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Beef Stroganoff Recipe

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This recipe for Beef Stroganoff is from In the Kitchen with Nana, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 1/4 cup flour, divided
2 1/2 tsp. salt
5 lbs. beef sirloin (boneless) cut into 1/4 inch wide strips
3/4 cup plus 3 Tbsp. butter, divided (15 Tbsp. total)
5 cups thinly sliced mushrooms
2 1/2 cups chopped onions
3-5 garlic cloves, minced
1 Tbsp. tomato paste
6 1/4 cups beef stock (5 cans condensed beef broth)
5 cups sour cream
1 cup sherry


Combine 5 Tbsp. flour and salt; dredge meat in mixture. Heat skillet and add 10 Tbsp. butter. When melted, add sirloin strips and brown quickly, flipping meat to brown on all sides. Add mushroom slices, onion, and garlic and cook 3-4 minutes or until onion is barely tender.

Remove the meat and mushrooms from the skillet. Add 2 Tbsp. butter to pan drippings. When butter is melted, blend in 3/4 cup plus 3 Tbsp. flour and stir until bubbly. Add tomato paste. Slowly pour in cold meat stock and cook, stirring constantly, until mixture thickens. Return meat and mushrooms to skillet. Stir in sour cream and sherry and heat briefly.

Serve with noodles.

Makes 10-12 servings.




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