Beef Stronganoff

Lucy Selvaggio-Diaz


This is a lower fat version of the popular classic, but still delicious!


★★★★★ 1 vote

10 Min
25 Min
Stove Top


  • 1 lb
    beef top round steak, boneless and sliced thin
  • 1/2 tsp
  • 1/4 tsp
    freshly ground black pepper
  • 1 Tbsp
  • 1 Tbsp
  • 1 1/2 c
    sliced onions
  • 2 c
    sliced mushrooms
  • 2 Tbsp
  • 1 can(s)
    chicken broth (15 ounce)
  • 2 tsp
    dijon mustard
  • 1 c
    sour cream

How to Make Beef Stronganoff


  1. Season meat with salt and pepper. Heat oil in a large skillet over medium high heat. Add beef and cook about 4 minutes, stirring to brown evenly. Remove and set aside.
  2. Melt butter in the skillet. Add onions and cook until softened, stirring occasionally, about 4 minutes. Add mushrooms and cook about 4 minutes more. Sprinkle 1 tablespoon flour into skillet and stir until incorporated. Repeat with second tablespoon of flour. Pour in broth in a stream while stirring. Bring to a boil, then reduce heat and stir in mustard.
  3. Return beef and any accumulated juices. Heat for about 2 minutes. Remove from heat and add sour cream.

Printable Recipe Card

About Beef Stronganoff

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

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