Beef Stroganoff is one of those meals you don’t realize how much you love until you haven’t had it in a while.  This used to be a staple of our weeknight meals growing up in Ohio and was always one I liked – considering it didn’t have any green vegetables, not surprising.

We didn’t have it much when I was older and then a few years ago I thought about it for some reason and really wanted to have it again.  Its so simple to make, not too many ingredients, and it can be “broken apart” for picky eaters.  We started out having buttered noodles and sliced steak. (Make sure you use a sirloin steak and not “stew beef” as it doesn’t cook long enough and it will be too tough.)  I would strategically pick out pieces of meat, not too much sauce and have it separate from the noodles and offer the sauce on the side for those adventurous types that may want to dip.

Happily I can serve it up as is now (as long as no one has any huge chunks of mushroom).  I add a little scoop of sour cream on top for them to mix in and it gets eaten all up.  I don’t have to miss Beef Stroganoff any more, I serve it at least once or twice a month!

Beef Stroganoff

Beef Stroganoff


  • 2 tablespoons canola oil
  • 1 1/2 pounds sirloin steak, cut into bite size strips
  • 1/4 cup flour
  • 10 ounces mushrooms, sliced
  • 2 cups beef broth
  • 1/2 cup sour cream
  • salt and pepper to taste
  • Egg Noodles to serve.


  1. Heat canola oil in a large skillet over medium high.
  2. Pat steak strips dry and toss with flour. Season with salt and pepper.
  3. Add steak to skillet brown, about 2 minutes per side.
  4. Add mushrooms and stir in, cooking 5 minutes.
  5. Add beef broth, bring to a boil and then lower to a simmer, cooking for 20 minutes, stirring occasionally.
  6. Remove from heat and stir in sour cream.
  7. Cook egg noodles according to package directions and stir into beef and sauce to serve.

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