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best beef stroganoff

a recipe by
Lori Ann
Pompano, FL

I've been making this recipe for years that I tweaked from an old Better Homes and Gardens cookbook from the 70s. It is fairly easy recipe to make and very, very good. I don't always use sirloin steak sometimes I use a lean round or even a London broil. If you use other less tender cuts, you must either use meat tenderizer or cook the beef longer. I don’t use wine just because I don’t like food cooked in wine, but you can add 1/2 cup white wine when you add the mushrooms if you like. I think it changes the whole dish and I like it without. Your preference.

serves 6
cook time 45 Min
method Stove Top

Ingredients For best beef stroganoff

  • 1 1/2 - 2 lb
    beef sirloin steak or round steak cut into thin strips
  • 3 Tbsp
    all purpose flour
  • 1 tsp
  • 3 Tbsp
  • 1 lb
    white mushrooms, sliced
  • 1 sm
    onion chopped
  • 3 clove
    garlic, minced
  • 3 Tbsp
  • 4 Tbsp
    all purpose flour
  • 3 Tbsp
    tomato paste
  • 3 c
    beef stock or broth
  • 3/4 c
    sour cream
  • 1 lb
    wide egg noodles or noodles of choice

How To Make best beef stroganoff

  • 1
    1. Mix flour and salt. Coat beef strips with the flour and salt mix. I toss them in a bowl with my hands. Add a little extra flour if not coated well.
  • 2
    Heat 3 tablespoons of butter in large Dutch oven over medium/high heat and quickly brown beef strips.
  • 3
    Add the sliced mushrooms and onions to the beef and cook for about 3-5 minutes. LOWER HEAT IF NECESSARY. Stir the mixture often during this time.
  • 4
    Add the minced garlic and cook another 2-3 minutes. Do not overcook.
  • 5
    Remove the meat mixture and mushroom mixture to a bowl and set aside.
  • 6
    In the same Dutch oven, melt 3 tablespoons of butter over medium heat then add 4 tablespoons of flour and the tomato paste to make a roux. Keep stirring and scraping quickly with a large spoon until the roux forms and this is all well mixed. It will look rather dry. Now, add the beef broth or stock and cook until a little thickened and all the roux is incorporated. Keep stirring down the roux pieces until it is all mixed together. Don't stop stirring until thickened.
  • 7
    Now add the meat, mushroom and onion mixture to the thickened sauce. Cover and simmer on low heat until meat is tender. Sirloin will take about 15-20 minutes and round steak will take longer about 30 minutes until tender.
  • 8
    Once the beef is tender turn off and remove from the heat. Add the sour cream and mix well. Do not boil this or the sour cream will curdle. Reheat on low if necessary.
  • 9
    Cook noodles of choice as directed on the package and ladle the stroganoff over the noodles to serve. Enjoy!

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