Beef Stroganoff Recipe


Beef Stroganoff Recipe

This Beef Stroganoff recipe is a Russian classic and I remember it since I was just a little boy.  I really loved the sauce with the egg noodles.
Course Main Course
Cuisine European
Keyword beef stroganoff with mushrooms
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 people


  • 2 pounds beef tenderloin or sirloin
  • Salt and freshly ground black pepper
  • 6 tablespoons of butter divided
  • 2 tablespoon flour
  • 2 cups beef broth
  • 2 teaspoons Dijon-style mustard
  • 1 cup sour cream
  • 3 cups white mushrooms stemmed and sliced
  • 1 onion thinly sliced
  • Chopped parsley
  • Cooked egg noodles


  • Cut 2 pounds of tender beef into narrow strips 1/2" thick and 2" long, season generously with salt and pepper and let stand in a cool place or in the refrigerator for about an hour.
  • Make a roux by blending 3 tablespoons butter with 2 tablespoon flour over low heat until the mixture bubbles and is smooth.  Gradually stir in 2 cups beef broth and cook the mixture until it begins to thicken.  Boil it for 2 minutes and stir in 2 teaspoons Dijon mustard and 1 cup of sour cream, stirring constantly.  Simmer very gently, without boiling.
  • In a separate pan, brown the pieces of meat in 3 tablespoons butter, add the 3 cups of mushrooms and the 1 onion, both thinly sliced.  Add the meat, mushrooms and onion to the sour cream sauce.  Check the dish for seasoning and if necessary adjust.
  • Cover the saucepan and put it over hot water for 20 minutes.  Serve the Stroganoff over hot noodles with a sprinkling of chopped parsley


Thanks to The Gourmet Cookbook, Vol II and James Beard

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