Mom’s Beef Stroganoff

Beef Stroganoff

Serves: 4


  • 3 tablespoons butter, divided
  • 2 tablespoons white onion, chopped
  • 1 pound. good quality beef (sirloin, tenderloin), cut into thin strips
  • 8 ounces sour cream
  • 8 ounces white mushrooms, sliced
  • 1/4 teaspoon freshly grated nutmeg
  • salt and pepper, to taste
  • egg noodles, to serve
        1. Heat 1½ tablespoon butter in a large sauté pan over medium low heat. 
        2. Add the onions, season with salt and sauté, 3 - 5 minutes, until just golden. Remove onion with a slotted spoon and set aside. 
        3. Raise the heat to high and add the sliced meat into the pan. Season with salt and cook for 5 minutes, until the meat has fully browned and then remove from the pan.
        4. Reduce the heat to medium and melt the remaining 1½ tablespoon of butter.
        5. Add in the mushroom to the pan and season with salt, pepper and a touch of nutmeg. Cover and cook for 2 minutes or so. 
        6. Lower heat, add sour cream until just heated (never boil sour cream, it curdles)  Add onions and meat. Serve over boiled noodles.

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