Beef Stroganoff

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Beef Stroganoff

Americans have always loved to adopt ethnic dishes and make them their own. This classic named after the nineteenth-century Russian diplomat Count Paul Stroganov is a perfect example. Serve over rice, rice pilaf, or noodles.
Servings 6


  • 3 teaspoons butter or margarine
  • 1/4 pound mushrooms sliced
  • 1 onion sliced
  • 1-1/2 pounds beef sirloin steak trimmed of all visible fat and cut into 1"-wide strips
  • 2-1/2 tablespoons unbleached or all-purpose flour
  • 2-1/2 cups fat-free reduced-sodium beef broth
  • 3 tablespoons dry sherry or apple cider
  • 1 tablespoon tomato paste
  • 1 teaspoon papr


  • 1. In a large nonstick skillet, melt 2 teaspoons of the butter or margarine over medium heat. Add the mushrooms and onion. Cook, stirring occasionally, for 10 to 12 minutes, or until the onion is lightly browned. Remove the onion mixture from the skillet. Set aside.

    2. Melt the remaining 1 teaspoon butter or margarine in the skillet. Add the beef. Cook, turning as needed, for 15 minutes, or until lightly browned on all sides. Add the beef to the onion mixture.

    3. Add the flour to the skillet. Cook, stirring constantly, for 2 to 3 minutes, or until browned. Slowly add the broth, stirring constantly, until smooth.

    4. Add the sherry or cider, tomato paste, paprika, basil, and nutmeg. Simmer, stirring occasionally, for 10 minutes, or until the mixture thickens. Add the beef mixture. Simmer for 10 minutes. Add the sour cream. Stir to mix.

    This recipe is from the book Homestyle Cooking Made Healthy by Jeanne Jones.

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