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Beef Stroganoff for Lunch

Beef Stroganoff

Easy to make classic beef stroganoff
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course main dish
Cuisine American


  • heavy bottom skillet, knife, cutting board, spatula, whisk, pot for cooking pasta, strainer, bowl for cooked beef mixture


  • 1 pound beef sirlion or stew meat cut into bite sized cubes
  • 1 tbsp flour
  • 2 tbsp butter
  • 8 oz sliced white (button) mushrooms
  • 1/2 cup white onion, chopped
  • 1 clove garlic, minced


  • 2 tbsp butter
  • 3 tbsp flour
  • 1 1/2 cup unsalted beef broth or 1 10 1/2 oz can of condensed beef broth
  • 1 cup sour cream
  • 2 tbsp red wine white wine option


  • 1 pound bag of wide noodles white rice in lieu of noodles
  • 1 tbsp butter
  • 1 teas salt


  • Cut beef into bite size cubes, trim as needed
  • Coat beef with flour
  • Chop enough white onion for 1/2 cup
  • Rinse, slice and cut mushrooms
  • Mince garlic clove
  • Melt 2 tbsp butter and add flour coated beef and brown quickly on all sides. Add a touch of oil to prevent butter from burning if needed
  • Add onions, minced garlic, mushrooms
  • Cook until onion is crisp tender
  • Removed cooked beef mix into a seperate bowl
  • Melt 2 tbsp butter to pan drippings in the skillet
  • Blend in 2 tbsp flour stirring throughly. Do not over cook.
  • Stir in beef broth
  • Whisk until flour is totally blended over med high heat, thickened and bubbly
  • Reduce heat to medium low then add beef mixture
  • Stir in sour cream
  • Stir in red wine
  • Continuing to stir occationally until heated throughly
  • Prepare noodles according to the bag instructions
  • Drain and toss with butter
  • Serve over noodles


This makes for great leftovers to pack for lunch or grab out of the fridge to warm in the microwave.
Keyword beef, main dish, sour cream, noodles, Russian American