Beef Stroganoff

(from Layne R’s recipe box)

Source: Pillsbury Family Cook Book

Serves 6 people

Categories: Meat


  • 2 pounds sirloin steak, cut 1-in thick
  • 2 C sliced fresh mushrooms
  • 1 C finely chopped onion
  • 1/4 C butter or shortening
  • 3 beef bouillon cubes
  • 1 C boiling water
  • 2 T tomato paste (Ketchup also works)
  • 1 t dry mustard
  • 1/2 t salt
  • 2T flour
  • 1/2 C water
  • 1 C dairy sour cream
  • 4 C Cooked rice or egg noodles


  1. Cut steak into thin strips 2 1/4 inches long. in large skillet, saute mushrooms and onions in 3 T butter until golden brown. Remove from skillet. Add remaining 1 T butter; brown meat on all sides 15 minutes. Dissolve bouillon cubes in boiling water, pour over meat. Cover. Simmer 45 minutes, until tender. Combine flour and water. Slowly stir into meat mixture. Cook stirring constantly, until mixture comes to full boil. Reduce heat. Add mushrooms, onions and sour cream. Heat, but so not boil. Serve over hot rice or noodles.

  2. Tip: The flavor improves if the stroganoff is prepared the day before. Add the sour cream when reheating.

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