Beef Strognaoff

Kathy Williams


This is a flavorful recipe. Add the dijion mustard and sour cream to your taste. You could omit the beef and just use mushrooms and it would still be great.

Featured Pinch Tips Video

☆☆☆☆☆ 0 votes
15 Min
35 Min
Stove Top


1 lb
beef round steak, sliced into thin strips
1 lb
mushrooms, sliced
1 medium
onion, diced
2 clove
garlic, minced
1 Tbsp
tomato paste
2-3 Tbsp
2-3 Tbsp
olive oil
2 Tbsp
worcestershire sauce
2 c
beef broth, reduced sodium
1/3 c
red wine
bay leaves, dried
1 tsp
marjoram, dried
2 Tbsp
dijon mustard
2 Tbsp
sour cream


2 bag(s)
(15oz) frozen cauliflower, cooked and drained.
1 Tbsp
1-2 Tbsp
sour cream
garlic powder to taste
salt and pepper to taste
2-4 Tbsp
instant mashed potatoes (optional)


1In a non stick skillet on medium heat cook mushrooms until they just release their moisture, add worcestershire sauce and cook a minute or two more. Set aside.
In a dutch oven heat olive oil on medium high heat. Lightly dust beef strips with flour. Working in batches brown meat on all sides and put on a plate.
2Add the onions to the pot, salt and pepper and sautee until transluecent, add garlic and tomatoe paste, sautee until tomatoe pastes is turns a crimson red and fragrant. Add red wine and stir for a minute or reduces by half.
3Add beef broth, bay leaf, and marjoram. Bring to a boil and add the beef and mushrooms. Set to a simmer stirring ocassionally for about 30-40 minutes. Reduce heat to low. Stirring slowly add the dijion mustard and sour cream to taste. Salt and pepper to taste.
4Faux Potatoes: make sure the cauliflower is cooked through. Add butter, garlic powder, salt and pepper.
Mash with a potatoe masher or use a hand mixture. Beat until smooth and creamy. Add sour cream to taste.
Stir in potato flakes if you want.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Dietary Needs: Low Carb