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The Best Beef Stroganoff

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“An easy, hearty meal that can be made in minutes after work. Great for those cold winter nights when you need something to stick to your ribs and warm you up.”
READY IN:
1hr
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 1 lb flank steak, cut in bite sized pieces (or you can use stewing beef, I've even made it with ground beef when I was in a pinch)
  • 13 cup flour
  • 12 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons butter or 2 tablespoons margarine
  • 1 cup sliced mushrooms (or you can use the tiny button mushrooms and leave them whole)
  • 1 medium onion, chopped
  • 1 -2 garlic clove, minced
  • 1 12 cups beef stock
  • 1 tablespoon tomato sauce
  • 1 cup sour cream (I use the lighter kind, every little bit helps!)
  • 2 tablespoons dry white wine (or Sherry)

Directions

  1. In a large bowl, mix the flour salt and pepper together. Coat the beef in the flour mixture.
  2. Melt the butter/margarine in a large skillet.
  3. Add meat, mushrooms, onion, garlic and any leftover flour mixture. Stir frequently until onion and mushrooms become soft. Add the beef stock and tomato sauce. Heat to boiling, stirring often.
  4. When it's just about done, add the sour cream and white wine. Stir to mix, then remove from heat.
  5. Serve over a bed of egg noodles or mashed potatoes. We've even just had it with some crusty rolls.
  6. MMMMMMMM -- .

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