Beef Stroganoff-Thea's

Thea Pappalardo


I found this recipe in a Russian cookbook back in the early 60's. According to that book, true stroganoff has a mustard sauce. I have changed the sauce a bit over the years and I usually make 1 1/2 or 2 times the sauce because it is just so good. Unfortunately, we were halfway through dinner when I remembered that I didn't take a photo. I'll try to remember the next time.

★★★★★ 1 vote
Stove Top


1 1/2 lb
top sirloin london broil or boneless steak
1 tsp
1 tsp
3 Tbsp
butter, divided
1 Tbsp
1 c
beef broth
1 tsp
dijon mustard
3 Tbsp
sour cream, room temperature

How to Make Beef Stroganoff-Thea's


  • 1Trim all fat from meat and cut into 1/2" thick slices. Season with salt & pepper.
  • 2Melt 1 1/2 tablespoons of butter in a large saucepan and stir in flour. Cook for a minute or two and then add beef broth. Bring to a boil, then stir in mustard. Cook, stirring constantly until the sauce is thick and smooth.
  • 3In a skillet, heat remaining butter until very hot. Brown meat slices quickly on both sides and remove from pan. Add sour cream to mustard sauce and bring to a boil. Add meat to sauce, cover and keep warm for 15-20 minutes. You must keep it hot without simmering. (I turn on my oven and sit the pot on the rear of the stove top for this.)
  • 4Before serving, heat over high heat for 2-3 minutes. Serve over rice.

Printable Recipe Card

About Beef Stroganoff-Thea's

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