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Russian Stroganoff

Total Time

Prep: 10 min. Cook: 30 min.


4 servings

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, Germantown, Wisconsin


  • 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


  1. 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.
  2. 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.
  3. Return beef to the pan. Stir in sour cream; heat gently (do not boil). Serve immediately over noodles.

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