Beef Stroganoff

Beef Stroganoff (aka Stroganov) is a Russian dish containing sautéed pieces of beef simmered and served in an onion, mushroom sour cream sauce over egg noodles.

Beef Stroganoff.jpg


  • 2 lbs boneless ribeye steak, trimmed

  • 12 oz white or Portabello mushrooms, cutting into bite-sized chunks

  • 1 large sweet onion

  • 2 Tbsp Olive Oil

  • 4 Tbsp butter

  • 3 Tbsp all purpose flour

  • 4 cups Beef Broth (low sodium)

  • 1 tsp Worcestershire Sauce

  • 1 cup sour cream

  • 10 oz wide egg noodles

  • Salt and ground Pepper to taste

  • sprigs of parsley or thyme as garnish


  1. Cut ribeye steak into 3/4” cubes

  2. Wash exterior of mushrooms and cut into bite-sized pieces

  3. Peel onion and dice

  4. Place Olive Oil into heavy skillet or Dutch oven and heat over medium high heat. When you begin to see the oil shimmering, add the steak cubes and brown. Once browned, remove from Dutch oven and reserve.

  5. Now add 4 Tbsp butter and Worcestershire Sauce to Dutch oven and sauté sliced mushrooms and onions until you have cooked away most all of the liquid (about 15 minutes)

  6. Once mushrooms have given up their liquid and the onions are translucent … sift 3 Tbsp flour into mushroom/onion mixture and stir to ensure that they have been coated.

  7. Add beef ribeye cubes to the mushroom mixture.

  8. Slowly pour in 4 cups low-sodium beef broth and simmer until sauce becomes thickened

  9. Fill a large pasta pot with salted water and bring to a boil. Add egg noodles and cook until they are just about done

  10. Remove noodles from heat and strain

  11. Reduce Dutch oven to a simmer and add the sour cream to the beef/mushroom/onion broth and stir until sour cream is fully incorporated.

  12. Add salt and freshly ground black pepper to taste

  13. Serve noodles in individual bowls and with a ladle, spoon the mushroom mixture on top

  14. Garnish with fresh parsley or thyme sprigs

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