Beef Stroganoff

Beef Stroganoff Recipe

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Krystal Jordan


I got the idea for this recipe online (I can't remember where) but of course I had to tweak it until it was my own.

I've never really timed this recipe, so it may take longer than an hour with prep. But this is a favorite at my house. I hope you enjoy :)


★★★★★ 1 vote

30 Min
30 Min


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1 lb
thinly sliced leftover beef (potroast, london broil, steak)
i have also used 1 pound of browned ground beef, drained of fat
2-3 Tbsp
butter or margarine
1 small
onion, finely chopped
1 lb
mushrooms, thinly sliced ( when they are on sale i buy the prewashed and sliced ones)
1/2 c
beef broth
1 Tbsp
dijon mustard
1/4 c
half and half
1/2 c
sour cream
2 Tbsp
2 Tbsp
minced fresh dill (i use fresh herbs whenever possible, but if you use dry use about 1 tbsp)
2 Tbsp
minced fresh italian parsley (1tbsp dry)
8 oz
medium egg noodles, cooked to package directions
just a dash(es)
of salt and pepper, to taste

How to Make Beef Stroganoff


  • 1Heat large non-stick skillet over med-high heat. Melt the butter, add the onions and mushrooms and saute until the onions are translucent and mushrooms are brown, about 15-20 minutes.
  • 2Meanwhile, blend the broth, mustard, half and half, and sour cream together.
  • 3Reduce the heat on the mushrooms, add the flour and cook, stirring, for 1 minute. Whisk in the cream mixture and any meat juices, and simmer until the sauce thickens, about 5 minutes.
  • 4Add the meat and herbs to the sauce and heat, without boiling, until the meat is warmed through. Stir in the seasonings and spoon over the noodles.

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About Beef Stroganoff

Course/Dish: Beef, Pasta

Show 6 Comments & Reviews

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