The best pairing for classic Beef Stroganoff is a Merlot, especially a heavily oaked one. The soft tannins of the Merlot work well with what the sauce does to the beef. A well aged Cab based Bordeaux would work well too (again, soft tannins).
If you use a lot of mushrooms and a little more pepper, an old world style Syrah would work well to.
Would not use: Zinfandel (unless you use a lot of pepper) New world style Shriaz (or fruit forward) Pinot Noir
My personal choice is Bordeaux. Beef stroganoff has pretty primary and non-spicy flavors along with earthy mushroom (well, maybe not with the button mushrooms in the grocery - try ****akes) - a really good match for a medoc wine.
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