Beef Stroganoff

Carol Davis


This is a wonderful recipe. The original came from my red and white checkered cookbook. I, of course, couldn't leave it alone.


☆☆☆☆☆ 0 votes

30 Min
20 Min
Stove Top


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  • 1 lb
    beef sirloin
  • 4 Tbsp
    flour (separated)
  • 1/2 tsp
  • 4 Tbsp
    butter or margarine (separated)
  • 3 oz
    can sliced mushrooms, drained (or use fresh)
  • 1/2 c
    chopped onion
  • 1 clove
    garlic, minced
  • 1 Tbsp
    tomato paste
  • 1 1/4 c
    cold beef stock or 1 can campbell's beef consume
  • 1 c
    sour cream
  • 2 Tbsp
    dry white wine
  • ·
    hot buttered noodles

How to Make Beef Stroganoff


  1. Cut sirloin into 1/4-inch strips. Combine 1 tablespoon flour and 1/2 teaspoon salt. Coat meat with flour mixture. Heat skillet, than add 2 tablespoons butter or margarine. When melted, add sirloin strips and brown quickly on both sides. Add mushrooms, onion, and garlic; cook 3 or 4 minutes to till onion is crisp-tender.
  2. Remove meat and mushrooms from pan. Add 2 tablespoons butter or margarine to pan drippings; blend in 3 tablespoons flour. Add tomato paste. Stir in beef stock or consume. Cook and stir over medium-high heat till thickened and bubbly.
  3. Return browned meat and mushrooms to skillet. Stir in sour cream and wine; cook slowly till heated through. Do not boil. Keep warm over hot water. Serve over hot buttered noodles.

Printable Recipe Card

About Beef Stroganoff

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

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