Mom's Beef Stroganoff

Danyal Vierheller


My mother's beef stroganoff recipe. Mmmmm...


★★★☆☆ 2 votes

30 Min
30 Min


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  • 2 lb
    beef tenderloin or sirloin steak
  • 1/4 c
  • 1 can(s)
    sliced mushrooms
  • 1/4 c
  • 2 can(s)
    beef bouillon (10.5 oz each)
  • 1/3 c
    instant minced onion
  • 1 1/2 tsp
    garlic salt
  • 1/3 c
  • 2 c
    sour cream
  • 8-10 oz
    medium egg noodles, cooked
  • 3 Tbsp

How to Make Mom's Beef Stroganoff


  1. Cut meat across the grain into 3/4 inch slices, then into strips 3" x 1/4".
  2. Melt 1/4 cup butter in large skillet. Cook and stir mushrooms in butter about 5 minutes, remove mushrooms.
  3. In same skillet, brown meat. Reserving 2/3 cup broth, stir in remaining broth, onion, catsup and garlic salt. Cover and simmer 15 minutes.
  4. Blend reserved broth and flour; stir into meat. Add mushrooms. Heat to boiling, stirring constantly. Boil and stir one minute. Stir in sour cream and heat through.
  5. Prepare noodles according to directions and toss with 3 tablespoons butter. Serve stroganoff on noodles.

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About Mom's Beef Stroganoff

Course/Dish: Beef, Pasta

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