Beef Stroganoff

Ready in 45 minutes
97 review(s) averaging 4.6. 90% would make again

In Beef Recipes collection

Top-ranked recipe named "Beef Stroganoff"

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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!!!

"I first made this, cooking from my mother's BHG Cookbook, when I was a teenager. The cookbook was left to me after my mother's death, but was lost in a move and with it - this much loved recipe. I cannot tell you how thrilled I am to find it again. I agree with you 100% that this recipe makes the best Beef Stroganoff I have ever tasted. Thank you so much for posting it. "

- mountainlawrel


Are you making this? 
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.


Added on Award Medal
Verified by stevemur


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




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

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My family loved it!
technificent 1 week ago

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

StaceyBoo 2 months ago

I have made this a few times and we love it. It went straight from things to try to favorites.
dawnleeb 2 months ago

Great recipe! This is easy to make but tastes like a complicated and difficult to make entree. It also freezes very well.
BronwenO 4 months ago

RetroFrench 8 months ago

mandringa 8 months ago

Love it!! This is so good
andreaca83 10 months ago

This was absolutely the most phenomenal beef stroganoff recipe I have ever made. Delicious!
cheriebeckett 11 month ago

Yummy recipe!
nataliay 11 month ago

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