Exquisite Beef Stroganoff

15 m
30 m
Ready in:
45 m
The trick of the dish is in its creamy sauce the beef soaks in!
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Servings: 8
Egg noodles
1 (16 oz.) package
2 tbsp., softened
2, finely chopped
2 cloves, minced
Fresh mushrooms
1 (8 oz.) package, sliced thinly
Beef loin steak
1 lb., cut into strips
Beef consommé
1 (14 oz.) can
Burgundy wine
1/4 cup
Lemon juice
3 tbsp.
All-purpose flour
2 tbsp.
Cold water
2 tbsp., or as needed
Sour cream
1 (8 oz.) can
  1. Add water to a large pot and bring it to a boil. Add noodles to the pot and let them cook for 5 to 7 minutes or until al dente, then drain.
  2. Heat butter in a large saucepan and let it melt over a medium-high heat. Add onions and garlic, stir well, and cook until tender.
  3. Stir in mushrooms and cook for 2 more minutes.
  4. Put the strips of the steak in the saucepan and cook for 1 more minute.
  5. Add consommé, Burgundy wine, and lemon juice and bring the mixture to a boil.
  6. Prepare a small bowl, add flour and cold water, and mix them until smooth.
  7. Reduce the heat to low and slowly pout the flour mixture into the saucepan stirring all the time.
  8. Stirring quickly, return the mixture to the boil and cook until the sauce becomes smooth and thick.
  9. Cover and cook for 5 more minutes stirring from time to time.
  10. Remove the sauce from heat, let it cool, and gradually add sour cream, stirring.
  11. Serve the sauce over the egg noodles.
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