Hearty Beef Stroganoff Recipe
Hearty Beef Stroganoff Recipe photo by Taste of Home

Hearty Beef Stroganoff Recipe

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


  • 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

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.


  1. 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.
  2. 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.
  3. Carefully return beef mixture to the pan. Add sour cream and sherry; heat through (do not boil). Serve with noodles or rice. Yield: 5 servings.
Originally published as Beef Stroganoff in Taste of Home August/September 2009, p69

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.

This recipe pairs well with a light red wine.

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Reviewed Apr. 24, 2014

This is my go-to meal whenever I have a special guest over.

Reviewed Feb. 17, 2014


Reviewed Apr. 9, 2013

Delicious with left over pot roast.

Reviewed Aug. 22, 2012

I've been making it with hamburger instead. Faster to make. I make it in bulk and then use a food saver to freeze it. Great for when I'm to busy to cook, drop it into a pot of boiling water and make rice.

Reviewed Nov. 2, 2011

I used stew meat. Once I had the meat browned and the sauce made, I put it in a 200 degree oven for 4 1/2 hours. I added the sour cream and sherry once I took it out of the oven. I 1 1/2 the sauce and it seemed like there was a lot of sauce for 1 lb. of meat. I also had to thicken the sauce with cornstarch. I'm sure that was because I made it in the oven and not the stove top. It was good, but not anything out of the ordinary.

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