Beef Stroganoff

Vickie Parks


Is there room for yet one more Stroganoff recipe? Stroganoff is my husband's favorite dish, and this is his all-time favorite way of having it prepared. I haven't seen any other stroganoff recipes that are exactly like this recipe, so that's why I'm posting it here. The original recipe tosses buttered egg noodles with poppy seeds, which I've never done that. And you can use stew meat to save time, but I try to use a higher quality cut of beef such as beef tenderloin or sirloin steak because I think it's more flavorful than stew meat.

★★★★★ 2 votes
20 Min
25 Min
Stove Top


1 lb
beef stew meat (or beef tenderloin or sirloin steak, cut up)
2 Tbsp
all-purpose flour
8 oz
low-fat sour cream
2 tsp
beef bouillon granules (or 1 beef bouillon cube, crushed)
1/2 c
1/4 tsp
black pepper
2 Tbsp
1 1/2 c
sliced button mushrooms, fresh
1/2 c
chopped onion
1 Tbsp
1 clove
garlic, minced
2 c
hot cooked egg noodles, drained


1Partially freeze the beef (to make it slice easier). Then slice the beef thinly across the grain into bite-size pieces.
2In a medium bowl, combine flour and sour cream. Stir in the beef bouillon, water, and pepper. Set aside.

In the meantime, you can begin cooking egg noodles according to package directions. Drain well, and toss with butter (if desired).
3Add the beef, butter, mushrooms, onion, ketchup, and garlic to a large skillet. Cook over high heat, stirring frequently, until the meat is done.

Add the sour cream mixture. Cook and stir over medium heat until the sour cream mixture is bubbly. Cook 1 more minute.
4Serve the creamy beef stroganoff over hot, buttered noodles.

About Beef Stroganoff

Course/Dish: Beef, Pasta
Main Ingredient: Beef
Regional Style: Eastern European
Other Tag: Quick & Easy