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Beef Stroganoff Recipe | Kita Roberts GirlCarnivore.com

Beef Stroganoff

Nothing screams comfort like a big plate of fat egg noodles covered in a creamy mushroom sauce with beefy bites of steak spread throughout.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 People
Calories 397kcal


  • 1 ½ lbs sirloin steak trimmed of excess fat and cut into 4 long equal strips with the grain
  • 2 teaspoon soy sauce
  • 1 lbs white mushrooms cleaned, trimmed and sliced
  • 1 tablespoon dry mustard
  • 2 teaspoon hot water
  • 1 teaspoon sugar
  • salt and pepper
  • 1 tablespoon vegetable oil
  • 1 small onion minced
  • 4 teaspoon flour
  • 2 teaspoon tomato paste
  • 1 ½ cups beef broth
  • cup dry white wine plus 1 tbs
  • ½ cup sour cream
  • 1 tablespoon fresh chopped chives
  • egg noodles cooked and drain


  • Poke the steak strips liberally with a fork and toss in a baking dish. Pour the soy sauce on top and flip the steaks to coat. Let sit in the fridge for at least 15 minutes, covered.
  • When ready to cook, place the mushrooms in a large bowl, cover, and microwave 4 to 5 minutes. Drain the liquid and set aside.
  • Combine the dry mustard, water, and sugar in a small bowl and whisk until a paste forms. Season with salt and pepper.
  • Heat the oil in a large non-stick skillet over medium heat and pat the steak strips dry. Place the steaks in the skillet and brown on all sides, 6 to 9 minutes. Remove meat from skillet and transfer to a bowl. Cover and set aside.
  • Add the mushrooms and onion to the skillet. Season with ½ teas salt and cook 6 to 8 minutes, until veggies begin to brown. 
  • Add the flour and tomato paste. Stir and cook for 1 minutes. 
  • Whisk in the beef broth and ⅓ cup wine, scraping the bottom of the pan to remove any browned bits. Add the mustard paste and bring mixture to a simmer. 
  • Lower heat to medium and cook until sauce thickens, 4 to 6 minutes.
  • Cut the steak into bite sized pieces across the grain. Return the steak and any juices to the bowl. Stir to coat. 
  • Remove the skillet from heat and stir in the sour cream, remaining wine, and chives. 
  • Season with salt and pepper to taste and server over egg noodles.


The Cook's Illustrated Cookbook


Calories: 397kcal | Carbohydrates: 11g | Protein: 43g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 118mg | Sodium: 654mg | Potassium: 1129mg | Fiber: 1g | Sugar: 6g | Vitamin A: 225IU | Vitamin C: 5.4mg | Calcium: 99mg | Iron: 4.1mg