Beef Stroganoff

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Recipe: Beef Stroganoff


  • 2 tablespoons olive oil
  • 2 cups onion, chopped (divided)
  • 2 lb mushrooms, sliced (divided)
  • 1/4 cup white wine
  • 1 tablespoon Hungarian paprika
  • 1/2 teaspoon black pepper
  • 2 tablespoon soy sauce
  • 1 cup chicken stock
  • 2 tablespoon butter
  • 2 tablespoons flour
  • 1 cups milk
  • 2 tablespoons lemon juice
  • 1.5 lb beef stew meat
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup water
  • 1 teaspoon beef bouillon base
  • 1 tablespoon garlic, minced
  • 4 ounces cream cheese
  • 2 heaping dallops of sour cream
  • egg noodles


  1. In a large soup pot, heat olive oil and cook 1 cup of the onions over medium heat, stirring often, until soft.
  2. Add white wine and stir in half of the mushrooms, paprika, and black pepper. Reduce heat and cover. Cook until mushrooms are soft. ( ~10 min)
  3. Add soy sauce and chicken stock. Cover and simmer for another 10 minutes.
  4. In a separate pan, melt butter and add flour, stirring constantly until golden in color.
  5. Whisk in milk until slightly thickened.
  6. Add the milk mixture to the large soup pot; stir in the soup. Simmer over low heat covered for 10 minutes.
  7. In a crockpot, combine meat, soup, remaining onions, Worcestershire sauce, water, bouillon base and garlic. Cook for 5-6 hours on low.
  8. Sautee remainder of the mushrooms until soft and stir into the crockpot about an hour before serving.
  9. Stir in cream cheese and sour cream about 10 minutes before serving.
  10. Serve over egg noodles.


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