Beef Stroganoff

Connee Sheckler


This was my late mother's recipe. It is a family favorite.

★★★★★ 1 vote
5 Min
25 Min
Slow Cooker Crock Pot


1-1/2 lb
round steak, cut into cubes
1 c
all-purpose flour
1 tsp
ground mustard
1/2 tsp
black pepper
1/4 tsp
4 Tbsp
extra virgin olive oil, divided
1 large
yellow onion, sliced
1 lb
mushrooms, sliced
2 c
sour cream
1 c
beef broth
1/3 c
2 Tbsp
worcestershire sauce
1 Tbsp
ground mustard
cooked egg noodles.


1Combine flour, ground mustard, pepper and salt in large bowl. Coat beef cubes in mixture.
2Add 2 tablespoons of the olive oil to a large skillet. Set to medium-high heat.
3Add coated beef cubes to skillet; turning often until all sides are browned, about 10 minutes.
4With slotted spoon, remove beef from pan; wipe pan clean with paper towel.
5Add remaining olive oil to skillet; reduce heat to low.
6Add onions and mushrooms to pan; saute until onions are golden, about 5 minutes.
7Add remaining ingredients to pan; stirring well after each addition.
8Reduce heat to low; cook, uncovered, for 5-10 minutes or until mixture thickens*
*Note, if using reduced fat sour cream, you may need to add 1 teaspoon of flour, mixed into 1/4 cup water, to thicken gravy.
9Serve over cooked egg noodles.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: German