More Great Recipes: Beef | Crock-pot | Dinner | Eastern European

Simplified Beef Stroganoff

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Serves 4-5 | Prep Time 20 | Cook Time 60-75

Why I Love This Recipe

Since Beef Stroganoff is the dish that most people think of when they think of Russian food, a book of Russian recipes would be incomplete without at least some version of it. Basically, Beef Stroganoff consists of strips or cubes of beef sautéed in a sauce based on beef stock and sour cream, usually with onions and mushrooms. This is a simplified version of the recipe. Most Beef Stroganoff recipes call for either beef stock or cream of mushroom soup that you have to either make from scratch or buy in a can. If you're too time-constrained to prepare beef stock from scratch and too distrustful of the added preservatives to use stock or soup from a can, then this recipe is for you.

Ingredients You'll Need

1 lb beef (any cut suitable for stewing)
1 cup sour cream
1/2 lb sliced mushrooms
1/2 lb (dry) egg noodles
1 tablespoon mustard (preferably Dijon, but any other will do)
2 teaspoons flour
½ teaspoon onion powder
Salt and pepper to taste
Vegetable oil (enough to cover the bottom of the pot)


This recipe is best prepared in either a Dutch oven, a thick-bottomed stew pot, or a deep frying pan.

• Rinse and pat dry the meat. Cut into cubes of approximately 1-2” on the side.

• Heat the oil in the pot for about 2-3 minutes. Place the meat in the pot and fry in oil until it is browned on the surface.

• Add mustard, flour, onion powder, and mushrooms. Mix well and cook for 10 more minutes.

• Add the sour cream and mix well. Cover and simmer until the meat is tender (approximately 40-50 minutes). Make sure to stir every 10-15 minutes to prevent burning.

• In the meantime, cook the noodles according to directions on the package.

• Season the meat with salt and pepper when the meat is tender and can easily be pierced with a fork.

• Add noodles, mix well, and cook for 10 more minutes.

This dish is also easily made in a slow cooker. In fact, it is my preferred method because the meat turns out softer and more tender in the slow cooker than on the stove top. The slow cooker instructions are as follows:

• Brown the meat, as described in the stove top instructions above.

• Combine the meat, mustard, flour, onion powder, mushrooms, and sour cream in the slow cooker.

• Cook on High for 6 hours, or on Slow for 8 hours, or until the meat is easily pierced with a fork.

• Season with salt and pepper.

• Add noodles, mix well, and cook for 10 more minutes.

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