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Beef Stroganoff

I mean…what is there to say about Beef Stroganoff, except that it’s a classic recipe? I finally learned how to make it the way my mom does…by mostly just wingin’ it.  Make sure you get quality steak, since it makes a huge difference. Mushrooms, red wine, sherry and beef broth make a dreamy sauce. Even crazier when you add some tzatiski that you just happened to have in the fridge to the mix…


Let’s get started. This Beef Stroganoff is definitely a step-by-step process, but it’s worth it in the end, especially the leftovers!


Quality steak is necessary. We had some stuff that was pre-seasoned from the butcher. Slice the steak into thin strips, then cook the steak in batches over medium to medium-high heat in a little bit of olive oil until it gets to desired doneness/browness. (Quite rare for me, since that’s how we like it and the steak will cook a little more later as it is. You don’t want rough steak in your stroganoff, do you)?

steak and mushrooms

When the steak is done, remove from pan to a bowl or plate. Now it’s time for the onion, mushrooms, beef broth, red wine (you should be drinking your own glass while making this recipe), and cognac or sherry. I love how boozy this step is!


Add the steak back to the ‘shroom mixture, add the creamy goodness, get that water boiling, throw in those tasty egg noodles, we are almost done!


In the end you throw it all together and it’s beautiful and warm and comforting and amazing. You are probably eating it on a perfect winter evening, with the rest of that bottle of red wine that’s already opened. I know that’s when we made this…then I took 2 months to finally blog about it.

Beef Stroganoff
one of Lulu’s Classics, serves 4 with leftovers


  • 2 lbs tip steak (or flank, tri tip, etc) sliced thin
  • 1 onion (or shallots)
  • 2 packages sliced mushrooms
  • 1 tbsp flour
  • 1/2 cup red wine
  • 1/2 cup beef broth
  • 2 tbsp sherry or cognac
  • 1 tbsp dijon mustard
  • egg noodles
  • tzatiski or sour cream w/ dill
  • butter
  • salt and pepper

Slice steak thin. Heat about 2 tbsp olive oil over medium to medium-high heat in a pan. Add steak, in batches, to the pan and brown the outsides (I kept them pretty rare, since they end up cooking more later. Go with your preference here). When cooking steak, do not crowd the pan. When steak is browned, remove from pan and set aside.

Dice 1 onion. Add 1 tbsp butter to the same pan you cooked the steak in and turn the heat to medium. Let onions cook for a few minutes and then add the sliced mushrooms. Add some salt and pepper. Once the onion and mushrooms are cooked down, add about 1 tbsp flour to the pan and let it get incorporated. Once flour is absorbed, add 1/2 cup red wine and 1/2 cup beef broth. Stir, and taste for seasoning. Add a splash (1-2 tbsp) sherry or cognac to the pan.

Meanwhile, get some water boiling for the noodles. While the water is warming up, add the steak back to the pan with the sauce. Add about 1 tbsp dijon mustard and 3/4 cups tzatiski or sour cream to the pan and stir. Taste for seasonings. Add noodles to boiling water and cook according to package instructions. Drain noodles, add about 1 tbsp butter and a little salt and pepper. Add the noodles to the steak and the sauce. Serve and enjoy!