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“I grew up choking down stroganoff. My DH loves it so I would sometimes make it for him and something else for myself. I decided to try a different recipe that didn't use any of the cream of soups. The first time I tried this one was the first time I loved stroganoff. Prep and cooking times are just guesses.”

Ingredients Nutrition


  1. Cut filet of beef into thin strips, sprinkle them generously with salt and pepper, and let them stand for 2 hours in a cool place or in the refrigerator.
  2. Blend flour with 2 Tbs butter in a saucepan over low heat until the roux bubbles and is smooth. Gradually stir in beef stock and cook the mixture until it begins to thicken. Boil it for 2 minutes. Add sour cream alternately with tomato juice or paste, stirring constantly. Simmer the sauce very gently, without boiling it.
  3. Saute the strips of beef in a skillet in 3 Tbs grated onion. Add the contents of the skillet to the sauce, taste for seasoning, and simmer the meat gently without boiling, for 20 minutes.

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