Beef Stroganoff

Prep Time
Cook Time
Ready In

"I make this with rib-eye steak or T-bone, sirloin will also work well, if using frozen then thawed beef hand-squeeze out all excess moisture, this is very important! Cooking time is only approximate"

Original recipe yields 5 servings


  • Serving Size: 1 (427.3 g)
  • Calories 533.5
  • Total Fat - 24.9 g
  • Saturated Fat - 9.7 g
  • Cholesterol - 142.5 mg
  • Sodium - 1849.7 mg
  • Total Carbohydrate - 30.2 g
  • Dietary Fiber - 1.4 g
  • Sugars - 2.2 g
  • Protein - 47 g
  • Calcium - 80.1 mg
  • Iron - 5.2 mg
  • Vitamin C - 4.2 mg
  • Thiamin - 0.2 mg

Step 1

In a large resealable plastic bag, combine 1/2 cup flour with seasoned salt, black pepper and cayenne; add beef a few pieces at a time and shake to coat.

Step 2

Eat oil in a large skillet over medium-high heat (using enough oil to lightly coat the bottom of the skillet).

Step 3

Add in beef and cook tossing the strips until done (do not overcook) remove to a plate.

Step 4

Add mushrooms and onion; cook and stir until vegetables are tender adding in more oil if needed.

Step 5

Add garlic; cook 1 minute longer; remove to a plate with the beef strips.

Step 6

Stir in tomato paste and 5 tablespoons of flour whisking until smooth.

Step 7

Gradually add/whisk in broth and Worcestershire sauce; bring to a boil, then cook and stir for 2 minutes or until thickened, then season with more seasoned salt and black pepper to taste.

Step 8

Whisk in the sour cream starting with 1/3 cup and add in more to taste;heat through (about 2-3 minutes, do not boil)

Step 9

Mix in the beef/veggie mixture until heated through

Step 10

Serve with hot cooked noodles.

Step 11

Sprinkle the top with Parmesan cheese is desired.

Tips & Variations

No special items needed.



The end flavour was good but sorry to say we had issues with the cooking. I could not get the tomato paste and flour to come to a smooth paste and started to add the beef broth a little at a time hoping to bring it together but ended up with lumpy flour so pressed through a sift and after 20 minutes ended up giving up with half the flour paste still in the sift and proceeded with recipe adding a little water as the mix was so thick and once I added the meat and mushrooms and onion mix it was super thick. For me I would omit the 5 tablespoons of flour and rely on the flour from the meat to thicken the sauce or omit flouring the meat and use the flour tomato paste to thicken but personally would prefer the first option. Also the only other change I would make from a taste point of view would be to substitute paprika (smoky preferred) for the cayenne pepper. Thank you Kittencal for giving us the opportunity to try your recipe, made for Alphabet Soup tag game.

review by:
(11 Mar 2015)


We are kind of sick of grilling out right now so I made this the other night for a change. We inhaled it, and it is a fabulous beef stroganoff. I love using the steak but I think it would be great with ground beef or even chicken. I won't know until I try it that way, but I will be using it a lot!

review by:
(14 Aug 2013)


I have been craving some comfort food and this is on the top of my list. It is excellent! I used sirloin steak. I patted it dry and then partially froze to cut the slices thin. It turned out so great! I added in more mushrooms because we love them so much. This is the best beef stroganoff!

review by:
(24 Aug 2012)