Monday, April 20, 2015

Beef Stroganoff Recipe - How To Make Beef Stroganoff


  • 1.5 lb - Beef Chuck Roast (cut into bite size pieces)
  • 16 oz - Egg Noodles (cooked, drained)
  • 2 - Garlic Cloves (chopped)
  • 4 Cups - Beef Broth
  • 1 - Yellow Onion (sliced)
  • 2 Cups - Mushrooms (sliced)
  • 1/2 Cup - Sour Cream
  • 1/4 Cup - Flour
  • 1 TBS - Worcestershire Sauce
  • 4 TBS - Butter
  • Salt, Pepper to taste
  • Salt and pepper meat and brown in oil over medium high heat.
  • Remove the meat and set aside.
  • Melt butter, add onions, garlic, mushrooms and saute 3 minutes or until the onions begin to caramelize.
  • Add flour, mix until the the butter is absorbed into the flour and cook for 2 minutes.
  • Add broth, Worcestershire and meat, mix well and bring to a boil.
  • Reduce heat to med-low, cover and let simmer for 1-1.5 hrs or until the meat is tender.
  • Turn off the heat and mix in the sour cream until thoroughly incorporated.
  • Taste for salt and pepper.
  • Serve over cooked egg noodles.


  1. Soooo good! Thanks for the recipe!

    1. Thank you Rachel! Glad you gave it a try and enjoyed it!

  2. sounds delicious will try it today

  3. I am giving it a whirl. Looks and smells amazing. 🙂

  4. Update: it turned out fabulous. I did add a few of my special twists to the seasoning. But it turned put great. I did let the sauce sit for a bit to thicken up a bit (simmered for 1.5 hours).

  5. Our favorite recipe of beef stroganoff! We modify it slightly by adding the noodles uncooked to it during the last 15+ minutes to make it less soupy. When we followed it as is - came out with the sauce being very thin, when you add the noodles uncooked they soak up all the flavors & thicken up the sauce significantly. We have also tried to use rice instead of noodles, but didnt particularly care for the end result. Stick with the noodles!