Beef Stroganoff

Beef Stroganoff


7 servings


  • 1.5 pounds top sirloin
  • .25 cup margarine or butter
  • 1(8oz) package mushrooms, sliced
  • 1/2 cup minced onion
  • 1 clove garlic, minced
  • 1(10.5oz) can beef consomme
  • 1/2 cup dry red wine
  • 1/3 cup Flour
  • 2 tablespoons ketchup
  • 1 tablespoon prepared mustard
  • 1(8oz) carton sour cream
Serve over rice or noodles.


  1. Cut meat diagonally into thin slices.
  2. Melt margarine in large skillet.
  3. Saute mushrooms, onion and garlic over medium heat 5-6 minutes, stirring occasionally.
  4. Stir meat into skillet, cook over medium heat until meat is browned and most liquid is evaporated.
  5. Stir in consomme. Simmer, covered, until meat is tender (about 15 minutes).
  6. Shake wine and flour in tightly covered container; stir gradualy into meat mixture.
  7. Heat to boiling, stirring constantly. Boil and stir 1 minute.
  8. Stir in catsup, mustard and sour cream; heat through. Do no boil.

Chef’s tip

Tip:  Partially freeze meat for easier slicing.

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.