Beef Stroganoff

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Difficulty: Easy - for beginners


1 pound boneless beef tri-tip (bottom sirloin), cut into 1-inch chunks
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 pound mushrooms, cut into -inch slices (about 3 cups)
1 small onion, chopped
2 tablespoon all-purpose flour
3/4 cup ready-to-use beef broth
1/4 cup sour cream


In a large skillet that has been coated with cooking spray, brown the beef with the salt and pepper over medium-high heat for 3 to 5 minutes or until no pink remains. Remove the meat and all but 2 teaspoons of the pan juices to a medium-sized bowl; set aside. Saute ½ the mushrooms and onion for 4 to 5 minutes or until tender. Stir in the flour then add the broth, stirring constantly. Bring to a boil and cook for 2 minutes or until the sauce has thickened. Return the beef and juices to the skillet and cook for 3 to 4 minutes or until heated through. Serve with a dollop of sour cream over each serving


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