Beef Stroganoff Recipe

Name: Beef Stroganoff
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds Beef Filet (I Used Eye Of Round); 3 Tablespoons Butter; 1 Tablespoon Olive Oil; 8 ounces, weight Sliced Mushrooms (I Used Baby Portebellas); 2 whole Medium Yellow Onions, Sliced; 1 teaspoon Salt, Or To Taste; 1 teaspoon Ground Black Pepper, Or To Taste; 1 teaspoon Chopped Garlic; 1 teaspoon Sugar; 1 teaspoon Dry Mustard, Heaping; 1 cup Port; 1 cup Sour Cream

Servings: persons

2 pounds Beef Filet (I Used Eye Of Round)
3 Tablespoons Butter
1 Tablespoon Olive Oil
8 ounces, weight Sliced Mushrooms (I Used Baby Portebellas)
2 whole Medium Yellow Onions, Sliced
1 teaspoon Salt, Or To Taste
1 teaspoon Ground Black Pepper, Or To Taste
1 teaspoon Chopped Garlic
1 teaspoon Sugar
1 teaspoon Dry Mustard, Heaping
1 cup Port
1 cup Sour Cream

1
Slice the beef into strips, cubes or whatever shape takes your fancy.
2
Just remember youll be searing the beef, so dont cut it too small.
3
Heat the butter and olive oil in a skillet over medium heat.
4
Then increase the heat and sear the beef in small batches over high heat, just 30 seconds a side.
5
You just want to sear it.
6
Set beef aside.
7
Leave butter in the skillet as you will be sauteing veggies in it.
8
Lower heat for the skillet to medium.
9
Add mushrooms, onions, salt and pepper.
10
Saute the sliced onions and mushrooms in the skillet until onions are limp and mushrooms are tender.
11
Add garlic and saute for about 30 seconds more.
12
Mix sugar, dry mustard, and port together in a bowl.
13
Add beef and port mixture to the skillet.
14
Allow port to reduce and soak into the beef and veggies for about 2 to 3 minutes.
15
Lower heat to low and add sour cream.
16
Mix through just until it comes up to temperature then serve immediately over egg noodles.
17
Note: The sauce will be thinner than most are used to with a stroganoff, but the flavor is out of this world!
18
Enjoy!
19
!

832

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 pounds Beef Filet (I Used Eye Of Round), 3 Tablespoons Butter, 1 Tablespoon Olive Oil, 8 ounces, weight Sliced Mushrooms (I Used Baby Portebellas), and more.

Yes, Beef Stroganoff falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Stroganoff

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions