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Classic Beef Stroganoff


Rich creamy grave with sliced steak over extra wide egg noddles.

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  • 1 lb. beef tenderloin or sirloin steak, about 1/2 thick.
  • 2 Tbl butter or margarine
  • 1/2 lb mushrooms washed, trimmed & sliced (Optional)
  • 1 Med. Onion, minced (about 1/2 cup)
  • 1 can (10.5 oz.) condensed beef broth or bouillon.
  • 2 Tbl Catsup
  • 1 small clove garlic, minced
  • 1 tsp salt
  • 3 Tbl flour
  • 1 cup sour cream
  • 3 to 4 cups hot cooked noddles (see recpies for homemade noddles)



Step 1

Cut meat across the grain into 1/2-3 trips, about 11/2 inch long. Melt butter in large skillet. Add onions & mushrooms; cook and stir until onion is tender, then remove from skillet. In same skillet, cook meat until light brown. Reserving 1/3 cup of the broth, stir in remaining broth, the catsup, garlic and salt. Cover; simmer for 15 minutes.
Blend reserved broth and flour; stir into meat mixture. Add onions & mushrooms. Heat to boiling, stirring constantly. Boil and stir 1 minute. Reduce heat. Stir in sour cream; heat. Serve over noodles.

4 servings.


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