BEEF STROGANOFF – September 21 – National Mushroom Month


  • 1 pound beef sirloin tips, pounded thin
  • 3 tablespoons olive oil
  • 1/4 cup butter
  • 8 oz fresh mushrooms sliced (2 – 2 1/2 cups)
  • 1 medium yellow onion thinly sliced
  • 1 garlic clove minced
  • 1/2 teaspoon salt
  • 1 1/2 cups beef broth
  • 1/4 cup all-purpose flour
  • 3 cups cooked egg noodles
  • 1 teaspoon Worcestershire sauce
  • 1 1/2 cup sour cream
  • Salt and Pepper to taste


Pound beef sirloin and pat dry with paper towels.  Heat olive oil and butter in a skillet over medium heat.  Add the beef sirloin and cook until well browned, 3-5 minutes per side.  Transfer to a medium bowl.  Add mushrooms, onions, garlic, and salt.  Cook until the liquid from the mushrooms has evaporated, about 7-9 minutes.  (If pan becomes brown, add 1 tablespoon olive oil)  Stir in beef broth, and flour and stir for 30 seconds.  Add sirloin.  Bring to a simmer, cover and cook over low heat for 30 minutes.  Add noodles, and Worcestershire sauce stirring occasionally for 2-5 minutes.  Remove from heat and add sour cream.  Season with salt and pepper to taste.

Tomorrow: September is National Whole Grains Month.  Tomorrows recipe will use Whole Grains



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