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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 tablespoons - butter
  • 1 tablespoons - olive oil
  • 1 1/2 pounds - tenderloin steak or strip sirloin steak, sliced in thin strips
  • - salt and pepper
  • 8 ounces - baby bell mushrooms, sliced
  • 1/2 - medium red onion, sliced
  • 1 packages - demi-glace mix or Knorr Classic Brown Gravy Mix
  • 1/4 cups - white wine
  • 1 cups - water
  • 1 cups - sour cream
  • - Italian parsley, minced
  • - spinach fettuccine noodles or egg noodles, for serving with
  • Directions:

    Using a large saute pan, heat butter and oil, and sear half of the meat. This takes about a minute, as you want the meat to be rare. Season with salt and pepper, remove and set aside. Add more butter and oil if needed to sear the remaining meat. Remove.

    Add the mushrooms and onion, and saute until softened. Add to the reserved meat.

    Stir the gravy mix into the water to dissolve. Add the white wine to the same skillet, then add gravy mix. Stir to combine and thicken over medium-high heat. When thickened, stir in sour cream and parsley and remove from heat.

    Combine the sauce, meat, onions and mushrooms and place in a casserole dish. Cover and refrigerate until ready to reheat (if not serving immediately). Before heating, let meat come to room temperature for 15 minutes.

    Preheat oven to 375 degrees F. Heat meat for about 20 minutes or until hot. Serve on a warm platter surrounded by the pasta. Garnish with additional minced parsley, if desired.

    Brief Description

    This version of beef stroganoff makes use of packaged mixes, reducing the prep time; can be made ahead and heated for 20 minutes before serving.

    Main Ingredient:

    tenderloin steak or strip steak

    Category:  Beef

    Cuisine:  Russian

    Prep Time: 30 min
    Cook Time: 35 min


    Neighborhood Shopping Magazine

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    Posted On:

    March 14, 2017

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