Beef Stroganoff I

Beef Stroganoff I

Sue Kerr 0

"Stroganoff is a wonderful dish for guests; it is rich and creamy, but is simply and quickly prepared. Traditionally it is served with a rice pilaf, but is equally good over plain rice or egg noodles."

Ingredients 20 m {{adjustedServings}} servings 483 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 483 kcal
  • 24%
  • Fat:
  • 40.6 g
  • 62%
  • Carbs:
  • 5g
  • 2%
  • Protein:
  • 24.4 g
  • 49%
  • Cholesterol:
  • 130 mg
  • 43%
  • Sodium:
  • 155 mg
  • 6%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Melt butter in a large skillet over medium heat. Add beef and the onions; cook until the meat is browned and the onion tender.
  2. Stir in sour cream, and heat through. Do not boil.
Tips & Tricks
Beef Pot Pie III

See how to make a simple pot pie with beef and all the veggies.

Beef Medallions with Fresh Horseradish Sauce

A sweet tomato salad with seared beef and a creamy, aromatic horseradish sauce.

Rate recipe

Your rating


Reviews 44

  1. 57 Ratings


I gave this recipe an excellent rating because with a little modifying- Sue's recipe is just the start of a terrific stroganoff. * Substitute veg. oil for butter * I used a sirloin steak. I partially froze it to make slicing strips thin and easy. * Fresh mushrooms are a must!! Baby bellas or crimini will do. * A splash of dry sherry adds wonderful depth of flavor *Beef broth will remove the coveted brown bits from bottom of skillet. *8 oz of sour cream is sufficient *Add Paprika, freshly grated black pepper & kosher salt to season dish to perfection. My food critics, a husband and five kids loved it. Even the vegetarian high school senior loved the mushroom loaded sauce. Thank you, Sue for the beginnings of a mouth-watering dinner.


One of my favorite quick dinners, so much better than overpowering good beef with cream of mushroom soup! I saute mushrooms along with the beef and onions and add 1/2 teaspoon of paprika before adding the sour cream. 16 oz of sour cream is too much however, I think 8 oz is about right. Make sure you don't overcook the beef and be very carefull after adding the sour cream, if you bring it to a boil it will curdle, just let it warm up and serve immediately.


DO NOT use Fat Free Sour Cream!