Beef Stroganoff

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Beef Stroganoff

Prep Time 15 minutes
Cook Time 15 minutes
Servings 8


  • 2 pounds beef tenderloin or sirloin - cut into 1 inch pieces
  • Salt and pepper
  • 1 cup flour
  • 2 tbsp olive oil
  • 3 tbsp butter
  • 1 cup finely diced onion
  • 8 ounces sliced mushrooms
  • 1 tbsp tomato paste
  • 2 cups beef stock
  • 2 cups sour cream
  • 2 tbsp cognac or dry white wine
  • Hot cooked egg noodles
  • 3 tbsp chopped Italian parsley


  • Season beef well with salt and pepper.
  • Lightly coat the pieces of beef in flour.
  • In a large skillet heat oil and quickly brown beef for a minute or two on both sides.
  • Don’t overcrowd the pan. It works best to brown the beef in batches, adding more oil if needed.
  • Remove beef to a plate.
  • Add butter, onions and mushrooms to the same skillet you cooked the beef in and cook a few minutes until they start to get soft.
  • Season them with a little salt and pepper.
  • Add tomato paste and beef stock.
  • Bring to a boil, scraping up any brown bits from the bottom.
  • Simmer for a minute or two.
  • Turn down heat and whisk in sour cream until smooth.
  • Add cognac or wine.
  • Taste to see if sauce needs a little salt and pepper.
  • If sauce gets too thick, add a little more beef stock or a splash of milk.
  • Add beef back to the skillet just to heat.
  • Serve immediately over warm noodles.
  • Sprinkle a little parsley on top.


Calories: 521kcal | Carbohydrates: 19g | Protein: 26g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 114mg | Sodium: 249mg | Potassium: 701mg | Fiber: 1g | Sugar: 4g | Vitamin A: 533IU | Vitamin C: 5mg | Calcium: 89mg | Iron: 4mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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  1. How many would this serve? thanks!