clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A plate of beef, mushrooms, noodles with wine bottle in background

Beef Stroganoff

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews


  • 1 package of egg noodles – cooked per package instructions (save a little of the “pasta water” – it’s that little extra that goes in the gravy)
  • 2 strip steaks – cut into cubes
  • 1 large package of cremini or button mushrooms – cut into quarters or slices (you could also use an assortment)
  • ½ large onion – diced
  • 2 TBS extra virgin olive oil
  • 1 envelope of brown gravy mix
  • 1/3 cup sour cream
  • Salt and pepper
  • Flat leaf parsley (for garnish) – chopped


  1. Add oil and onions to a large stove top skillet and cook for 5 minutes.
  2. Add steak cubes and brown on all sides.
  3. Add mushrooms.
  4. Cook all together on medium heat for 5-7 minutes or until mushrooms start to cook down.
  5. While everything is cooking, prepare envelope of gravy mix per the package directions.
  6. Add the gravy to the pan, stir and cook for another 5 minutes until the gray is thick and creamy.
  7. If desired, add a tablespoon or two of the starchy noodle water but be careful not to thin the gravy too much. This is optional, of course.
  8. Add salt and pepper to taste.
  9. Remove from burner, add sour cream and stir until fully incorporated.
  10. Serve over cooked noodles and garnish with chopped parsley.
  • Cuisine: Comfort Food