Monday, March 18, 2013

Beef Stroganoff

Wow, it seems like forever since I have posted a recipe for K&K.  Kelsey has been bearing the load of the blog and the cooking.  With a compressed NHL season, I find that we are either busy with games or Tim is not home to eat so I skip cooking. Finally last week, Tim was home, the weather was cold and I was looking to make a winter comfort food meal as it was a rare cold day in Arlington!  One of my favorite winter meals is Beef Stroganoff and I was excited that I had all the ingredients on hand.  The only problem is my favorite recipe is in a cookbook in storage in Washington state.  So I choose a new and lighter recipe from and into the kitchen I went.

When I make beef stroganoff I always use sirloin steak to insure the tenderness that I like!  I know that ups the cost but to me, any toughness to the meat ruins the meal and it often saves on cooking time. The reviews from gave the recipe almost the full 5 star rating.  Although it was pretty good when I did a taste test, I decided it was lacking something so add added more dry mustard and veal demi grace from Williams Sonoma.  The final product was delicious, tender, and a five stars home cooked meal.

Beef Stroganoff III

By: Donna from


2 pounds beef sirloin steak
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 ounces butter 
1 medium onion, chopped
4 tablespoons all-purpose flour
1 (10.5 ounce) can condensed beef broth
1 teaspoon prepared mustard 
8 ozs fresh sliced mushrooms
1/3 cup sour cream
1/3 cup white wine 
1 or 2 tablespoons of veal demi grace (I use William Sonoma's)
 salt to taste
ground black pepper to taste 
Yolk-less egg noodles -cook according to direction on package while stroganoff cooking!


1. Remove any fat from the sirloin steak and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper.

2. In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and mushrooms and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.

3. Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard and veal demi grace. Cover and simmer for 1 hour or until the meat is tender.

4. Five minutes before serving, stir in the sour cream and white wine. Heat briefly then salt and pepper to taste. Serve on top of egg noodles.


  1. yuum! i haven't made this forever. need to try it again!

  2. Yum! Can't wait to try this! I love beef stroganoff, but don't have a recipe... well, now I do! Thanks for sharing Mom!

  3. I love beef stroganoff. This looks delicious.


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