Anna Olson's Beef Stroganoff

72 Ratings
  • prep time 10 min
  • total time 30 min
  • serves Serves 4
Anna Olson's Beef Stroganoff

I think Beef Stroganoff has been turned into too many instant and frozen entrées, that we’ve forgotten how delicious it is. And Stroganoff is actually easy to make, only takes one pan (plus the pasta pot) and comes together as quickly as any pre-fab version. From “In the Kitchen with Anna”, Whitecap Books, 2008 Photo by Michael Olson

Beef, Lunch, Italian, Main


1 tablespoon olive oil

1 tablespoon butter

1 pound beef sirloin, cut into thin strips

2 tablespoons all-purpose flour

1 cup diced onion

3 cups sliced cremini mushrooms (about 1/2 lb mushrooms)

2 teaspoons chopped fresh thyme

1 cup chicken or beef stock

⅔ cup sour cream (full fat)

salt and pepper

½ package wide egg noodles, cooked

2 tablespoons chopped Italian parsley


1. Heat the oil and butter in a wide braising dish (sauté pan with a lip) over medium-high heat. Toss the beef with the flour and add to pan, cooking until lightly browned. Remove the beef and add the onion, sautéing until the onions have browned a bit. Add the mushrooms and sauté until tender, about 5 minutes. Add back the beef, along with the thyme and stock and bring up to a simmer, cooking uncovered for 10 to 15 minutes until the beef is tender.

2. When ready to serve, stir in the sour cream and season to taste. If the egg noodles have been pre-cooked, rinsed them under hot tap water, drain well and add to the pan, tossing to coat. Stir in the parsley and serve.

See more: Beef, Lunch, Italian, Main

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