Beef Stroganoff


Number of Servings: 8 Servings
Prep Time:  30 Minutes

Cook Time:  60 Minutes

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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


Mix more flour with some additional broth (say, 1 T flour to 2 T broth), make a past and add that to the pot if it isn’t thick enough
Use too much flour and you wash out the beef taste. This can be replenished using a good strong base, such as “Better Than Boillion”.

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By |2018-12-02T01:56:32-05:00June 13th, 2011|Recipe|Comments Off on Beef Stroganoff