Savory Beef Stroganoff~Robynne

Robynne Glenn


My grown daughter loves being on her own and independent, but she misses our "magic refrigerator" full of food made with LOVE. Beef Stroganoff is one of the dishes she misses the most.

The key is a good cut of beef such as flank steak (cut across the grain), beef tenderloin or top sirloin, browned quickly in butter in an uncrowded pan.

Disclaimer: I have always used recipes as a guide and use my instincts and experience to alter or omit ingredients as I cook. Therefore, it has always been a challenge when sharing recipes with others. I doubt I make dishes the same way twice. So, I advise you to use my recipes the same way. Trust your experience and adjust to your personal taste~Robynne

Serve on a bed of homemade or homestyle egg noodles and your favorite veggie :)


★★★★☆ 5 votes

20 Min
30 Min
Stove Top


  • 2 1/4 lb
    flank steak, tenderloin or top sirloin
  • 6 Tbsp
  • 3 clove
    garlic, halved
  • 1 c
    onion, chopped
  • 2
    6 oz cans button mushrooms, drained **i usually omit these
  • 3 Tbsp
    all purpose flour
  • 1/2 tsp
  • 1/8 tsp
    black pepper
  • 3
    beef bouillon, cubes, crumbled **i usually substitute beef base
  • 10 1/2 oz
    condensed beef broth
  • 1/4 c
    dry white wine
  • 1 Tbsp
    fresh dill, snipped or 1 teaspoon dried dillweed
  • 1 c
    sour cream

How to Make Savory Beef Stroganoff~Robynne


  1. FREEZE STEAK for 15 minutes; it will be easier to slice.
  2. Trim off excess fat. Slice steak, 1/4 inch thick in 2 " strips.
  3. I season my steak with granulated garlic and pepper at this point, but it is my personal preference.
  4. In large skillet, heat 2 tablespoons butter until very hot. Add sliced steak (just enough to cover bottom, do not overcrowd); brown quickly on both sides. Remove from pan as it browns; continue browning the rest of the beef; add more butter if needed.
  5. Add remaining butter to skillet. Saute garlic , onion and mushrooms 5 minutes. Remove from heat. Discard garlic.
  6. Stir in flour until smooth; add bouillon cubes or beef base. Gradually stir in broth. Bring to boiling, stirring until thickened; reduce heat and salt and pepper to taste. Simmer 5 minutes.
  7. Over low heat, stir in wine, dill and sour cream. Add the browned beef; heat slowly until thoroughly hot.
  8. Serve on buttery egg noodles or white rice if you prefer.

Printable Recipe Card

About Savory Beef Stroganoff~Robynne

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Eastern European

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