I originally found this classic beef stroganoff recipe in a 1965 clipping from the Cincinnati Post and, like the Three Meat Swedish Meatball recipe, it has become a family favorite, so of course I have to share it.
It's got tender sirloin strips, a rich sour cream sauce, mushrooms, and a splash of sherry. This 1960s version keeps things wonderfully simple: simple ingredients, easy method, and it's done in about an hour. The beef is melt-in-your-mouth tender, the sauce is creamy and savory with tomato paste and sherry, and it's pure comfort food at its best. This is the kind of dish that made stroganoff a dinner party star back in the day, and honestly? It still delivers that same cozy, satisfying goodness today.
The Beef Stroganoff Craze of the 1960s
By the mid-1960s, beef stroganoff had claimed its throne as the ultimate dinner party showstopper. Home cooks across America were mastering this Russian-inspired dish, serving it in chafing dishes at bridge club luncheons and cocktail parties. Family Circle magazine knew exactly what their readers craved, elegant dishes that looked impressive but didn't require a culinary degree.
The version they published captured that sweet spot between sophistication and accessibility. Real sour cream replaced the cream and egg yolk liaison of authentic Russian recipes. Canned beef broth stood in for homemade stock. A splash of cooking sherry added depth without requiring a trip to a specialty shop.
This was cooking for the modern American hostess, someone who wanted to dazzle guests without spending all day in the kitchen. The electric skillet made its debut in living rooms everywhere, turning dinner preparation into tableside theater.
Why This Beef Stroganoff Recipe Still Works
Classic 1960s Beef Stroganoff Recipe
This authentic 1960s beef stroganoff recipe from Family Circle features tender sirloin strips and mushrooms in a rich, creamy sauce. Quick enough for weeknight dinners but elegant enough for company, this vintage recipe has been an all-time favorite for over 60 years.
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
- 1 pound beef sirloin, cut in 1/4-inch wide strips
- 2 tablespoons butter
- 1/2 cup chopped onion
- 1 cup thinly sliced mushrooms
- 1 clove garlic, minced
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1 1/4 cups beef stock (or 1 can condensed beef broth)
- 1 cup sour cream
- 2 tablespoons cooking sherry
Instructions
- Prepare the beef: Combine 1 tablespoon flour and the salt in a shallow dish. Dredge beef strips in the flour mixture until evenly coated.
- Brown the beef: Heat a large skillet over medium-high heat. Add 2 tablespoons butter and let it melt completely. Add the floured sirloin strips and brown quickly, flipping to brown on all sides, about 2-3 minutes total. Remove beef to a plate.
- Cook the vegetables: In the same skillet, add the mushroom slices, chopped onion, and minced garlic. Cook 3 to 4 minutes until onion is just tender and mushrooms are golden. Remove the meat and mushrooms from skillet and set aside.
- Make the roux: Add 2 tablespoons butter to the pan. When melted, blend in 3 tablespoons of flour, stirring constantly. Cook for 1-2 minutes until the mixture smells toasty.
- Create the sauce: Add tomato paste and slowly pour in beef stock, stirring constantly until mixture thickens, about 3-4 minutes.
- Finish the dish: Return meat and mushrooms to the skillet. Remove from heat and stir in sour cream and cooking sherry. Return to low heat briefly to warm through, stirring gently. Do not boil.
- Serve: Serve immediately over parsleyed rice, flat egg noodles, buckwheat groats, or pilaf.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Casseroles
- Method: Stovetop
- Cuisine: American, Russian
How to Make Perfect Classic Beef Stroganoff
Making Beef Stroganoff in an Electric Skillet
The original 1960s recipe suggests using an electric skillet "for serving or cook-at-the-table dramatic flair," and there's genuine wisdom in that advice. Electric skillets were the statement appliance of mid-century kitchens, sitting right on the dining table so the cook could actually join the conversation instead of shuttling back and forth from the stove.
Set your electric skillet to 350°F for browning the beef and vegetables, then reduce to 275°F when you add the stock and create the sauce. The consistent, even heat distribution of electric skillets actually works better than many stovetop burners for preventing hot spots that can curdle the sour cream. Once you stir in the sour cream and sherry, drop the temperature to the "warm" setting (around 200°F) and serve directly from the skillet.
The real advantage is how the electric skillet keeps everything at the perfect serving temperature for 30 to 40 minutes without continuing to cook. Your stroganoff stays silky and warm while everyone goes back for seconds, and you're not hovering over the stove reheating portions. Plus, there's something undeniably retro-glamorous about cooking at the table, even if your guests are in jeans instead of the cocktail attire your grandmother's friends wore.
Recipe Variations, Serving Ideas, & Storage
Recipe Variations
Frequently Asked Questions
Beef sirloin is the sweet spot for classic stroganoff because it's tender enough to cook quickly but has more flavor than tenderloin. Top sirloin, ribeye, or beef tenderloin all work beautifully. Avoid tougher cuts like chuck roast or round steak unless you're planning to braise them for hours. The key is choosing a cut that can cook in just a few minutes and still be tender.
Full-fat Greek yogurt makes an excellent substitute for sour cream and adds extra protein while cutting calories. Use the same amount and stir it in off heat, just as you would with sour cream. Cream cheese thinned with a little milk also works, though it creates a thicker, richer sauce. For a dairy-free version, try coconut cream, but keep in mind it will add a subtle sweet flavor.
Tough beef usually means you overcooked it during the initial browning or let the sauce boil with the meat in it. The beef should only sear for 2-3 minutes total before you remove it from the pan. It finishes cooking gently in the warm sauce at the end. Also make sure you're cutting the meat against the grain into thin strips, which shortens the muscle fibers.
Yes, beef broth works perfectly in this recipe. The original 1960s recipe actually calls for either "beef stock or 1 can condensed beef broth," so canned broth is completely authentic. If using condensed broth, use it straight from the can without diluting. Regular beef broth or stock both work equally well.
The trick is removing the pan from direct heat before stirring in the sour cream. The residual heat is enough to warm the sour cream without making it break. If you need to reheat the dish after adding sour cream, use the lowest possible heat and stir constantly. Never let it boil. Bringing the sour cream to room temperature before adding it also helps.
Egg noodles are the classic choice and what most American families served in the 1960s. White or brown rice, buttered parsley rice, or buckwheat groats (kasha) also work beautifully. The original Family Circle recipe specifically mentions parsleyed rice, flat egg noodles, buckwheat groats, or pilaf as serving options.
Yes, but freeze it before adding the sour cream if possible. Sour cream can separate when frozen and thawed, creating a grainy texture. Freeze the beef and sauce without the sour cream for up to 3 months, then thaw, reheat, and stir in fresh sour cream. If you must freeze it with the sour cream already added, it's still safe to eat but the texture won't be quite as smooth.
Store leftover stroganoff in an airtight container for up to 3 days in the refrigerator. Keep it separate from any noodles or rice for best results. The sauce may thicken as it sits, so add a splash of beef broth when reheating to bring back that silky consistency.
The tablespoon of tomato paste adds umami depth and a subtle tang that balances the rich sour cream sauce. It's a common ingredient in authentic beef stroganoff recipes and helps create that complex, savory flavor that makes people ask for seconds. You won't taste tomato specifically, it just makes everything taste more intensely beefy and delicious.
Yes, brown the beef and vegetables as directed on the stovetop first, then transfer everything except the sour cream to your slow cooker. Add the stock and tomato paste, cover, and cook on low for 4 hours. During the last 15 minutes of cooking, stir in the sour cream and sherry. The beef will be even more tender with this method.
This recipe has fed families for over 60 years because it does exactly what good food should do: it tastes incredible without requiring culinary school skills or a pantry full of specialty ingredients.
What's your history with beef stroganoff? Did your family make it for special occasions, or was it a regular weeknight dinner? I'd love to hear how this recipe connects to your own kitchen memories.
If you make this classic beef stroganoff recipe, please leave a rating and review below!
0 comments