Classic Beef Stroganoff

For more sauce to coat the noodles, increase the beef bouillon to 11/2 cups. The sour cream can be increased up to 1 cup.

Serves: 4Hands-on: 25 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4


  • ¼ tsp. salt
  • ¼ tsp. black pepper
  • ½ tsp. dried basil
  • 2 Tbsp. all-purpose flour
  • 2 lbs. cubed stewing beef
  • 4 Tbsp. oil, divided
  • 1 garlic clove, smashed, peeled, and finely chopped
  • 1 medium-sized white onion, chopped
  • 2 cups fresh mushrooms, sliced
  • 1 cup beef broth
  • ½ cup sour cream
  • 2 cups cooked egg noodles


  • Stir the salt, black pepper, and dried basil into the flour. Toss the beef chunks with the flour.
  • Heat 2 tablespoons of the oil in a frying pan on medium heat. Add the beef and brown on both sides. Remove the beef from the pan and clean out the pan. Add the remaining 2 tablespoons oil and heat on medium heat. Add the garlic, onion, and mushrooms. Sauté until the onion is tender.
  • Return the beef to the pan. Add the beef broth. Heat through, and stir in the sour cream. Heat for a few more minutes until warmed through. Serve over the noodles.