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Beef Stroganoff

Servings 4 people


  • 1 lb top sirloin steak thinly sliced into strips
  • olive oil or lard
  • 1 small onion (finely chopped)
  • 1/2 lb brown mushrooms (thickly sliced)
  • 3-4 garlic cloves (minced)
  • 1 tablespoon all-purpose flour
  • 1 cup beef broth
  • 3/4 cup heavy whipping cream
  • 1/4 cup sour cream

Seasoning Paste

  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon dijon mustard
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper


  • Brown the beef, in batches, in a bit of olive oil / lard. Removing from the pan and setting aside.
  • Add another couple tablespoons of oil / lard to the pan and saute the onions and mushrooms until the mushrooms have browned.
  • Add the minced garlic and saute for a minute.
  • Add the flour and saute again, for another minute.
  • Add half of the beef stock to deglaze the pan, then add the remainder of the stock and the heavy cream.
  • When the mixture has thickened slightly, add the beef back into the pot. Simmer for a couple minutes.
  • Add some of the liquid to the sour cream, mixing together, then adding it to the pan. Stir to combine.
  • Combine the seasoning paste ingredients in a small bowl. Add the mixture to the pan and let simmer for a couple minutes, tasting for any needed salt and pepper.
  • Serve over potatoes or egg noodles.