Beef Stroganoff

This Beef Stroganoff brings back memories of my childhood. My mother made this often, usually with the 70’s version of canned soup and such. Being a single mom and working full time it’s what she could do and it was still very delicious and very filling! So I thought I’d try a homemade version for my own family to try. Turns out it was a hit and there were absolutely no leftovers!! I hope you try this yourself and see how easy, scrumptious and hearty this is! Enjoy!!!!

Beef Stroganoff

Print Recipe
Serves: 6 Cooking Time: 30-45 min


  • 12 ounces whole wheat egg noodles
  • 2 Tbsp salted butter
  • Freshly ground pepper
  • 2 Tbsp olive oil
  • 1 Pound sirloin steak, cut into bite-size pieces
  • Salt & freshly ground Black Pepper
  • 8 ounces cremini mushrooms, cleaned and quartered
  • 2 Large carrots, finely diced (about 1 cup)
  • 1/2 Yellow onion, finely diced (about 1 cup)
  • 1/2 Cup Brandy (optional, can replace this with extra beef stock)
  • 2 1/4 Cups beef broth/stock, divided
  • 2 Tbsp Cornstarch
  • 1/4 Cup sour cream
  • 1 Tsp Dijon mustard (heaping!)
  • Chopped fresh parsley, for garnish



Noodles: Bring a large pot of water to a boil, add 1/4 cup kosher salt. Add noodles and cook to minimum recommended time, according to package directions. Drain, set aside.


Stroganoff: Heat 1 Tbsp olive oil in skillet on high heat. Season meat with salt and pepper, tossing to fully coat.


Add half the meat to skillet, browning both sides. About 5 minutes each batch. Transfer to plate, set aside. Repeat for second batch.


To the same pan add 1 Tbsp olive oil and add mushrooms, onions, carrots and cook until lightly browned, about 5-7 minutes. Turn off heat.


Add Brandy and 2 Cups of the stock. Turn heat back on, bring to boil then lower to simmer for 2-3 minutes.


Mix the cornstarch with the remaining 1/4 c. Stock, whisk out all the lumps. Pour slurry to skillet and cook to thicken, about 5 more minutes.


Turn off the heat. Stir in the sour cream, mustard and beef (with all the juices). Season with salt & pepper to taste.


For the Noodles: melt butter in pan, add noodles and freshly cracked black pepper. Toss to coat.


Transfer to bowls the noodles then beef and sauce, sprinkled with the parsley.




Again, if you prefer not to use Brandy, just use extra beef broth. Remember to taste as you go along and season as needed to your own taste!!!