Old-Fashioned Beef Stroganoff

Serves: 8Hands-on: 30 minutesTotal: 30 minutesDifficulty: Easy

Serves: 8


  • 4 Tbsp. all-purpose flour, divided
  • 1 tsp. paprika
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • 1 lb. beef sirloin, cut into ½" pieces
  • 4 Tbsp. butter, divided
  • 1 clove garlic, peeled and minced
  • ½ cup chopped onion
  • 4 oz. mushrooms, stemmed and chopped
  • 2 cups beef broth
  • 1 Tbsp. tomato paste
  • 1 cup sour cream
  • 2 Tbsp. dry white wine
  • 8 oz. cooked egg noodles


  • In a plastic food bag, combine 2 tablespoons flour and the paprika, salt, and pepper. Add the beef and shake to coat. In a large skillet, heat 2 tablespoons butter over medium-high heat, and cook the garlic and onion for 2 minutes. Shake the excess flour from the beef, then add it to the skillet and brown it quickly.
  • Add the mushrooms to the skillet and cook for about 5 minutes, or until softened. Push the meat and vegetables to one side of the skillet. Add the two remaining tablespoons butter and allow to melt, then blend the remaining 2 tablespoons flour into it. Add the beef broth and tomato paste to the skillet and stir, gradually incorporating the meat, until the broth becomes thickened and bubbly.
  • Reduce heat and stir in the sour cream and the wine, and continue cooking and stirring until heated through (do not boil). Serve over hot egg noodles.