Beef Stroganov

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 1

Beef Stroganov

This recipe is based on a clipping I found in one of my cookbooks from Gourmet Magazine, October 2001

, January 21, 2014


  • 1/6 cup Shallots or Onion
  • 1/4 lb Crimini Mushrooms
  • 1 tbsp Butter
  • 1 tbsp Flour
  • 1/3 cup Beef Broth
  • 1/3 lb Steak, sliced
  • 1 tbsp butter
  • 1 tbsp Olive Oil
  • 1 1/2 cup Egg Noodles
  • 1 tbsp Sour Cream
  • 1/2 tsp Dijon Mustard
  • 1/3 tsp Dill
  • Salt & Pepper


  1. lice the Mushrooms and Shallots and set aside.
  2. Put the water on for the noodles.
  3. In the small sauce pan melt 1 tbsp butter, add 1 tbsp flour and make a roux over med heat.
  4. Add 1/3 cup Beef Broth and simmer until well mixed. Remove from heat and set aside when done.
  5. Slice the steak into 1/4 inch thick strips.
  6. Melt 1 tbsp butter and 1 tbsp olive oil in skillet. When foaming subsides, brown the sliced steak. Remove steak and set aside.
  7. Saute Shallots in skillet, add Mushrooms when the shallots are lightly browned.
  8. Cook the egg noodles.
  9. Saute Mushrooms until liquid has evaporated. 5-10 mins.
  10. Return meat to the skillet and continue cooking.
  11. Reheat the roux, add Sour Cream, Mustard, Dill and salt & pepper to taste. When well combined add to skillet and mix together.
  12. Add noodles to the skillet when done and combine, or serve over noodles.

Leave a Reply

Your email address will not be published.