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Beef Stroganoff

~ serves approximately 6 people ~

(Credit: Delish)

Since the cold and rainy weather doesn’t seem to be leaving Southern California any time soon, Bill wanted to share a recipe for one of his favorite cold weather comfort foods that’s perfect for the season!

Whether served over rice or noodles and made with steak or ground beef, this is a recipe that everyone loves.

Shopping List:

Sirloin Steak, 1/2 inch thick                           1 ½ pounds    

Mushrooms, sliced                                        8 ounces

Onions, thinly sliced                                      2 medium sized

Garlic clove, finely chopped                       3 - 4 each

Butter                                                            ¼ cup

Beef Broth                                                     1 ½ cups

Salt                                                                ½ teaspoon

Worcestershire sauce                                1 teaspoon

All-purpose flour                                         ¼ cup

Sour Cream                                                  1 cup

Cooked Egg noodles                                  3 cups

Dijon Mustard                                               ¼ cup



  • Cut beef across grain into about 1 1/2x1/2-inch strips.

  • Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.

  • Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.

  • Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil).

  • Serve over noodles, pour yourself a nice glass of red wine, and ENJOY!



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