Traditional Beef Stroganoff
Recipe type: Main Dish
  • 1 cup of canned beef broth
  • 1 teaspoon of dry mustard
  • 2 tablespoons of all-purpose flour
  • 1 lb. of trimmed beef (cut into strips)
  • ½ teaspoon of table salt
  • ¼ teaspoon of black pepper
  • 2 teaspoons of olive oil
  • ¼ cup of water
  • 2 tablespoons of light sour cream
  • 2 tablespoons of fresh parsley
  • 1 small onion (raw)
  • 10 oz. fresh mushrooms
  • 4 cups of egg noodles (cooked)
  1. Prepare a nonstick skillet, and pour broth, flour, and mustard into it and whisk together. Continue whisking until you achieve the silky smooth texture, turning the heat up onto a medium-high temperature and cooking for a few minutes until it becomes a thick sauce. Now that the sauce is prepared, pour it into a separate bowl, and let it cool down.
  2. Clean the aforementioned skillet, season the beef with around half of the black pepper and some salt, and let the meat cook on each side for about 2 minutes, over medium-high heat. What you are looking to achieve is that golden-brown color. Once it is ready, transfer it to a separate bowl and make sure that it stays warm.
  3. Using the same skillet, fry the onion for around 2-4 minutes, and slowly add the mushrooms, water, and what remains of the black pepper. Continue doing so for the next 3 minutes, or until the mushrooms become tender, and add any juices to the small bowl with the broth/flour/mustard sauce in it.
  4. Add the meat back to the skillet, and continue cooking it with mushrooms and onion for the next 2 minutes. Empty this mixture onto a plate, and pour the sauce back into the skillet, reheating it for the next few minutes.
  5. Combine the sauce and the meat mixture, and serve the meat with the egg noodles. This recipe yields 6 servings of 2-3 cups of stew and noodles. Dig in!
Recipe by You Brew My Tea at