Beef Stroganoff

Deborah Fisher


This is a recipe my mom used to make, and the family has always enjoyed it. Perhaps "Southern" in style, but technically, it's a Russian dish. I won't vouch for how Russian my version is though! It's easy to make in whatever amount you choose, and ingredient amounts are flexible as well. Any steak sort will work, including cheaper round steak. Some like it with a little onion, though we prefer it without. If you want that, perhaps a half cup finely chopped and added with the mushrooms, or just a dash or two of onion powder, if you prefer. Nice and filling dish, great for cooler nights.


☆☆☆☆☆ 0 votes

20 Min
1 Hr
Stove Top


  • 4 lb
  • 1 pkg
    white mushrooms
  • 8 oz
    sour cream
  • 16 oz
    egg noodles, uncooked
  • 1-2 tsp
    black pepper
  • 1 dash(es)
  • 1 c
  • 1/2 c
    corn starch
  • ·
    vegetable oil

How to Make Beef Stroganoff


  1. Cut steak into bite-sized pieces, trimming off excess fat.
  2. Wash mushrooms, and chop into small pieces.
  3. In a medium bowl, blend the flour and cornstarch. You can use just flour but it takes a little longer to thicken.
  4. Coat the steak in flour, and brown in vegetable oil in a large skillet.
  5. Once the meat is browned through, add the mushrooms, and cover with water. Add a dash of salt and pepper to taste. I use a decent amount of pepper, but it's a personal preference.
  6. While this cooking, boil water for egg noodles. When they are done, drain and add in around a tablespoon of stick butter/margarine, and stir so they don't get sticky.
  7. Stir the stroganoff occasionally as it cooks. When thickened, remove from heat and stir in sour cream. Serve over egg noodles.

Printable Recipe Card

About Beef Stroganoff

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Southern
Hashtag: #russian

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