Beef Stroganoff


  • 2 tablespoons butter
  • 1 package baby portabella mushrooms, sliced
  • 1 cup chopped onion
  • 2 cloves garlic, finely chopped
  • 1 lb Vindicator Brand, Ground Sirloin
  • 1 1/2 cups beef broth or beef stock
  • 1 tablespoon Worcestershire sauce
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup flour
  • 1 cup sour cream
  • 6 cups cooked egg noodles
  • Chopped Italian (flat leaf) parsley or chives


In a 12-inch skillet melt butter over medium heat. Cook mushrooms, onions and garlic in butter 5 to 7 minutes, stirring occasionally, until tender. Remove from skillet to small bowl.

Increase heat to medium-high. In same skillet, cook beef 5 to 7 minutes, stirring frequently, until no longer pink.  Stir in 1 cup of the beef broth/stock, the Worcestershire sauce, salt and pepper: heat to boiling. Beat flour and remaining 1/2 cup beef broth/stock with whisk until incorporated; stir into beef mixture. Add mushroom mixture; return to boiling and stir constantly about 1 minute or until mixture thickens. Remove from heat; stir in sour cream.

Serve with cooked egg noodles. Garnish with parsley or chives

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