Friday, April 3, 2009

No Mushroom Beef Stroganoff

Beef stroganoff is another one of my favorite dishes. This is such a heart warming dish.
I don't like ground beef on my stroganoff though so this calls for beef strips. And then my husband doesn't like mushrooms, so this recipe doesn't have mushrooms in it. But since I like mushrooms, I sauted some mushrooms on butter for me and added them to my plate. I think this is a picture of my plate where I have a little bit of mushrooms added on. But here goes the recipe of beef stroganof without mushrooms.

Egg noodles, cooked and drained (as much or as little as you want)
1 pound sirloin steak, cut into thin strips
2 tablespoons salt, for seasoning
1 tablespoon pepper, for seasoning
1 tablespoon garlic powder
All-purpose flour
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, sliced
1 can beef broth
1 can cream of celery soup
Salt and pepper to taste
1 cup sour cream

1) Mix the salt, pepper, and garlic powder in a small bowl and generously season the meat with it.
2) Dredge the meat with a little flour.
3) In a large skillet, melt butter on olive oil then brown both sides of the meat.
4) Remove meat from pan then add onion slices on the same pan. Saute until tender and then sprinkle with 1 teaspoon flour.
5) Add the meat back into the pan.
6) Add celery soup and beef broth.
7) Cook covered on low heat for 30 minutes. Stir occasionally.
8) Mix in sour cream and then the egg noodles. Serve and enjoy!


  1. I just found this as a random recipe through a WWW search - I'm not a regular reader of your blog.
    In a nutshell, I'll say that this is fabulous, *except* that the spices (mainly salt, I think) are too strong. I made this pretty much exactly as written. I had a partial bag of "medium egg noodles" so I tossed them all in (I weighed them at 12.2 oz., i.e., just over 3/4 of a pound). The meat I used was 1.10 lbs. of top sirloin. The can sizes were 14.5 oz. of beef broth and 10.5 oz. of cream of celery.
    I hardly like sour cream at all, but it blends in here anyway, and it wouldn't be stroganoff without it. I had a couple of platefuls each night, for three consecutive dinners - this makes a lot. Also, I was a little worried the leftovers would get yucky (separate) in my fridge, but my last plateful 48 hours after initially cooking it was nearly as good as fresh. Thanks for a great recipe. I may make this again, except cut the three main spices in half.

  2. Thanks for the feedback , Kevin.