Beef Stroganoff

beef stroganoff


This classic is a family favorite — hearty, warming, delicious. It’s a perfect sub for soups in winter and a nice dinner during those cold snaps of spring. Serve it with a salad picked from the garden (ours is sporting sprouts, lettuce, chives and asparagus at the moment). For this recipe, I began with Joy of Cooking’s basic how-to and upgraded from there to include whole wheat noodles, shiitake mushrooms and fresh rosemary.

Makes 4-6 servings.


  • 2 pounds beef, such as sirloin steak, cut into strips about 1/4 inch thick
  • 1/2 tsp. fine sea salt
  • 1/4 tsp. freshly ground black pepper
  • 1/4 cup butter or olive oil
  • 1 medium onion or 2 shallots, diced
  • 2 cloves garlic, minced
  • 1/2 Tbsp. fresh rosemary, stripped from stalk
  • 1 pound sliced shiitake mushrooms (any mushroom will work)
  • 2 cups beef broth (use homemade if you’ve got it)
  • 1/4 cup all-purpose flour
  • 1 cup sour cream
  • 3 cups cooked whole wheat egg noodles


  1. Cut steak into strips, season with salt and pepper and set aside.
  2. Melt butter in a Dutch oven or very large skillet. Cook onions, garlic, rosemary and mushrooms for a few minutes, until softened. Remove from pan.
  3. Cook beef strips in a pan in batches on medium-high heat, until just browned.
  4. Add 1¾ cup of the beef broth. Heat to boiling, then cover and simmer for 15 minutes.
  5. Mix final 1/4 cup of broth with flour, until smooth. Add to beef mixture. Add onion sauté to beef mixture.
  6. Heat to boiling, stirring constantly. Boil and stir one minute. Sauce will thicken.
  7. Mix in sour cream and egg noodles. Heat and stir. Serve immediately.