Beef Stroganoff

From Recipe Box


  • 1 (16 oz) package egg noodles
  • 2 tbsp butter, softened
  • 2 onions, finely chopped
  • 2 cloves garlic, minced
  • 1 (8 oz) package fresh mushrooms thinly sliced
  • 1 lb beef loin steak cut into thin strips
  • 1 (14 oz) can beef consomme
  • 1/4 cup burgundy wine
  • 3 tbsp lemon juice
  • 2 tbsp all-purpose flour
  • 2 tbsp cold water (as needed)
  • 1 (8 oz) container sour cream


  1. Bring large pot of lightly salted water to a boil
  2. Add noodles and cook 5-7 minutes or until cooked, drain.
  3. Melt butter in a large saucepan over medium-high heat Add onion and garlic and cook until slightly tender
  4. Mix in mushrooms and continue cooking 2 minutes
  5. Place steak strips in pan and cook about 1 minute
  6. mix in consomme, burgundy, and lemon juice. Bring to a boi
  7. In a small bowl blend flour with cold water until smooth. Reduce saucepan heat to low
  8. While stirring constantly, slowly pour flour mixture into saucepan
  9. Gradually return to boil while stirring rapidly until sauce is thick and smooth
  10. Cover and continue cooking 5 minutes stirring occasionally
  11. Remove from heat and let cool slightly. Stir in sour cream

Serve over egg noodles.