Beef Strognaoff

Kathy Williams


This is a flavorful recipe. Add the dijion mustard and sour cream to your taste. You could omit the beef and just use mushrooms and it would still be great.


☆☆☆☆☆ 0 votes

15 Min
35 Min
Stove Top


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1 lb
beef round steak, sliced into thin strips
1 lb
mushrooms, sliced
1 medium
onion, diced
2 clove
garlic, minced
1 Tbsp
tomato paste
2-3 Tbsp
2-3 Tbsp
olive oil
2 Tbsp
worcestershire sauce
2 c
beef broth, reduced sodium
1/3 c
red wine
bay leaves, dried
1 tsp
marjoram, dried
2 Tbsp
dijon mustard
2 Tbsp
sour cream


2 bag(s)
(15oz) frozen cauliflower, cooked and drained.
1 Tbsp
1-2 Tbsp
sour cream
garlic powder to taste
salt and pepper to taste
2-4 Tbsp
instant mashed potatoes (optional)

How to Make Beef Strognaoff


  • 1In a non stick skillet on medium heat cook mushrooms until they just release their moisture, add worcestershire sauce and cook a minute or two more. Set aside.
    In a dutch oven heat olive oil on medium high heat. Lightly dust beef strips with flour. Working in batches brown meat on all sides and put on a plate.
  • 2Add the onions to the pot, salt and pepper and sautee until transluecent, add garlic and tomatoe paste, sautee until tomatoe pastes is turns a crimson red and fragrant. Add red wine and stir for a minute or reduces by half.
  • 3Add beef broth, bay leaf, and marjoram. Bring to a boil and add the beef and mushrooms. Set to a simmer stirring ocassionally for about 30-40 minutes. Reduce heat to low. Stirring slowly add the dijion mustard and sour cream to taste. Salt and pepper to taste.
  • 4Faux Potatoes: make sure the cauliflower is cooked through. Add butter, garlic powder, salt and pepper.
    Mash with a potatoe masher or use a hand mixture. Beat until smooth and creamy. Add sour cream to taste.
    Stir in potato flakes if you want.

Printable Recipe Card

About Beef Strognaoff

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Dietary Needs: Low Carb

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