, but it's totally worth it. Unlike sour cream, creme fraiche doesn't separate when simmered, allowing you to reduce the sauce beautifully. When browning the mushrooms, it's important to be patient. Initially, they may seem like they're just stewing in their juices, but as the water evaporates, they start to brown and caramelize beautifully. I learned this valuable tip from Chef John, and it usually takes me about 15 minutes to achieve that perfect golden color. Rushing this step in the past left me with undercooked mushrooms, so patience is key! I like to serve this delicious stroganoff over hot buttered poppyseed egg noodles (I use pappardelle from Trader Joe's) alongside a refreshing pickled cucumber and onion salad. Thank you for reading, and I highly recommend trying out this recipe!

Outstandingly simple. I purchased and utilized creme fraiche in accordance with the Chef's recommendation, however, going forward, I believe sour cream would be a better choice. I wasn't fond of the thin texture that resulted from using creme fraiche. Nevertheless, the taste of the dish is truly exceptional!

Chef John usually opts for top-notch ingredients, but this dish feels more like a stew with sour cream. I prefer using thin strips of high-quality beef, cooked briefly in butter to rare or medium rare perfection in small batches. I make sure to save the delicious meat juices for the gravy by straining them into a measuring cup. Then, I sauté mushrooms, garlic, and onion in butter, sprinkle in flour, and gradually incorporate the meat juices and broth to create a rich gravy. Sometimes a touch of horseradish adds a nice kick. Finally, I gently reheat the meat in the gravy, remove from heat, and stir in sour cream. For me, the key is to cook the meat just right to keep it tender and juicy.

This Stroganoff is incredibly delicious. It is truly one of the best I have ever had. Using high-quality chuck is essential to elevating the dish. The addition of "Better Than Bouillon" Roast Beef Base and Creme Fraiche really takes it to a whole new level.

We thoroughly enjoyed it! I simply tossed in some fresh peas a few minutes before mixing in the crème fraîche.

My husband and I absolutely adore this recipe! It's definitely one we will be making again and again!

I deviated from the recipe for numerous reasons, but the end result was still absolutely delicious. One addition I plan to make next time, in addition to the modifications I already made, is to include some rosemary at the start.

I used stew meat, so I had to cook it for a while, but otherwise followed the instructions, and it turned out to be very delicious.

This dish was decent, but not exceptional. It was definitely easy to make, but my family and I felt that it lacked flavor. We won't be preparing this again.