Beef Stroganoff

Growing up, I always loved dishes filled with meat and either potatoes or noodles, so Beef Stroganoff is a perfect dish for me. It’s originally from Russia, but this recipe I found from Simply Recipes has more of an American flair. It ended up being really delicious and really easy to make, plus the egg noodles make it very filling.

The recipe itself calls for sour cream, but says you can substitute it for yogurt if you want to make it slightly healthier. Since my fiance and I have been watching our diets, we opted for the yogurt substitute (full fat plain Greek yogurt, to be exact) and I’m glad to say it turned out well. It’s probably a bit more tangy than if you used sour cream, but we liked it! I also used No Yolks Egg Noodles, which are supposed to be a lower cholesterol version of egg noodles, and added some minced garlic. You can also use ground beef instead of sirloin or tenderloin, if you want. Egg noodles can be replaced by potatoes or any other starch.

I’ve copied the recipe below for convenience.


  • 5 tbsp butter
  • 1 lb top sirloin or tenderloin, cut into thin strips
  • 1/3 cup shallots, chopped (or onions)
  • 2 cloves garlic, minced
  • 1/2 lb mushrooms, sliced
  • Salt & pepper
  • 1/8 tsp nutmeg
  • 1/2 tsp dry tarragon (or 2 tsp fresh tarragon)
  • 1 cup sour cream or full fat plain yogurt, at room temperature
  • 1 package egg noodles (about 8oz)


  1. Prepare egg noodles according to package. Drain and set aside.
  2. Melt 3 tbsp of butter in a large skillet over medium heat.
  3. Turn heat to medium high and add beef. Cook until brown, adding salt and pepper. Remove beef from pan and set aside.
  4. In the same pan, reduce heat to medium and add shallots and garlic. Cook for 1-2 minutes, until shallots soak up the meat drippings. Remove them from the pan and set aside with the beef.
  5. In the same pan, add the remaining 2 tbsp butter and melt.
  6. Increase heat to medium high and add mushrooms. Cook, stirring occasionally, for about 4-5 minutes. Sprinkle tarragon and nutmeg while cooking.
  7. Reduce heat to low and add sour cream. If you’re using yogurt, remove the pan from heat before adding. Mix it thoroughly with the mushrooms without letting it simmer or boil.
  8. Stir in the beef, shallots and garlic that was set aside. Add more salt and pepper to taste.
  9. Serve immediately over the cooked egg noodles.

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