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Beef Stroganoff

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1 pound (450g) / thinly sliced into strips Beef sirloin
1 / finely chopped Medium Onion
2 cloves / minced Garlic
8 ounces (225g) / sliced White mushrooms
2 tablespoons Butter
2 tablespoons Olive Oil
1 cup Beef broth
2 tablespoons All-purpose flour
2 tablespoons Tomato paste
1 cup Sour cream
1 teaspoon Dijon mustard
Salt and pepper to taste
1 tablespoon / chopped (for garnish) Fresh parsley
Cooked egg noodles, rice, or mashed potatoes (for serving)

Nutritional information


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Beef Stroganoff

  • 30 mins
  • Easy



  1. Heat a large skillet or pan over medium-high heat and add the olive oil and 1 tablespoon of butter.
  2. Add the sliced beef to the pan and cook until it’s browned on all sides, which should take about 3-4 minutes. Remove the beef from the pan and set it aside.
  3. In the same pan, add the remaining tablespoon of butter. Add the chopped onion and sauté for 2-3 minutes, until it becomes translucent.
  4. Add the minced garlic and sliced mushrooms to the pan. Cook for another 5-7 minutes until the mushrooms are browned and have released their moisture.
  5. Sprinkle the flour over the mushroom mixture and stir to combine. Cook for 1-2 minutes to remove the raw flour taste.
  6. Stir in the tomato paste and Dijon mustard, and cook for another 2 minutes.
  7. Pour in the beef broth while stirring continuously. Bring the mixture to a gentle boil, and let it simmer for about 5 minutes or until it thickens.
  8. Return the cooked beef to the pan and add the sour cream. Stir everything together and cook for an additional 2-3 minutes until the beef is heated through and the sauce is creamy. Season with salt and pepper to taste.
  9. Serve the Beef Stroganoff over cooked egg noodles, rice, or mashed potatoes. Garnish with chopped fresh parsley.

Enjoy your homemade Beef Stroganoff!

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