How to Make Beef Stroganoff Recipe 

I learned how to make a beef stroganoff recipe many years ago. When I did, I also learned that this was originally a Russian recipe. Since the creation, it has become a popular dish in many other parts of the world. Even here in the United States, there are many different versions of the recipe.

True beef stroganoffs have one common ingredient in them, besides the beef, and that is sour cream. Here in the United States, I know these recipes to be called by different names. Some call this dish simply ground beef and noodles or beef and noodles. Many cooks, like me, will add sour cream to recipes which do not really need it. I love sour cream and I feel it changes some ‘tiring” recipes into special ones giving it a delicious flavor.

As I have mentioned so many times, sour cream is one of my favorite ingredients to use in entrées, soups, appetizers and desserts. When you learn how to make a beef stroganoff recipe, you will love the rich delicious sauce. This sauce is mainly due to the addition of sour cream and is so tasty when serving over noodles. (It is good over cooked rice also). 

Sometimes you will find newer versions of the beef stroganoff recipe. In some of these, they will instruct you to replace the sour cream with yogurt. Although I do use yogurt in a lot of my cooking, I do not feel it gives the same rich flavor in beef stroganoff like sour cream.


  • 12 Ounces boneless beef sirloin steak cut ½ to ¾ inch thick
  • 8 Ounces sour cream
  • 2 Tablespoons flour
  • 1 Tablespoon tomato paste
  • ½ Cup cold water
  • 1 Teaspoon instant beef bouillon granules
  • ½ Teaspoon black pepper
  • 6 Ounces fettuccini
  • Non stick cooking spray
  • 2 Cups sliced fresh mushrooms
  • ½ Cup chopped onion
  • 1 Clove minced garlic
  • 1 Tablespoon snipped fresh parsley

Trim fat from beef and partially freeze for easier cutting.

Slice beef across the grain into thin bite size strips.

Combine sour cream, flour and tomato paste in a small bowl; stir in water, bouillon granules and pepper and set aside.

Cook fettuccini according to package directions (omit any salt and oil if in directions); drain well.

Spray a large skillet with non stick spray; preheat skillet on medium.

Add beef to hot skillet and stir fry for 2 to 3 minutes to desired doneness.

Remove beef from skillet; add sliced mushrooms, onion and minced garlic; stir fry until onions are tender.

Add sour cream mixture to skillet; cook and stir over medium heat until thickened and bubbly.

Add meat back into skillet and cook stirring for 2 more minutes.

Serve meat mixture over fettuccini noodles; sprinkle with parsley.


How to Make Beef Stroganoff with Noodles or RiceHow to Make Beef Stroganoff with Noodles or Rice

This recipe is a little different by adding the flavors of sherry and oregano, but also very good.

  • 2 Pounds filet of beef cut into ½ inch strips
  • Salt/ pepper
  • 1 Medium chopped onion
  • 1 Clove minced garlic
  • 2 Tablespoons butter
  • 2 Tablespoons flour
  • 1 Teaspoon paprika
  • 2 Cups beef stock
  • 1 Cup sherry
  • 1 Teaspoon oregano
  • 1 Small can tomato paste
  • ½ Cup sour cream

Sprinkle meat with salt and pepper.

In a large skillet sauté onion and garlic in butter until golden brown.

Add meat to very hot skillet and cook until brown; sprinkle with flour and paprika.

Add beef stock gradually to skillet stirring until smooth; stir in sherry, oregano and tomato paste.

Cover and cook on low heat 40 minutes or until meat is tender.

Stir in sour cream and cook 10 minutes; serve over noodles or rice.

BEEF STROGANOFF RECIPE (casserole recipe)

This is a hamburger stroganoff recipe or some might call ground beef and noodles. Whatever you choose for a name, it is still very flavorful and delicious even though it is made cheaper with hamburger.

  • 4 Ounces noodles
  • ½ Cup finely chopped onion
  • ½ Pound fresh sliced mushrooms
  • 8 Ounces canned tomato sauce
  • 1 Can (10 ½ ounces) beef bouillon (not diluted)
  • 1 Cup sour cream
  • ¼ Cup butter
  • 1 Clove minced garlic
  • 1 Pound ground chuck
  • 1 Tablespoon flour
  • ¼ Cup Burgundy
  • 1 Teaspoon salt
  • ¼ Teaspoon black pepper
  • ½ Cup grated Parmesan cheese

Preheat oven to 375F degrees.

Cook noodles according to package instructions.

Melt butter in large skillet; sauté onions, garlic and mushrooms about 5 minutes in the hot butter.

Add meat and cook stirring until beef is brown.

Remove skillet from heat and stir in flour, tomato sauce, Burgundy, bouillon, salt and pepper.

Place on heat and simmer 10 minutes stirring occasionally; blend in sour cream.

In a greased casserole baking dish, layer 1/3 of noodles, then 1/3 of meat mixture; repeat 2 more times.

Top with grated cheese and bake 25 minutes.


This is one of the recipes which uses yogurt in place of sour cream. Like I said I love the flavor added by sour cream but you may prefer this recipe; also very good.

  • 1 Pound beef sirloin cut into thin strips
  • 1 Cup beef broth
  • 1 Medium onion cut into thin slices
  • 2 Cups sliced mushrooms
  • ¼ Cup red wine
  • 1 Tablespoon cornstarch
  • ½ Teaspoon salt
  • ¼ Teaspoon black pepper
  • 1 Cup plain yogurt

Spray large skillet with non stick cooking spray.

Cook until beef is done and remove from skillet.

Add ¼ cup broth and onions to skillet; cook until onions are tender.

Add mushrooms, cover and cook 5 minutes.

Remove cover and cook until all liquid is absorbed.

Add wine to skillet, bring to boil, and then reduce heat to simmer.

Mix cornstarch to remainder of broth and add to skillet; stir until thickened.

Add beef, salt and pepper and heat until bubbly.

Remove skillet from heat and stir in yogurt.

Serve immediately over noodles.


Learn how to make beef stroganoff recipe in a casserole.

  • 1 ¼ Pounds ground beef
  • 1 Can (4 ounces) mushroom stems and pieces
  • 1 Can (3 ½ ounces) French fried onions 
  • 1 Can (10 ¾ ounces) condensed cream of mushroom soup 
  • ½ Cup of sour cream
  • 1 Can (10 ounces) refrigerated flaky biscuits


  • ½ Cup sour cream
  • 1 Egg
  • 1 Teaspoon celery seed
  • ½ Teaspoon salt

Preheat oven to 375F degrees.

Brown ground beef; drain well.

Combine ground beef, mushrooms and onions (RESERVE ½ cup onions) in ungreased 3 quart casserole dish.

In small saucepan combine soup and sour cream; heat to a boil and pour over casserole.

Separate biscuit dough into 10 biscuits; cut each in half forming 20 half circles.

Arrange half circles cut side down in a circle around the casserole; sprinkle reserved onions between biscuits.

Combine topping ingredients and pour over the biscuits; bake 25 to 30 minutes or until golden brown. Serves 4-5


  • 1 Pound beef strips (cut in 2 to 2 ½ strips)
  • 2 Tablespoons oil
  • ½ Cup sliced onion
  • 1 Clove minced garlic
  • 1 Pint fresh mushrooms cleaned and sliced
  • 2 Drops Tabasco sauce
  • 1 Tablespoon Worcestershire sauce
  • ¼ Teaspoon black pepper
  • ¼ Teaspoon paprika
  • Dash nutmeg
  • 1 Can (10 ½ ounces) tomato sauce
  • 1 Cup sour cream

Heat oil in skillet; brown the beef strips.

Add onion and garlic; when browned add mushrooms, seasoning and soup.

Simmer mixture until the beef is tender.

Five minutes before serving add sour cream; heat thoroughly but DO NOT boil.

Serve over noodles; serves 4-6.