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Beef Stroganoff


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  • 2 tbs veg oil
  • 1 lb sirloin cut into 2 x 1 x 1/8 strips
  • kosher salt and fresh ground pepper
  • 6 tbs butter
  • 12 ounces mushrooms
  • 1 yellow onion
  • 1 tbs tomato paste
  • 2 tbs flour
  • 2 c beef broth
  • 1/4 c sour cream
  • 2 tsp dijon mustard
  • 2 tsp lemon juice



Step 1

Preheat skillet-saute meat in 1 tbs oil 1-2 minutes. Remove from heat, set meat aside.

Return skillet to medium-high heat. Melt 2 tbs butter, add mushrooms w/ salt & pepper, when butter foams. Using slotted spoon remove mushrooms and add to meat.

Heat 4 tbs butter, when foaming subsides:
Add onion & cook 5 minutes
Add tomato paste & cook 1 minute
Whisk in flour & cook 1 minute
Pour broth and whisking constantly bring to boil.
Remove from heat.
Whisk in sour cream, mustard & lemon juice.
Season w/salt & pepper.

Add beef, juices and mushrooms tosauce & reheat over medium heat. Do not boil.

Serve over noodles


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