Beef Stroganoff

Connee Conehead


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.

How to Make Beef Stroganoff


  1. Combine flour, ground mustard, pepper and salt in large bowl. Coat beef cubes in mixture.
  2. Add 2 tablespoons of the olive oil to a large skillet. Set to medium-high heat.
  3. Add coated beef cubes to skillet; turning often until all sides are browned, about 10 minutes.
  4. With slotted spoon, remove beef from pan; wipe pan clean with paper towel.
  5. Add remaining olive oil to skillet; reduce heat to low.
  6. Add onions and mushrooms to pan; saute until onions are golden, about 5 minutes.
  7. Add remaining ingredients to pan; stirring well after each addition.
  8. Reduce 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.
  9. Serve over cooked egg noodles.

Printable Recipe Card

About Beef Stroganoff

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

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