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Beef Stroganoff – a classic



This dish is an old time favorite of mine.  I grew up having this for dinner, made it for my family and still do today for Chris and I.  You can’t go wrong.  This is considered a traditional Russian dish made back in the early 1900.  With the egg noodles, a nice rich creamy sauce with onions and mushrooms and the beef is delicious.  This is a nice easy meal to make for a family or for a nice dinner just for two.  







  • Servings: 2-3
  • Difficulty: Intermediate
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Beef Stroganoff – a classic


  • Beef – options: 
  • 2 Beef Tenderloins or 
  • 1 – 1 ½ pounds Skirt, NY Strip, Sirloin Steak or Hanger Steak cut into thin strips or pieces
  • 1 Small Onion, thinly sliced
  • 1 ½ pkg White or Cremini Mushrooms, sliced 
  • 2 ½ – 3 Tbls Flour 
  • Salt and Pepper
  • Olive oil
  • 2 cloves Garlic, minced
  • 2-4 Tbsp of Butter
  • ¼ cup Red Wine
  • 1 tsp Brown Sugar
  • 2 cups Beef Broth or more if needed
  • 2/3 cup of Sour Cream or Crème Fraiche (best to use full fat for a nice cream sauce)
  • 1 tsp Paprika
  • 1 Tbsp Worcestershire sauce
  • 1 tsp Dijon Mustard
  • 8 oz Egg Noodles
  • Garnish with Parsley, chopped 


  • Prep your food:  Slice beef (except the tenderloin beef) in strips.  Thinly slice the onion, slice the mushrooms in quarters and minced the garlic.  Cook whole tenderloins and then slice.
  • In a deep sauté pan, on medium high heat, drizzle the pan with a little olive oil and 1 tbsp butter.  Add the meat and sear both sides.  It’s ok to leave the meat a little pink.  It will finish cooking in the sauce.  Be sure not to crowd the meat or you’ll be more steaming the meat instead of getting a good sear to the meat.  You may need to cook the meat in batches.  Remove the meat and juices and put in a bowl. 
  • In the same pan, add butter and sauté the onions and cook until translucent.  Add in the mushrooms and cook until lightly browned.  Add in the garlic and cook until fragrant.  Add the meat back into the pan.  In a small bowl add the wine and sugar and whisk together.  Add the wine to the pan and stir into the meat, onions and mushrooms.  Cook until the liquid is reduced and the alcohol has cooked out.  
  • In a small bowl add the broth, flour, Worcestershire sauce, and mustard and whisk until thoroughly combined.  Add the broth to the sauté pan and bring to a low boil and then reduce to a simmer and cook until the sauce thickens.  Mix in the paprika and sour cream. Continue to simmer for about another 15 minutes.   
  • While the sauce simmers, bring a big pot of water to a boil and cook the noodles according to package directions.   Drain and add a little butter to the noodles
  • Serve in shallow bowls or plates.  Spoon some of the noodles into a bowl and then some of the beef mushroom onion sauce over the noodles and garnish with parsley.  

Enjoy … gathering around the table with family and friends