Texas Cooking

Texas Cooking
* Recipe of the Week Email *


Romantic Dinner

Today's recipe is a genuine American classic. Just think. After cooking this, for the rest of your life you will say, "I've made beef stroganoff".


You are reading our Recipe of the Week newsletter. In 2017 our main monthly newsletter will feature brand new recipes that we add to the TexasCooking.com website. If you do not already receive our monthly newsletter, subscribe here.

Beef Stroganoff

Beef Stroganoff is a world-class dish you'll enjoy making and enjoy serving even more. What's not to like about tender, flavorful beef strips bathed in a seductive, silky sauce and served over buttery noodles. This recipe comes together surprisingly fast, and is, oh, so delicious!

  • 1 pound beef sirloin steak about 1 inch thick, trimmed of fat (Choice is fine)
  • 4 tablespoons butter, divided
  • 1 rounded tablespoon flour
  • ½ teaspoon salt
  • 1 medium onion, chopped
  • 4- to 5-ounce jar or can sliced mushrooms
  • 1 clove garlic, peeled
  • 3 tablespoons flour
  • 1 tablespoon tomato paste
  • 1 1/4 cups cold beef stock
  • 1 cup sour cream
  • 2 tablespoons dry white wine
  • Using a sharp knife, cut the beef sirloin into quarter-inch wide strips about 2 inches in length.
  • Combine the rounded tablespoon of flour and ½ teaspoon salt. Dust meat with flour mixture.
  • Over medium heat, melt 2 tablespoons of the butter in a large skillet. When butter is melted, add the sirloin strips and brown quickly on both sides.
  • Add one 4- or 5-ounce jar sliced mushrooms, drained, the bv chopped onion, and one clove garlic, minced.
  • Cook three or four minutes or until onion is tender but not browned.
  • Remove meat and mushrooms from pan. Add the remaining two tablespoons butter to the pan drippings. Blend in three tablespoons all-purpose flour, stirring quickly with a wooden spoon. Add one tablespoon tomato paste, and blend until smooth.
  • Stir in 1 ¼ cups cold beef stock.
  • Cook and stir over medium-high heat until thickened and bubbly. Lower heat to medium.
  • Return browned meat and mushrooms to skillet. Stir in one cup sour cream and two tablespoons dry white wine. Cook slowly until heated through. Do not boil.
  • Serve over hot buttered noodles.
  • Makes 4 to 5 servings.

The serving dishes in our photograph are Fiesta dinnerware.

Lone Star List

Important Texas stuff this week.

New Cookbooks We're Reading

Texas Cooking's Monthly Newsletter
Texas Cooking's monthly newsletter showcases new articles, reviews and recipes on the site. Follow our columns about cooking, Texas trivia and other Texas news as well in this informative email.
Sign up here.

Unsubscribe from the Recipe of the Week Newsletter