Beef Stroganoff

Julia Ferguson


My mother use to make this when I was a kid. I absolutely love it, but the hubs, not so much. He would rather eat a hamburger instead of something with sour cream in it.
My mom always served it over fluffy white rice.

This recipe is from a cookbook my mother used often. Margaret Mitchell's Mealtime Magic Meat and Poultry Cookery, published by Wear Ever, copyright 1951

★★★★★ 2 votes
Stove Top


3 Tbsp
1/2 lb
fresh mushrooms or 2 four ounce cans
1 large
onion, cut into 1/2 inch slices
1 1/2 - 2 lb
flank steak
1 Tbsp
bottled horseradish
1/2 c
1 tsp
thick condiment sauce, (your favorite steak sauce)
1 1/4 tsp
1/8 tsp
1 c
sour cream

How to Make Beef Stroganoff


  • 1Melt butter in fry pan; saute mushrooms, onion slices 5 minutes; remove from fat.
  • 2Trim fat from steak; mince fat; add to butter in fry pan.
  • 3Remove tough, fibrous skin from steak.
  • 4Slice meat across grain into 1 inch strips; roll in flour; brown on all sides in butter and fat cut from meat.
  • 5Place onion mushroom mixture on top of meat; add horseradish, water, condiment sauce, salt and pepper.
  • 6Cover; cook over low heat 2 hours or until meat is tender.
  • 7Just before serving, add sour cream; thicken gravy if desired.
  • 8Serve over hot fluffy white rice or egg noodles.

Printable Recipe Card

About Beef Stroganoff

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Other Tag: Heirloom