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Simple Beef Stroganoff

Updated on February 3, 2017

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For best results, the Texas Beef Council recommends slicing the steak when it is still slightly frozen.
For best results, the Texas Beef Council recommends slicing the steak when it is still slightly frozen. | Source

Cook Time

Prep time: 30 min
Cook time: 30 min
Ready in: 1 hour
Yields: About six generous servings

An Introduction to Stroganoff

Before I started writing this, I had no idea that there was actually a site dedicated to beef stroganoff. At, visitors can browse recipes and find out the intriguing history of this comforting dish.

The dish is believed to be named for Count Pavel Stroganov, a nineteenth-century Russian diplomat. Research indicates that stroganoff was actually created by a French chef, Charles Briere, who won a local cooking contest with the recipe. The first recipe was featured in an 1871 Russian cookbook called A Gift to Young Housewives.

Ingredients and preparation methods vary depending on the country, but it is generally agreed that the dish is composed of sautéed beef. Whereas the French version includes mustard, the Russian version is made with sour cream. The Brazilian version, meanwhile, is often made with tomato paste.

An inexpensive yet elegant dish, stroganoff eventually made its way into American homes. Among those who enjoyed preparing it was First Lady Jacqueline Kennedy, whose version called for tomato paste and fettuccine.

The recipe here is my adaptation based on my family's preferences. Although the Hamburger Helper version is well-received in my house, my brother still prefers something closer to the real thing.

How to Chop an Onion for Stroganoff


  • 2 tbsp. olive oil
  • 1 lb. sirloin steak, cut into bite-sized pieces
  • 1 small onion, chopped
  • 8 oz. sliced mushrooms
  • 8 oz. sour cream, not fat-free
  • 1 can cream of mushroom soup
  • Splash Worcestershire sauce, to taste
  • Salt and pepper, to taste
  • 8 oz. hot cooked fettuccine or noodles

Cooking Instructions

  1. Heat oil in a large skillet. Once oil is heated, add meat and onion.
  2. Add mushrooms. Cook and stir until meat is done and vegetables are tender.
  3. Drain off any fat. Stir in soup, Worcestershire sauce, and sour cream. Heat through, but do not boil.
  4. Add salt and pepper to taste.
  5. Serve over hot cooked pasta.
A hearty serving of Russian beef stroganoff
A hearty serving of Russian beef stroganoff | Source


I like to serve this with either a crisp green salad or peas and carrots. My Great-Aunt JoAn sprinkles caraway seeds over her stroganoff.

© 2016 Natasha


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