Beef Stroganoff

Beef Stroganoff

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  • Prep Time


  • Total Time


  • Servings



  • 1-½

    pounds of thinly sliced Steak {skirt, flank or ribeye to name a few}

  • 4

    tablespoons All Purpose Flour, divided

  • ½

    teaspoon Kosher Salt

  • 1

    tablespoon Olive Oil

  • 1

    cup sliced Crimini Mushrooms

  • ¼

    cup finely diced Yellow Onion

  • 1

    teaspoon chopped Fresh Garlic {about 2 small cloves}

  • 2

    tablespoons Butter

  • 1-¼

    cup Beef Broth

  • ¼

    cup Dry White Wine {Pinot Grigio}

  • 1

    tablespoon Worcestershire Sauce

  • ¾

    cup Sour Cream

  • Salt and Black Pepper, to taste

  • 12

    ounces Egg Noodles, cooked as directed on package

  • Chopped Fresh Parsley, for garnish


Slice up the steak into thin strips. Toss it in a bowl with 1/2 a teaspoon of kosher salt and 1 heaping tablespoon of all purpose flour. Set it off to the side so it comes up to room temperature {about 25 minutes}. Heat a 10-inch skillet over medium-high heat with 2 tablespoons of olive oil. Once hot add in the steak strips and let them cook undisturbed for 5 minutes so a brown crust forms. After the time is up stir the steak strips and add in the sliced mushrooms, diced onions and chopped garlic. Stir and cook until the mushrooms and onions are soft. About 4 minutes. Remove the beef and onion mixture to a clean bowl and set it off to the side. Reduce the heat under the pan to medium and give it a chance to cool down before adding two tablespoons of butter. Once melted add in the 3 tablespoons of all purpose flour. Whisk and cook the rough for 2 minutes. Pour in the beef broth and whine. Whisk and let it cook until thickened. Add a tablespoon of Worcestershire sauce, the beef and mushroom mixture, season with salt and pepper and stir in 1/2 to 3/4 cup of sour cream. Heat through and serve over cooked egg noodles.


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