Beef Stroganoff
Prep time
Cook time
Total time
Tender strips of beef swimming in a rich and savory gravy and served over a bed of buttery noodles or polenta, this classic dish is simple, nourishing, and the essence of comfort food.
Serves: 4-6 servings
Grocery List
  • 2 lbs. round steak or chuck roast
  • 1 medium onion
  • Several Tablespoons of butter
  • 1 garlic clove (1 tsp. chopped)
  • 1 c. flour
  • 1 tsp. salt
  • ½ tsp. pepper
  • butter
  • 4 cups beef broth
  • 1 c. Sour cream
  • 1-2 c. mushrooms (optional)
  • Rice, egg noodles, or polenta
  • Cream of chicken soup substitute ingredients:
  • 3 T. butter
  • 1 T. flour
  • ½ tsp. poultry seasoning
  • salt and pepper to taste
  • ½ c. chicken broth
  • ½ c. milk
Here's how...
  1. Slice one onion.
  2. Mince one garlic clove.
  3. Slice the beef into ½" strips, cutting of most of the fat.
  4. Season the flour with salt and pepper.
  5. Dredge the steak slices in the flour.
  6. Heat a skillet to good and hot, adding a couple Tablespoons of butter. Sauté the onion until translucent. Add in the garlic and let it cook for a minute or so. Remove onion and garlic.
  7. Add more butter and sauté the meat (1/3 or so at a time) until seared on the outside.
  8. Add the onions and garlic back in and add the beef broth to deglaze the pan (stir up the browned bits at the bottom.
  9. Add in cream of chicken soup (homemade recipe in post).
  10. Add in mushrooms if desired.
  11. Let it simmer for a few hours on low, or in the oven at 300 for a few hours, or in the crock pot for 4-6 hours on low.
  12. Before serving, whisk in sour cream and salt and pepper to taste.
  13. Serve over noodles or polenta.
Recipe by That Which Nourishes at