Beef Stroganoff Recipe

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6 to 8 servings SERVINGS


  • 1 pound sirloin steak (cut into thin strips) or 1 pound lean ground beef
  • 2 cups (8 ounces) sliced fresh mushrooms
  • 1 medium onion, sliced
  • 1/4 cup margarine or butter
  • Flour to thicken, optional
  • 1 cup water
  • 1 tablespoon beef-flavored granules or 3 bouillon cubes
  • 1/2 cup sour cream
  • 1 package (8 oz.) wide egg noodles, prepared according to package directions
  • Chopped parsley, optional


  • In a large skillet over medium-high heat, cook and stir steak, mushrooms and onion in margarine until steak is browned and vegetables are tender.
  • Reduce heat to medium. Add flour to thicken, if desired; cook and stir for 1 minute.
  • Add water and bouillon; cook and stir until thickened and bubbly. Stir in sour cream; heat through, but do not boil.
  • Serve over hot noodles. Garnish with parsley, if desired. This recipe originally aired in the February 2008 issue of Heart of the Home.
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