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Sochi Winter Olympics: Modern Beef Stroganoff


Beef stroganoff is a traditional Russian dish of sautéed beef that has been popular since the mid-19th century! For our modern beef stroganoff, we substituted in 35% cream for the sour cream and served it over egg noodles.

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  • 500 g beef strips or fast fry steaks, cut into thin strips
  • 2 tbsp all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp fresh-ground black pepper
  • 1/4 cup butter
  • 1 small onion, finely chopped
  • 227 g pkg sliced cremini mushrooms
  • 5 cups no-yolk egg noodles
  • 1/2 cup white wine
  • 1 cup 35% cream
  • 1 tbsp fresh thyme leaves


Preparation time 10mins
Cooking time 25mins
Adapted from


Step 1

Boil a large pot of water for noodles.

Toss meat with flour, salt and pepper in a medium bowl until well coated.

Melt 2 tbsp butter in a large non-stick frying pan set over medium-high. Add meat and stir for about 3 min. Transfer to a bowl. Add remaining butter to pan, then onion and mushrooms. Cook until mushrooms start to soften, about 4 min.

Add noodles to boiling water and cook, following package directions. Add wine to mushrooms and cook until absorbed, about 3 min. Add cream and return meat and any juices to pan. Reduce heat to medium-low. Simmer until sauce starts to thicken, about 2 min. Stir in thyme. Drain noodles and serve meat sauce overtop.

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