Beef Stroganoff

Classic beef stroganoff: thin strips of round steak browned in butter, with mushrooms and onion in a beef broth and sour cream sauce, served over buttered noodles.

Gluten-free with swaps

Contains: milk, wheat. Based on the ingredients as written; check package labels, which can change.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Beef stroganoff with mushrooms in a creamy sauce over egg noodles, sprinkled with parsley
  • Prep 15 min
  • Cook 25 min
  • Total 40 min

Updated

Jump to: Ingredients | Instructions | Tips | Print recipe

Sandra Mills's beef stroganoff is the classic: round steak sliced thin on the diagonal and browned quickly in butter, mushrooms and onion cooked until just tender, then beef broth thickened with sour cream and flour.

As she notes, the sauce is not too thick. Serve it over hot buttered noodles.

Ingredients

  • 1 pound round steak
  • 1/4 cup butter
  • 2 cups of sliced fresh mushrooms
  • 1/2 cup chopped onion
  • 1 can condensed beef broth
  • 1 cup of sour cream
  • 2 1/2 tablespoons flour
  • Hot buttered noodles, for serving

To make it gluten-free

  • For the flour, use a gluten-free all-purpose flour blend (for thickening, cornstarch works too).

Also check the labels on the broth, which can contain wheat. See all our gluten-free recipes.

Flour for this recipeKing Arthur Baking Company makes all-purpose, bread, whole wheat and gluten-free flours.

Shop King Arthur flourGluten-free flour

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Instructions

  1. Brown the beef. Cut the meat on the diagonal into strips 1/4 inch thick. Brown quickly in butter and set aside.
  2. Cook the vegetables. Cook the mushrooms and onions until just tender.
  3. Add the broth. Add the broth and heat just to boiling.
  4. Thicken. Blend the sour cream and flour and stir into the broth. Cook and stir until the mixture thickens; it should not be too thick.
  5. Serve. Add the meat to the sauce and serve over hot buttered noodles.

Budget-friendlyGluten-free with swaps

Tips

  • Keep the sauce below a boil once the sour cream is in so it does not curdle.
  • Slice the beef across the grain for tender strips.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: Syrah or Cabernet Sauvignon. Wine pairing guide

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