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Classic Beef Stroganoff

Prep 20 min
Total 38 min
Servings 6

Homemade stroganoff may seem like a complicated dish, but it’s easier to make than you might think. With just 20 minutes of prep and a bit of simmer time, this hearty dinner will taste like you spent all day in the kitchen. MORE+ LESS-

By Betty Crocker Kitchens

Updated February 26, 2019

Make with

Gold Medal Flour

Ingredients

1 1/2

pounds beef sirloin steak, 1/2 inch thick

ounces fresh mushrooms, sliced (2 1/2 cups)

medium onions, thinly sliced

garlic clove, finely chopped

1/4

cup butter

1 1/2

cups Progresso™ beef flavored broth (from 32-ounce carton)

1/2

teaspoon salt

teaspoon Worcestershire sauce

1/4

cup Gold Medal™ all-purpose flour

1 1/2

cups sour cream

cups hot cooked egg noodles

Steps

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1

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

Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
3

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.
4

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.

Expert Tips

The sirloin steak is easier to slice if it’s partially frozen. Using the steak allows for a very quick sear and a short simmer time that results a quick and easy week night dinner.
A hearty dash of Worcestershire sauce really enhances meat-based dishes. It’s a liquid condiment that offers a rich, savory flavor to meat dishes and beverages (it’s made from garlic, soy sauce, onion, molasses, lime, anchovies, and vinegar).
Sautéing the aromatics (garlic and onion) first helps define their taste by taking their pungent edge off and allowing them to develop a natural sweetness.
White button mushrooms are delicious in the creamy sauce; for a different flavor, try shiitakes (remove the stems and slice them) instead.
It’s important to create a slurry with the flour and broth so the mixture will blend in with meat mixture in the skillet without forming lumps. Bringing everything to a boil thickens the skillet dish and cooking it for a minute or two cooks away any raw flour taste.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 435
Calories from Fat: 205

% Daily Value

Total Fat: 23 g
Saturated Fat 10 g
Cholesterol: 115 mg
Sodium: 620 mg
Potassium: 560 mg
Total Carbohydrate: 31 g
Dietary Fiber 2 g
Protein: 28 g

% Daily Value*:

Vitamin A: 16%; 16%
Vitamin C: 2%; 2%
Calcium: 8%; 8%
Iron: 22%; 22%

Exchanges:

2 Starch; 3 High-Fat Meat; 1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

Once upon a time, there really was a guy named “Stroganoff” (in the Anglicized version), which is the reason for the name of the delicious beef and pasta dish we’re still enjoying today. Pavel Alexandrovich Stroganov, a 19th century Russian aristocrat, loved good food and hired a famous French chef to prepare his meals. Many food historians think it was Stroganov’s cook, André Dupont, who had the idea to name his special beef fricassee for his employer—and with that, beef stroganoff was born. Your family may want to rename this dish after you after just a few bites of the hearty, creamy goodness of this top-rated Betty Crocker recipe. While this beef stroganoff recipe is the classic preparation usually associated with the dish, there are all kinds of fun new twists and streamlined time-savers to be found in Betty’s best beef stroganoff recipes, including Slow-Cooker Beef Stroganoff and One-Pot Beef Stroganoff.