Beef Stroganoff

97 reviews, 4.6 star(s). 90% would make again

Ready in 45 minutes; part of Beef Recipes collection

Beef Stroganoff - I copied this recipe from an old Better Homes and Gardens Cook Book back in the early '60s. I've tried numerous other versions over the years but always fall back on this one -- it is the best!!!


4 tablespoons all-purpose flour; divided
1/2 teaspoon Salt
1 pound beef sirloin steak; cut across the grain, diagonally in 1/4-inch-wide strips
5 tablespoons butter; divided
1 cup mushrooms; thinly sliced
1/2 cup onion; chopped
1 clove garlic; minced
1 tablespoon Tomato paste
1 10.5-oz can condensed beef consomme or broth; (I like the added richness of consomme)
1 cup sour cream; or creme fraiche
2 tablespoons sherry; or cognac
3 cups egg noodles; hot cooked
paprika and parsley; for garnish

Original recipe makes 4



Combine 1 tablespoon flour and the salt. Dredge the meat in the flour mixture. Heat a large skillet, then add 2 tablespoons butter. When melted, add the sirloin strips and brown quickly on all sides. Add the mushrooms, onion and garlic, and cook for 3-4 minutes or until the onion is barely tender.

Remove the meat and mushrooms from the skillet. Add 3 tablespoons butter to the pan drippings. When melted, blend in 3 tablespoons flour and cook for 1 minute. Stir in the tomato paste and cook for another 1 to 2 minutes.

Slowly pour in the consomme. Cook, stirring constantly, until the mixture thickens. Return the meat and mushrooms to the skillet and simmer until meat is heated through, about 2 minutes. Combine sour cream with a little of the hot broth (this tempers the sour cream and helps to prevent curdling), then stir in the sour cream mixture and sherry. Stir briefly. Heat through but do not let boil, just simmer for a few minutes before serving.

Serve over hot buttered noodles. Garnish with paprika and parsley, if desired.

Makes 4-5 servings.


I usually at least double and sometimes even triple the recipe, although I don't usually triple the beef. We enjoy it for one meal, and then divide the remaining stroganoff among freezer containers and freeze for future use. When we're short on time, it's wonderful to pull out of the freezer for a quick delicious meal.

Verified by stevemur
Alert editor   


I've made this twice and it is great! I didn't have tomato paste last time and used ketchup instead.




See 1 more photos
Calories Per Serving: 1155 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Maybe-the-Best Yeast Rolls

I recommend pairing it with this recipe

sgrishka sgrishka

Fresh Green Beans

I recommend pairing it with this recipe

sgrishka sgrishka

Link in another recipe. What would you serve with this?

Comment on Beef Stroganoff All 97 reviews

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


Comment or review

My family loved it!
technificent 1y ago

This recipe was just what I hoped it would be. Tasted like the recipe I lost years ago. Thank you!
Huminbrd56 1y ago

I have made this a few times and we love it. It went straight from things to try to favorites.
dawnleeb 1y ago

Great recipe! This is easy to make but tastes like a complicated and difficult to make entree. It also freezes very well.
BronwenO 1y ago

mandringa 1y ago

Love it!! This is so good
andreaca83 1y ago

This was absolutely the most phenomenal beef stroganoff recipe I have ever made. Delicious!
cheriebeckett 2y ago

Yummy recipe!
nataliay 2y ago

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free