Beef And Mushroom Stroganoff Recipe

A great comfort food, this beef and mushroom stroganoff is the perfect meal for a cozy evening at home.


Serving Size - serves 4

2 Tablespoon butter
2 cloves garlic, minced
1 1/2 pounds boneless beef sirloin steak or top round steak, cut into strips
3 pounds mushrooms (white, crimini, portobello), sliced
2 Tablespoon all purpose flour
2 cups beef broth
1 pound egg noodles
1/3 cup sour cream


Put a large pot over medium heat an add the garlic and butter. Sauté for two minutes until the garlic is soft and fragrant, being careful not to burn.

Add the steak strips in batches and cook until well browned, stirring often.

Add the sliced mushrooms and continue to sauté until the mushrooms are soft and beef is cooked to desired doneness.

Remove the beef mixture from the pot and set aside.

With the pot still over medium heat, add the beef broth and flour. Cook for 2 minutes, stirring constantly until the flour has dissolved.

Add the uncooked egg noodles and bring to a boil.

Once boiled, reduce the heat to low. Simmer, covered, for 10 minutes, or until most of the liquid has been absorbed and the noodles are soft. Be sure to stir every few minutes to prevent the noodles from sticking to the bottom. If the liquid stops simmering, increase the heat slightly to bring back to a simmer.

Once the noodles are cooked, add the sour cream and cook until bubbling and the sauce has thickened.

Return the beef mixture to the pot and cook until hot.

Serve immediately.