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Beef Stroganoff

Servings 6


  • 2 pounds beef filet or flank
  • 4 tablespoons butter or margarine divided.
  • 1 onion minced.
  • 1/2- pound fresh mushrooms sliced
  • 2 tablespoons flour
  • 2 cups beef stock or bouillon
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 cup sour cream at room temperature


  • Cut the beef into little slivers about 1 inch long, ½ inch wide and ¼ inch thick.
  • Brown in 2 tablespoons butter for about 5 minutes.
  • Remove from pan and keep hot.
  • Sauté the minced onion for about 2 minutes and add to the browned meat.
  • Add the remaining 2 tablespoons butter to the pan and sauté the mushrooms.
  • Remove the mushrooms and place with the beef.
  • Add the flour to the pan; brown for 3 minutes. Add to the pan the stock, paprika, salt and pepper.
  • When the sauce has thickened, add the sour cream.
  • Heat through gently.
  • Pour the sauce over the meat, onions and mushrooms and sprinkle with additional paprika.
  • Serve with noodles.
Keyword Beef Stroganoff
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