Beef Stroganoff

Serve over rice or noodles.
Servings 7 servings
Prep Time


  • 1.5 lbs 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 tbsp ketchup
  • 1 tbsp prepared mustard
  • 1(8oz) carton sour cream


  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.

Recipe Notes

Tip:  Partially freeze meat for easier slicing.