Beef Stroganoff…Yet Another Recipe for This Classic Dish…and a Tasty One at That.

Beef Stroganoff

I love Beef Stroganoff. It is a hearty, filling, and very tasty meal. There are likely hundreds of different recipes out there for this dish. Well, here is one more. I took three different recipes, picked the ingredients and directions from each that I liked, and came up with this. Apparently, I did pretty well, as this was delicious.


1 pound of top sirloin, boneless ribeye, or beef tenderloin, sliced into thin strips

4 TBS butter

1/2 of a medium onion, chopped

1/2 pound of mushrooms, sliced

1 or 2 cloves of garlic, minced (I like garlic, so I used two)

1 TBS all-purpose flour

1 cup beef broth

3/4 cup of heavy whipping cream

1/4 cup of sour cream

1 TBS Worcestershire Sauce

1/2 tsp Dijon Mustard

Salt and pepper to taste

8-12 oz. package of egg noodles


1. Melt 3 tbs of butter in a deep skillet or Dutch Oven over medium heat. Add the strips of beef in a single layer. Work in batches if necessary. Sprinkle generously with salt and pepper. Brown the beef on both sides. Once browned, remove beef strips to a bowl and set aside. Continue until all beef is cooked.

2. Into the same pan, add one more tbs of butter. Add the onion and mushrooms. Saute until onions and mushrooms are soft and slightly brown.

3. Add 1-2 cloves of minced garlic to the onions and mushrooms. Fully stir into the mix, and cook for about another minute.

4. Add 1 cup of beef broth to the pan. Scrape the sides and bottom of the pan to pull off any stuck on “flavor morsels”.

5. Add 3/4 of a cup of heavy whipping cream and simmer for 1-2 minutes, stirring occasionally, until slightly thickened.

6. Stir a few tbs of the sauce into 1/4 cup of sour cream to temper the sour cream and prevent it from curdling when added to the pan. Add tempered sour cream into the pan while stirring continuously.

7. Add 1 tbs Worcestershire Sauce and 1/2 tsp Dijon mustard. Stir until fully mixed in.

8. Add salt and pepper to taste.

9. Add beef and any accumulated juices back into the pan.

10. Bring the mixture to a simmer and cook until beef is heated through.

11. Serve immediately over cooked egg noodles.

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