• Cooking Time:
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  • 4 cups thinly sliced round steak, thick cut
  • 2 T. olive oil
  • 2 T. butter
  • 1 cup thinly sliced and coarsely chopped onion
  • 1 ½ cups sliced mushrooms
  • 1 cup beef stock
  • 1 ½ T flour
  • 1 t. Salt
  • Dash of nutmeg
  • 2 c. sour cream


  • Heat oil and butter in a skillet; add onions and mushrooms and sauté at low heat until soft.
  • Add meat and continue browning all until meat is browned on all sides (may need to add additional oil and butter depending on amount of meat).
  • Add the stock (I used more because of the amount meat I was using, so you may have to use your judgment on this) and continue until the meat is tender, about 1 to 1 ½ hours.
  • Mix the flour and seasonings with the sour cream and add to mixture in skillet.
  • Cook slowly until thick, but do not boil.
  • Remove from direct heat and keep warm over hot water.
  • Meanwhile, boil water for noodles of any thickness and length until al dente; drain and season them with butter and chopped parsley.
  • Can serve stroganoff separately from the noodles or mix both and serve warm.

Categories: Beef  Main Dish  Stove 
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