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Hearty Beef Stroganoff

 Hearty Beef Stroganoff
Creamy and comforting, you'll crave this hearty Beef Stroganoff no matter what the weather. Patty Rody, Puyallup, Washington
5 ServingsPrep/Total Time: 30 min.


  • 5 tablespoons all-purpose flour, divided
  • 1/2 teaspoon salt
  • 1 pound beef top sirloin steak, cut into thin strips
  • 4 tablespoons butter, divided
  • 1 cup sliced fresh mushrooms
  • 1/2 cup chopped sweet onion
  • 1 garlic clove, minced
  • 1 tablespoon tomato paste
  • 1-1/4 cups beef broth
  • 1 cup (8 ounces) sour cream
  • 2 tablespoons sherry or beef broth
  • Hot cooked egg noodles or brown rice


  • In a large resealable plastic bag, combine 2 tablespoons flour and
  • salt. Add beef, a few pieces at a time, and shake to coat. In a
  • large skillet over medium-high heat, brown beef in 2 tablespoons
  • butter. Add mushrooms and onion; cook and stir until vegetables are
  • tender. Add garlic; cook 1 minute longer. Remove and keep warm.
  • In the same skillet, melt remaining butter. Stir in tomato paste and
  • remaining flour until smooth. Gradually add broth; bring to a boil.
  • Cook and stir for 2 minutes or until thickened.
  • Carefully return beef mixture to the pan. Add sour cream and sherry;
  • heat through (do not boil). Serve with noodles or rice. Yield: 5

2 of 2

Hearty Beef Stroganoff (continued)

Directions (continued)

  • servings.
Nutritional Facts: 1 cup (calculated without noodles) equals 338 calories, 21 g fat (13 g saturated fat), 107 mg cholesterol, 581 mg sodium, 11 g carbohydrate, 1 g fiber, 21 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.