Recipes: Beef Stroganoff

Vickie’s Beef Stroganoff

This is not your traditional stroganoff… it’s better!

I’m not sure where I got this recipe. But I’ve had it since the 1980s. Everyone has their favorite dinner, and traditional Beef Stroganoff has always been mine.

It’s simple and easy to fix. It doesn’t take a long time to prepare and there’s not really a lot to it. If you can dice an onion, you can make this dish.

Fair warning however,  traditional Stroganoff includes sliced mushrooms. I’ve never been a fan of fungus. So this recipe does not include that ingredient. If you like mushrooms, more power to you. Look for white button mushrooms, cleaned, stemmed and sliced.

This recipe is dependent on the quality of beef you use. It’s more expensive, but I like using good quality Filets. It really does make a big difference. The more tender the beef, the better the Stroganoff sauce.

Preparation Time: 15 to 30 minutes
– Depends on how long it takes you to dice an onion and cube the beef.
Cook Time: 1 hour

Ingredients:- for beef –

  • 1 lbs beef filet – cubed
  • 1¼ c. beef broth
  • 2 beef bouillon cubes *
    * If you’re watching your salt intake, only use 1 bouillon cube.
  • ½ fresh small onion – chopped
  • 1 tspn salt
  • 1 tspn pepper
  • 4 tspn butter
  • 16 oz sour cream
  • 3 tblspn flour
  • 2 tblspn parsley flakes

– for noodles –

  • 3 tblspn butter
  • 1 beef bouillon cube
  • 2 c. egg noodles
  • 3 c. water

Directions:- for noodles –

  • Mix butter and water in a medium pot and place on medium heat.
  • Allow water to simmer until it starts to boil. Add noodles and the bouillon cube.
  • Stir occasionally to keep noodles from sticking to the bottom of the pot.
  • Cooking time may vary, but in general 20 to 30 minutes should be enough.

– for beef –

  • In a large skillet, melt 2 tlbspns of butter. Don’t let the butter burn.
  • Chop and dice the onion and add it to the skillet. Saute’ until tender, stirring frequently.
  • While the onion is sizzling, cut the beef to about 1 by 1 inch cubes.
    If the meat is still slightly frozen it’s easier to cut. Add the beef to the skillet and mix with the onion.
  • Using a spoon, crush the bouillon cubes as much as possible and add the crumbs into the skillet and mix well with the onion and beef.
  • Add the other 2tblspns of butter to the mix and melt. Stir the beef and coat each piece in the excess butter.
  • Brown the beef, turning each cube to ensure all sides are browned before continuing.
  • When you think the beef is ready, stir the flour into the skillet and allow it to soak up the remaining liquid and coat the beef.
  • Brown the flour for about 5 minutes, then add the beef broth. Mix well.
  • Add salt and pepper to taste. Stir the mix well.
  • Add the sour cream, and mix well.
  • Cover the top of the mixture with parsley flakes and again, mix well.
  • Simmer the beef mixture for about 25 minutes, stirring about every 5 to 10 minutes.
  • You can use 4 beef bouillon cubes and warm water in place of beef broth.
  • You can add mushrooms, sliced thin and saute’ with the onion.
  • You can add 1 tspn of garlic with salt and pepper.
  • If you want a colorful dish, add 1 cup of frozen peas and/or 1 cup of sweet corn.
  • If you’d like your sauce to have little tangy kick, add 2 tblspns of Miracle Whip Dressing
  • Serve warm beef mixture over the noodles.
  • Serve with
    • Country green beans
    • Caramelized Carrots
    • Sliced Italian bread, warmed and buttered



© 1997-2018 Springwolf, D.D., Ph.D., Springwolf's Kosmos. All Rights Reserved.
© 1997-2019 Springwolf, D.D., Ph.D., Springwolf’s Creations. All Rights Reserved.

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