Beef Stroganoff

By vitachefadmin    ,

May 2, 2016

  • Prep: 10 mins
  • Cook: 1 hr 15 mins
  • Yields: 6-8 Servings


2 lb beef sirloin (traditionally, beef tenderloin is used. For practical purposes, we used sirloin) cut into 1" cubes

12 oz slice or quartered mushrooms

1/2 med onion diced

1/2 tbsp thyme

1/2 tsp lavender (also known as herbs de Provence)

1 c. merlot or red wine

80 oz water

2 tbsp beef base

2 chopped plum tomatoes

3 oz tomato past

2 tbsp cornstarch

12 oz bag egg noodles

1/2 c. sour cream

2 tbsp olive oil


1Preheat skillet to 350 F.

2Add oil and beef and brown for 3-4 minutes.

3Add onions and cook 3-4 minutes.

4Add wine, half the amount of water and rest of ingredients except for cornstarch and sour cream.

5Cover and bring to a boil.

6Reduce to 250 F.

7After 45 min, stir and add remaining water and cover.

8Continue to cook for the remaining time.

9After 1hr 15mins, combine cornstarch with some water and add to skillet stirring constantly.

10Add sour cream, stir and serve.

Cooking Time: 1hr 15min
Temperature: 350 F
Serves: 6-8
Prep Time: 10min
Cooking Type: Skillet


0 Reviews

All fields and a star-rating are required to submit a review.