Beef Stroganoff

Rose Mary Mogan


When I asked my husband what he wanted for his birthday this is what he told me. Beef Stroganoff, Wilted Spinach Salad, and Mile High Apple Pie. I have shared all of his favoriterecipes for these items with you except this one, and I am happy to add it now. He really enjoyed his special Birthday dinner, So I was happy to make him happy on his birthday.


★★★★★ 1 vote

8-10 normal Servings
30 Min
50 Min
Stove Top


  • 3 1/2- 4 lb
    top of the round or sirloin steak (sliced into thin strips)
  • 1 Tbsp
    each granulated garlic powder & onion powder
  • 1 large
    onion , chopped
  • 1 1/2 tsp
    black pepper
  • 1/2 c
    all purpose flour
  • 1/4 c
    olive oil, divided
  • 1/2 stick
    butter divided
  • 4 clove
    garlic, minced
  • 16 oz
    fresh sliced mushrooms
  • 3 c
    water or beef broth
  • 2 Tbsp
    beef boullion granules
  • 2 can(s)
    cream of mushroom soup
  • ·
    kosher salt to taste
  • 3 Tbsp
    worcestershire sauce
  • 3 Tbsp
    fresh chopped chive or green onion tops
  • 1 lb
    sour cream
  • 1 pkg
    16 oz. egg noodles, cooked according to package directions

How to Make Beef Stroganoff


  1. Partially freeze the top of the round or sirloin steak till partially frozen but not solid. Then remove from freezer one package at a time, and with a sharp knife slice meat on the diagonal into very thin strips. Proceed until all the meat has been sliced, then place in a large bowl or platter, season meat with spices , then add flour and toss to coat, making sure all of the meat is covered with the flour.
  2. Beginning with about 1 tablespoon each of butter and oil, heat a large skillet, then carefully add enough of the meat to cover the bottom of the skillet. Cook and brown over medium heat until meat is no longer pink. Stir often as needed to prevent meat from sticking. Remove from skillet, add more oil and butter if needed, when oil is hot add more meat, and repeat process until all the meat has been cooked.
  3. Then add all of the meat back into the skillet and lower heat to low. Cover and simmer about 15 to 20 minutes until tender. When tender remove from skillet, add more oil and butter if needed then add the onions garlic and mushrooms and cook until tender, and onions are transparent. Pour off any excess liquid that accumulates.
  4. Next pour meat back into skillet, stir boullion into water until blended, and pour over meat mixture, add salt if needed, then cream of mushroom soup, stir till mixed, and let simmer for at least 20 to 25 minutes.
  5. Then during last 5 to 10 minutes of cooking add the sour cream and worcestershire sauce, stir to mix but do not allow to boil, gently let simmer UNCOVERED on very low heat. Just before serving add the chopped chive or green onion tops.
  6. Place noodles in large bowl or platter, or on individual plates, and top with stroganoff mixture.
  7. NOTE: You may use less meat and less garlic too if you prefer, but our fmily loves both.It is worth the efforts in making this dish.

Printable Recipe Card

About Beef Stroganoff

Course/Dish: Beef Pasta
Main Ingredient: Beef
Regional Style: American
Hashtags: #tasty #meaty

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