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Beef Stroganoff

(10 Votes)
SERVES
4
COOK TIME
20 Min

It's been said that beef stroganoff originated in 19th-century Russia and supposedly got its name from the well-known Stroganov family. Though this recipe has been Americanized a bit, it's still as delicious as ever and we know you and your family will love it!

What You'll Need:
  • 1/2 stick butter
  • 1 1/2 pounds boneless beef top sirloin steak, cut into 1/4-inch strips
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon black pepper
  • 1 (10-3/4-ounce) can condensed cream of mushroom soup
  • 1 (10-3/4-ounce) can condensed cream of chicken soup
  • 1/4 pound fresh mushrooms, sliced
  • 1 cup sour cream
What To Do:
  1. In a large skillet over medium heat, melt butter. Add steak strips, onion, and garlic, and cook 5 to 7 minutes, or until steak is no longer pink, stirring frequently.
     
  2. Add flour and pepper; mix well. Add the soups and mushrooms; mix well. Reduce heat to low and simmer 8 to 10 minutes, or until beef is tender.
     
  3. Just before serving, stir in sour cream and cook 2 to 4 minutes, or until mixture is heated through. Serve immediately.
     
Note
  • For a complete stroganoff dinner, serve this over a steaming bowl of our Dutch Noodles!

  • Make this a freezer-friendly recipe: Follow recipe above. Allow food to cool, store in freezer-safe container, and freeze. When ready to eat, thaw food in the fridge (usually takes a day) and reheat over medium-low heat in a saucepan on the stove. Serve and enjoy!

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