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Beef Stroganoff

Enjoy the soul-soothing richness of incredibly tender beef drenched in a creamy mushroom sauce, ladled over a heaping bowl of egg noodles.

Beef Stroganoff


  • 1 ½ pounds Beef Tips
  • Salt and pepper, to taste
  • ¼ cup butter
  • 12 oz mushrooms, sliced
  • 1 large onions, sliced
  • 2 garlic cloves, finely chopped
  • ¼ cup dry white wine
  • 1 ½ cups beef broth
  • ¼ cup all-purpose flour
  • ½ tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • ⅓ cup sour cream
  • 3 cups of cooked egg noodles


  1. Season Beef Tips with salt and pepper. In a heavy skillet, heat 2 tablespoons of butter over medium-high heat, then add meat and cook until browned, about 3 minutes. Remove and set beef aside.
  2. Add remaining butter to the pan and add mushrooms, onions, and garlic. Sauté until tender, about 5 minutes.
  3. Add wine, stirring and scraping any bits from the bottom of the skillet.
  4. Add beef broth and cook to reduce the liquid by about 1/3, about 4 minutes.
  5. Whisk in flour, then add the Worcestershire and Dijon, stirring until incorporated, and sauce thickens. Add in beef and simmer over low heat, about 5 minutes.
  6. Stir in sour cream until heated through, about 1-2 minutes.
  7. Serve hot over noodles.
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