Beef Stroganoff

Have you ever tried to find a recipe online for Beef Stroganoff?  What an adventure!  No two recipes are the same, and I am not just talking about the amount of ingredients, but what ingredients to even use!  So, with that in mind, here is what I settled on, combining several recipes, and arriving at a passable meal.  There were no leftovers to be sure.  Also, I used beef tips instead of cutting steak into strips.  I like the more substantial feel of the beef tips.  The recipe went well, but one of the kids had turned my burner to the simmer setting, which I did not discover until well into cooking.  As a result, I don’t think the sauce thickened as well as it should.  I’ll try it again sometime with proper settings on the stove!  You will want to make sure you have some egg noodles to serve with this!

Prep Time: 70 minutes with marinade

Cook Time: 20 minutes

Serves 5-6


  • Soy sauce
  • 1 1/2 lbs beef tips
  • Salt and pepper
  • 3 tbs butter, divided
  • 2 tbs all purpose flour
  • 2 cups beef consomme
  • 2 tsp Dijon mustard
  • 1/3 cup sour cream
  • 1 tbs olive oil
  • 3/4 cup onions, chopped
  • 1/3 cup mushroom pieces (1/2 a can of mushrooms in water)


1.    Marinate beef tips in soy sauce for at least one hour
2.    Heat skillet over medium heat.  Melt 2 tbs butter and cook with flour for 1 minute
3.    Whisk in consomme thicken for 1 minute
4.    Stir in mustard and sour cream and thicken 2-3 minutes.
5.    Add mushrooms for last minute of cooking.
6.    Remove from heat and set aside
7.    Heat a second skillet on high.  Add 1 tbs olive oil and 1 tbs butter
8.    Add meat and onion and cook over high heat until brown on both sides (4-5 minutes)
9.    Drain excess liquid if needed, then reduce heat to medium, add sauce from first skillet and heat through.

Serve this over egg noodles!


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