Beef Stroganoff


Beef Stroganoff


  • 1 pound beef sirloin, thinly sliced
  • 2 tablespoons all-purpose flour
  • 4 tablespoons butter, divided
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 8 ounces mushrooms, sliced
  • 1 cup beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon mustard
  • 1 cup sour cream
  • Salt and freshly ground black pepper to taste
  • Cooked egg noodles, for serving


  1. Toss the beef slices in flour until they are fully coated.
  2. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the floured beef in a single layer, working in batches if necessary, and brown on all sides. Remove the beef from the skillet and set it aside.
  3. In the same skillet, melt the remaining 2 tablespoons of butter. Add the onion and garlic, cooking until the onions are translucent. Add the mushrooms and cook until they are golden brown.
  4. Return the beef to the skillet, then add the beef broth, tomato paste, and mustard. Stir well to combine and bring the mixture to a simmer. Reduce the heat to low and let it cook, covered, for about 10 minutes.
  5. Remove the skillet from the heat and stir in the sour cream until well combined. Season with salt and pepper to taste.
  6. Serve the beef stroganoff over cooked egg noodles.


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