Beef Stroganoff Recipe

Beef Stroganoff

Serves 4

In Russia, stroganoff is seasoned with mustard instead of paprika and served with potatoes rather than egg noodles. This is the American adaptation, but both ways are equally delicious and comforting!


  • 1 pound filet of beef, cut into thin strips
  • 1 small shallot, minced (about 1/4 cup)
  • 1/2 teaspoon paprika
  • 2 tablespoons extra virgin olive oil, divided use
  • 1 tablespoon unsalted butter
  • 1/2 pound cremini mushrooms, sliced
  • 8 ounces sour cream or crème frâiche
  • Kosher salt, to taste
  • Pepper, to taste
  • 1 pound egg noodles, cooked as package directs
  • Chopped parsley leaves


  1. In a medium bowl or sealable bag, combine beef, shallot, paprika, and 1 tablespoon olive oil. Marinate 15 to 20 minutes or cover and chill up to overnight.
  2. When ready to make stroganoff, remove meat from fridge. Cook noodles according to package directions.
  3. In a large skillet, heat 1 tablespoon olive oil together with butter. When butter starts to foam, add meat and stir-fry quickly, about 30 seconds.
  4. Add mushrooms and sauté 3 to 5 minutes, until softened and browned. Stir in sour cream and heat through. Add salt and pepper, to taste.
  5. Serve over hot egg noodles. Garnish with chopped parsley, if desired.


Amount Per Serving (based on 4 servings)
Calories: 380
Fat: 27 g
Cholesterol: 115 mg
Sodium: 120 mg
Carbohydrates: 8 g
Fiber: 1 g
Sugar: 4 g
Protein: 29 g
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“I've been making this recipe for more than 25 years -- ever since i found it at the old queen anne thriftway. it's the best. never fails, everyone loves it. this is one for your repertoire of favorites. ”

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