Beef Stroganoff - Dee Dee's

Diane Hopson Smith


This is a hearty meal full of flavor. And, an old time favorite that I started making in the late 80's.

We were always exchanging recipes at work back then and I don't remember who shared this recipe with me but it's one of the best stroganoff dishes I've ever tasted.

I've tweaked it some to suit our taste.

Hope you enjoy!

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★★★★★ 4 votes
15 Min
30 Min
Stove Top


2 lb
sirloin steak, cut into thin strips
1/2 c
butter, divided
2 large
onions, chopped
2 clove
garlic, minced
1/4 c
all purpose flour
1 tsp
paprika, i used hungarian
salt and pepper to taste
(10.5 ounce) can beef broth
(4.5 ounce) can sliced mushrooms, draned
1 tsp
dried basil
1 Tbsp
worcestershire sauce
1 c
sour cream
cooked rice or noodles


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1Slice meat thin; set aside.

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2In a large skillet, melt 1/4 cup butter over medium heat; saute onions and garlic until tender. Remove skillet; set aside. NOTE: I used a cast iron dutch oven.

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3Combine flour, salt, pepper, and paprika in a gallon size ziploc bag or large bowl. Dredge meat in flour mixture.

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4Melt remaining butter in skillet and brown meat on all sides. (Don't worry about cleaning out the small bits of onion, just toss the butter in the already hot skillet)

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5Once meat is browned; add broth, mushrooms, Worcestershire sauce, basil and onions to meat mixture; cook until mixture thickens, about 5 minutes.

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6Just before serving, stir in sour cream. Heat through, but do not boil. Serve immediately over rice or noodles.

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7NOTE: I perfer this over egg noodles that I've seasoned with Butter Chive Sauce, but today it was rice because we were out of noodles. Rice is a worthy substitute. Enjoy!

About this Recipe

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