Beef Stroganoff

Francine Lizotte


Cooked in a lovely mustard cream sauce and served over buttered egg noodles, this is a flavorful comfort food that your whole family will enjoy!


☆☆☆☆☆ 0 votes

4 servings
10 Min
1 Hr
Stove Top



  • 2 lb
    beef chuck roast or inside round
  • ·
    ground himalayan sea salt, to taste
  • ·
    freshly ground black pepper, to taste (i always use mixed peppercorns)
  • 1 1/2 Tbsp
    olive oil
  • 1 Tbsp
  • 1/2 medium
    white onion, diced
  • 10-12 oz
    cremini mushrooms, washed and thinly sliced
  • 2 large
    cloves garlic, pressed
  • 1 1/2 Tbsp
    unbleached all-purpose flour
  • 1/3 c
    red wine
  • 1 1/2 c
    low-sodium beef broth
  • 1 1/2 tsp
    cooking sherry
  • 1 tsp
    worcestershire sauce
  • 4 tsp
    dijon mustard
  • 1/2 c
    light sour cream, plus more for garnish if desired
  • 1/3 c
    light cream cheese, softened
  • 1/4-1/2 tsp
    garlic salt, or to taste
  • 2 tsp
    cornstarch mixed with 1/2 cup water
  • ·
    fresh chopped parsley, for garnish

  • 2 c
    low-sodium chicken broth
  • 4 c
    egg noodles
  • 1/4 c

How to Make Beef Stroganoff


  1. In a large skillet over high, heat oil until nearly smoking. Season beef generously with salt and pepper; transfer to hot skillet. Working in batches, cook meat strips, stirring constantly, for 1 ½ minutes or until slightly brown. Using a slotted spoon, transfer cooked strips to a bowl while cooking the remaining beef; set aside.
  2. In the same skillet over medium heat, add butter. When melted, add onions and mushrooms; sauté until brown, about 5 minutes. Add garlic and stir for 30 seconds. Stir in flour and cook for 2 minutes until incorporated. Pour wine and beef stock, scraping the bottom of the pan to release any browned bits. Bring to a simmer and cook for 4-5 minutes or until sauce thickens.
  3. Add cooking sherry, Worcestershire sauce and Dijon mustard, stirring until mixed. Return beef to skillet; bring to a simmer. Cover, reduce heat to low and cook for 45 minutes or until beef is tender and sauce is thick. Stir every 20 minutes.
  4. In a bowl, whisk sour cream and cream cheese with ¼ cup of simmering sauce. Pour in the beef mixture about 5 minutes before cooking time is over. Sprinkle garlic salt and adjust seasoning if needed. If sauce is not thick enough, add cornstarch mixed with water. Ladle beef mixture over egg noodles with a dollop of sour cream; sprinkle parsley on top.
  5. To cook egg noodles, in a shallow, large bottomed non-stick pan, bring chicken broth to a boil on medium-high heat. Add egg noodles and cook for about 10 minutes. Drain noodles and returns to pan. Add butter and stir noodles until well-mixed
  6. To view this recipe on YouTube, click on this link >>>>

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