Beef Stroganoff – Recipe

I LOVE when my husband randomly buys meat. I have no idea what possessed him, but all of a sudden I had a pound of beef tips in my freezer. YES! (LOVE beef tips.) I know this is Meatless May for my cooking group, but.... meat needed to be had. So after a quick look-see around my kitchen to figure out what I had on hand, I decided to try my hand at Beef Stroganoff.

I remember eating it when I was a kid. It was my Dad's favorite meal and was always made for his birthday. I think that was the only time of the year that we would ever have it. After looking around at recipes online to get a few ideas, I realized that my mother's beef stroganoff was not quite like most of the recipes I was finding. Then I realized based on what I remember for the ingredients she used, it was probably one of those recipes on the back of the egg noodles or the beef broth can. It was good, but I wanted to kick it up a notch. The best part is that it was still really pretty easy, just with a few extra steps and ingredients. (I really need to get some parsley in the house for better garnish options.)
Ingredients (Serves 6-8):

  • 4oz (1 Stick) - Butter
  • 4 TBSP - Flour
  • 1lb - Beef Tips
  • 8oz - Baby Bella Mushrooms (Coarsely Chopped)
  • 1 - Large Shallot (Diced)
  • 1 - Garlic Clove (Smashed & Diced)
  • 1.5 Cups - Beef Broth
  • 1/2 Cup - Sour Cream
  • 1/3 Cup - Dry White Wine (I used a Sauvignon Blanc)
  • 1/2 Tsp - Salt
  • 1/2 Tsp - Pepper
  • 16oz - Extra Wide Egg Noodles


  1. Slice beef tips across the grain so they're approximately 1/2 inch thick. Remove any extra fat and gristle. Season with salt & pepper.
  2. Melt butter in a large skillet over medium heat.
  3. Add beef and quickly brown the meat. Once browned, push aside.
  4. Add diced shallot and garlic. Cook 3-5 minutes in beef and butter. Push aside with the meat.
  5. Add flour into the meat juice and butter. Combine thoroughly.
  6. Add beef broth and distribute mixture evenly among the meat. Bring to a boil.
  7. Reduce heat, cover, and let simmer on low for 20 minutes. You might need to stir occasionally to make sure things aren't sticking.
  8. After 20 minutes add mushrooms. Stir. Cover and continue to simmer for another 15 minutes.
  9. Check mushroom tenderness. Consistency is up to you. I like mine juicy but not mushy. You may need to adjust cooking times to accommodate your preferences.
  10. Once mushrooms are cooked most of the way through, add sour cream and wine. Stir to combine.
  11. Recover for approximately 10 more minutes and simmer.
  12. During the last 10/15 minutes of cooking, bring a large pot to a boil, and cook egg noodles according to directions on package.
  13. Approximately 6-8 minutes.
  14. Season with additional salt and pepper if desired.
  15. Serve while hot.

*Note: Next time I make this, I might add a little extra flour for a thicker sauce. This also tastes really great without the added wine if you don't want to use it.

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