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
  1. Using a sharp knife, cut the beef sirloin into quarter-inch wide strips about 2 inches in length.
  2. Combine the rounded tablespoon of flour and ½ teaspoon salt. Dust meat with flour mixture.
  3. 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.
  4. Add one 4- or 5-ounce jar sliced mushrooms, drained, the chopped onion, and one clove garlic, minced.
  5. Cook three or four minutes or until onion is tender but not browned.
  6. 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.
  7. Stir in 1 ¼ cups cold beef stock.
  8. Cook and stir over medium-high heat until thickened and bubbly. Lower heat to medium.
  9. 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.
  10. Serve over hot buttered noodles.
  11. Makes 4 to 5 servings.

Ready in: 45 Min

Recipe editor Patricia Mitchell