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Russian Stroganoff

 Russian Stroganoff
This is one of my family's favorite recipes, so I make it for them frequently. The tender beef strips in a mushroom sauce taste so good over noodles. —Wendy Stenman
4 ServingsPrep: 10 min. Cook: 30 min.


  • 1/4 cup all-purpose flour
  • 3/4 teaspoon salt, divided
  • 1-1/2 pounds beef top sirloin steak, cut into 1/2-inch strips
  • 3 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 2 cups sliced fresh mushrooms
  • 1 can (8 ounces) tomato sauce
  • 3/4 cup water
  • 1 tablespoon beef bouillon granules
  • 1 tablespoon Worcestershire sauce
  • 4 drops hot pepper sauce
  • 1/4 teaspoon pepper
  • 1/2 cup reduced-fat sour cream
  • Hot cooked noodles


  • Combine flour and 1/4 teaspoon salt in a large resealable plastic
  • bag. Add beef, a few pieces at a time, and shake to coat. In a large
  • skillet, cook beef in batches in oil until no longer pink; remove.
  • Add onion and garlic; saute until tender. Add the mushrooms, tomato
  • sauce, water, bouillon granules, Worcestershire sauce, hot pepper
  • sauce, remaining salt and pepper. Bring to a boil. Reduce heat;
  • cover and simmer for 3-4 minutes or until mushrooms are tender.
  • Return beef to the pan. Stir in sour cream; heat gently (do not

2 of 2

Russian Stroganoff (continued)

Directions (continued)

  • boil). Serve immediately over noodles. Yield: 4 servings.
Nutritional Facts: 1 serving (1 cup) equals 419 calories, 21 g fat (7 g saturated fat), 105 mg cholesterol, 1,429 mg sodium, 17 g carbohydrate, 2 g fiber, 38 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.