Bougie Beef Stroganoff


6 servings

Prep time


Cooking time


Total time






  • 1 package egg noodles (medium or large, cooked al dente)

  • 2 pound flank steak

  • 3/4 cup red wine (enough to marinate the steak)

  • 4 tablespoon Butter

  • 4 clove garlic (chopped)

  • 2 yellow onions (medium, chopped)

  • 1 pound fresh mushrooms, sliced (or 2 cans)

  • 4 tablespoon all purpose flour

  • 1 1/2 cup beef broth

  • 1 tablespoon worcestershire sauce

  • 1 teaspoon yellow mustard

  • 1/3 cup cream cheese

  • 1/3 cup Sour cream

  • 1 dash Salt (to taste)

  • 1 dash Fresh ground black pepper (to taste)


  • Cut the steak, against the grain, into thin strips more more than 3″ long
  • Marinate the steak in red wine for about 2 hours. Discard wine afterwards.
  • In a pan, melt the butter and fry the steak at high heat on all side, until no more pink shows
  • Remove steak from the pan, heat up the pan and add the onions, mushrooms and garlic.
  • Sautee until soft and aromatic, about 3 – 5 minutes.
  • Remove veg and heat up the juices.
  • Stir in the flour, mix it up well and add the broth, mix very well. Remove all the bits from the bottom of the pan.
  • Stir constantly until bubbly, lower the heat
  • Add the mustard and Worcestershire sauce.
  • Stir the onions, garlic and mushrooms, and steak. As well as any accumulated juices.
  • Warm the mixture up and simmer until the steak is tender, if not already.
  • Warm up your noodles.
  • Stir the sour cream and cream cheese into the Stroganoff