Beef Stroganoff

Kathy D


This is our favorite, easy version of beef stroganoff. We serve this over cooked broad egg noodles (I usually use about 3/4 of a package). Enjoy!

★★★★★ 2 votes
20 Min
1 Hr
Stove Top


2 lb
sirloin steak, cut 1/4 in. thick across the grain
2 clove
garlic, rub across the meat, then chop
6 Tbsp
3 1/2 tsp
1/2 tsp
black pepper
2 tsp
1/2 c
canola oil
1 c
yellow onion, chopped
1 can(s)
condensed beef consomme (regular-size can - approx 14 oz?)
1 lb
mushrooms, sliced
1 1/2 c
sour cream
3/4 bag(s)
broad egg noodles, cooked
2 tsp
chives and/or parsley, chopped - optional for garnish
poppyseeds - optional - sprinkled for garnish


1Mix the flour, salt, pepper, and paprika together in a bowl. Toss in the prepared and sliced meat - coat all slices in the flour mixture.
2Heat oil on med. high heat in a large skillet. Brown the meat. Add in the chopped onion and cook until translucent.
3Add the condensed consomme with 1/2 Cup water and mushrooms to the meat mixture. Cover, turn the heat to low and simmer for 1 to 2 hours. *The meat gets more tender the longer it cooks.
4When ready to serve, add the sour cream and mix completely. Wait until the sour cream is heated up and then serve the mixture over your cooked egg noodles. You may garnish with chives and/or parsley and poppyseeds if you like. Enjoy!

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Eastern European
Other Tag: For Kids