Beef Stroganoff

beef stroganoff
Sam Jones/Quinn Brein


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. Saute the minced onion for about 2 minutes and add to the browned meat.

Add remaining 2 tablespoons butter to the pan and saute 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.


Serves 4-6.

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