Beef Stroganoff

Had a hankering for Beef Stoganoff last night so we made it. Served it over egg noodles with some braised Brussel sprouts. It was mighty good.


Author: Laura Kirkley

Serves: 6

Beef Stroganoff


2 pounds, sirloin steak, trimmed – sliced 1/4-inch thick
1/2 cup, butter
2 cups, onion – coarsely chopped
6 cloves, garlic – minced
1/2 pound, fresh mushrooms – sliced 1/3-inch thick
2 tablespoons, flour
1/2 teaspoon, salt
10 1/2 ounces, beef or chicken stock or broth
1/4 cup, white wine
1 pint, sour cream
1 teaspoon, Worcestershire sauce
parsley or fresh dill – chopped


  1. Chill steak in freezer until partially frozen to make slicing easier
  2. Cut steak into strips 2 X 1/4-inch thick
  3. Heat 1/4 cup butter in frying pan on medium high heat, brown meat in small batches, this will insure proper browningIMG_9073
  4. Remove each batch from pan and keep hot
  5. Add remaining butter, mushrooms and onion, cook until tender
  6. Add garlic and continue cooking for approximately 30 seconds
  7. Reduce heat to medium
  8. Stir in flour, salt and pepper and cook until flour is well integrated and browned
  9. Add wine and continue cooking until reduced
  10. Add beef or chicken stock and steak to mixture allow this mixture to come up to heat and simmer for 10 minutes.
  11. Add Worcestershire and sour cream, do not allow this to boil.IMG_9087.JPG
  12. Cover and heat
  13. Serve on hot buttered noodles with a dash of dill


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