How to make 6 Best Beef Stroganoff recipes at home - 30minrecipes

Q: Can I use ricotta instead of sour cream?

You can , technically… but I’ve tried it, and here’s the deal—it’s not quite the same. Ricotta is thicker, grainier, and way milder. If it’s all you’ve got, thin it out with a bit of milk or broth, and add a squeeze of lemon juice to mimic that tangy sour cream vibe. That said? Greek yogurt is a better swap if you have it. And for dairy-free days, I reach for unsweetened coconut yogurt or a good plant-based sour cream.

Q: What kind of mustard should I use?

My go-to? Dijon mustard . It’s got that perfect mellow heat and tang. I’ve also used yellow mustard in a pinch—still tasty, just a little brighter and sharper. What you want to avoid is anything too spicy or seeded. Save that grainy mustard for your bratwurst. In Stroganoff, smooth is the way to go.

Q: What kind of alcohol is in beef stroganoff?

The classic version uses white wine —about ⅓ cup is plenty. It adds depth, balances the creamy sauce, and lifts all the good brown bits from the bottom of the pan. If you don’t want to use wine, no problem. Try a splash of white wine vinegar + broth , or even a squeeze of lemon juice to add brightness. You’ll still get that flavor pop without the alcohol.

Question 1

How do you slow cook beef stroganoff without drying it out?

Accepted Answer

Oh, I’ve been there—thinking I nailed it, only to find the beef all dry and stringy. Here’s what works:
Use beef chuck roast, not stew meat—it stays tender when cooked low and slow.
Brown the beef first for extra flavor, then add it to the slow cooker.
Keep the sour cream out until the very end—stir it in just before serving to keep the sauce smooth.
Set your slow cooker to low for 6–8 hours, or high for 4–5 if you're short on time.
And if it looks a little thick before serving? Stir in a splash of broth or milk to bring it back to life.

Question 2

Can I use ricotta instead of sour cream?

Accepted Answer

You can, technically… but I’ve tried it, and here’s the deal—it’s not quite the same. Ricotta is thicker, grainier, and way milder. If it’s all you’ve got, thin it out with a bit of milk or broth, and add a squeeze of lemon juice to mimic that tangy sour cream vibe.
That said? Greek yogurt is a better swap if you have it. And for dairy-free days, I reach for unsweetened coconut yogurt or a good plant-based sour cream.

Question 3

Why is my Stroganoff sauce gummy?

Accepted Answer

Oh friend, I’ve made gummy Stroganoff more than once—it’s usually a roux issue. Here's what might be going wrong:
You added too much flour or didn’t cook the flour long enough before adding broth. That raw flour taste? Yep. That’s it.
Or you may have stirred the noodles right into the sauce too early. They suck up the moisture and thicken everything fast.
Fix it by whisking in a bit of extra broth or milk until it smooths out. And next time, go easy on the flour—just enough to coat the butter, not clump it up.

Question 4

What kind of mustard should I use?

Accepted Answer

My go-to? Dijon mustard. It’s got that perfect mellow heat and tang. I’ve also used yellow mustard in a pinch—still tasty, just a little brighter and sharper.
What you want to avoid is anything too spicy or seeded. Save that grainy mustard for your bratwurst. In Stroganoff, smooth is the way to go.

Question 5

What kind of alcohol is in beef stroganoff?

Accepted Answer

The classic version uses white wine—about ⅓ cup is plenty. It adds depth, balances the creamy sauce, and lifts all the good brown bits from the bottom of the pan.
If you don’t want to use wine, no problem. Try a splash of white wine vinegar + broth, or even a squeeze of lemon juice to add brightness. You’ll still get that flavor pop without the alcohol.

Question 6

How do I make beef stroganoff more flavorful?

Accepted Answer

I’m glad you asked, because this is where it gets fun. My flavor boosters:
A dash of Worcestershire sauce
A pinch of smoked paprika
A tiny spoonful of soy sauce or miso paste (yes really)
Fresh cracked black pepper at the end
And always—taste as you go
Also: don’t skip the browning step for the beef. That golden crust = flavor jackpot. And remember, Stroganoff sauce should be bold, creamy, and just a little tangy. Balance is everything.

Ingredients

Instructions

Notes

Nutrition