Beef Stroganoff

January 14th, 2010 by katie

To me, this is Steak Stroganoff.  The Beef Stroganoff of my childhood is made with ground beef and has a bit of ketchup  and Worcestershire in the sauce.  However you make it it is a great comforting weeknight meal that can be elegant and impressive at the same time.  I used a little white wine to deglaze the pan here but you can use brandy or Marsala, or just a little extra beef broth.

Beef Stroganoff

serves 4, prep 15 min, cook 30 min
  • 1 lb top sirloin, trimmed of fat and sliced into thin strips
  • 6 tbsp butter, divided
  • 8 oz mushroom, sliced
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine (optional, can use brandy, Marsala, etc)
  • 1 cup beef broth
  • 1 cup sour cream
  • 1 tbsp flour (if needed)
  • 1 tbsp flat leaf parsley, chopped
  • salt and pepper
  • 12 oz extra wide egg noodles, cooked
  1. Heat a heavy skillet over medium high heat until hot.  Add 1 tbsp of butter and as soon as it melts and before it starts to brown add half of steak slices.  Toss, then cook witout stirring for a minute or two or until well browned on one side.  Sprinkle with salt and pepper.
  2. Flip steak pieces over and brown the other side, about one minute.  Remove steak to a plate.
  3. Repeat with another tablespoon of butter and the remaining steak. Reserve seared steak.
  4. Repeat with 1 tbsp of butter and half of sliced mushrooms. Sprinkle mushrooms with salt and pepper.  Reserve to the plate with the steak.
  5. Repeat with another table spoon of butter and remaining mushrooms.
  6. Turn heat down to medium and the last 2 tbsp of butter.  Add onions and garlic and saute until soft.
  7. Add white wine to deglaze the pan, scraping up the browned bits in the pan.  You can also use a small amount of beef broth if you don’t want to use alcohol.
  8. Once wine has cooked off add sour cream and beef broth, stir and heat until smooth.
  9. If the sauce seems too thin you can thicken it by removing a 1/4 cup of sauce and stirring in 1 tbsp of flour and adding it back in.
  10. Add steak and mushrooms back into sauce. Stir and simmer until hot. Boiling the sauce heavily will result in the sour cream curdling but it isn’t so fragile that you can’t bring it to a nice simmer.
  11. Taste and add salt and pepper.  Stir in chopped parsley.  Serve over egg noodles.

Serve with sweet peas and garlic bread for soaking up the creamy sauce.

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Posted in Main Dish

21 Responses

  1. Happy Cook

    I once dod with turkey , my daughter and hubby love beef so i am bookmarking this.

  2. JoAnn

    It just so happens I have some leftover pieces of beef tenderloin in the freezer that I could use for this. Looks scrummptious!

  3. DailyChef

    Delicious! I love beef stroganoff. I’ve always had it with steak, though, not ground beef – maybe I’m spoiled!

  4. Cherine

    I love stroganoff and ur photo is so appetizing! Will give it a try soon 🙂

  5. small home plans

    I love stroganoff! My family will probably like this so I am going to try this one out.

  6. Michelle

    This looks fabulous.

  7. Biz

    Yep, this is going on my menu next week – my husband LOVES this dish, but since I don’t like mushrooms, I rarely make it.

    I’ll be a good wife though! 😀

    Have a wonderful weekend!

  8. Mrs. L

    I haven’t had a good “steak” stroganoff in a while. Sounds like a perfect wet and rainy weather dish too. Bookmarked!

  9. Tasha

    I just want to say thanks for this!! I made it tonight without the wine and with chicken broth (only because I bought the wrong stuff *blushing*) and it was sooooooooooo delish!!!

    I will be adding this one to my regular rotation!! Next time I will make sure to make it with the beef broth.

  10. Sook

    Wow as soon as I saw the photo I think I drooled a little. 🙂 Looks fantastic!

  11. Tom

    I made “steak stroganoff” recently too! Yum!

  12. Leslie

    My family all demanded hot sauce with this dish, although they said they liked it! Next time I will add some mustard to jazz it up.

  13. Evie

    Thoughts on adding Bourbon in lieu of brandy or wine? Too much?

    It’s not the dominant flavor so I think it would be fine. -Katie

  14. Julie

    i just recently tried this and my husband and i really liked it! its delicious!

  15. Heather

    Add the sour cream AFTER taking it off the heat, or at the very least turn the heat ‘way down at this point. Cutthe sour cream in sideways with the spoon, mixing it smoothly into the overall sauce, and if you’re feeling fun, add a short dash of nutmeg just at the end.

    This also works beautifully if you go to a steakhouse and have leftover medium rare to use up 😉

  16. Vicky

    I made this dish the other night and it was delicious! I only used 1/2 cup beef broth but other than that didn’t change a thing. Great recipe!

  17. Tiffinee Morris

    This was absolutely WONDERFUL! My hubby hates stroganoff and after having this asked me to make again later this week! Thanks for the great dinner. It will now be a weekly menu item in our house!

  18. Sherie Felsing

    I made this last night, and it was wonderful. This is the best beef stroganoff recipe. Thanks for sharing.

  19. Cheri

    I have been looking for the Beef Stroganoff Recipe that “you” had as a child and cannot find it! It is made with Ketchup and Worcestershire Sauce also! I moved and must have left the book behind many years ago and have been looking for it since. I did have it memorized but……so much for that. ANY help is appreciated 🙂 Your pic looks sooooo good tho. TYVM

  20. Hallie

    As a result of my husband stroke, he cannot eat solid cuts of meat. I made this with shaved beef and it worked great. 1 cup of beef broth was much too much liquid.I had to thicken it a lot. Bonus for using shaved beef – Leftovers made great steak sandwiches

  21. James Frazer Mann

    It’s in point of fact a great and useful piece of info.
    I am glad that you shared this useful information with us.

    Please keep us up to date like this. Thank you for sharing.

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