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


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


  • 1Cut 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.
  • 2Remove 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.
  • 3Return 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