Beef Stroganoff is another pasta dish I know you’ll love! My family cannot get over this amazing dish with thin slices of beef, sour cream, and creamy mushroom gravy!


1 ½ lb. sirloin beef, very thin

4 tbsp butter

1 c. onion, minced

4 cloves garlic minced

1 c. white mushrooms, sliced

½ tsp soy sauce

2 tbsp flour

1 tbsp Worcestershire sauce

1 ½ c. beef broth and chicken broth (may also use broth cube)

1 tbsp heavy whipping cream (or all-purpose cream)

salt and pepper to taste

3 tbsp sour cream

2 tsp ground rosemary (dried sage, basil, or thyme alternatively)


Step 1: Melt 1 tbsp butter in a large pan. Once the butter has melted, add the beef to the pan and cook until no longer pink. Drain and set the browned beef aside when done.

Step 2: In the same pan, add the remaining butter. Add the onions and mushrooms and saute for approximately 3 to 4 minutes or until soft and beginning to turn golden. Add the garlic and continue to cook for another 30 seconds until aromatic. Stir in the flour and cook for additional 2 minutes until the flour is a little cooked.

Step 3: Pour in the beef and chicken broth, stirring perpetually. Stir in the Worcestershire sauce and soy sauce. Return the beef with any accumulated juices

Step 4: Sprinkle in the dried rosemary and simmer for about 10 minutes over low heat until it has thickened, the flavours have blended, and the beef is cooked through, stirring often.

Step 5: Turn the heat off when done. Add the cream and sour cream. Stir well until mixed. If you prefer your stroganoff super saucy, add more cream and sour cream. The correct ratio should be 1:3.

Step 6: Enjoy this Beef Stroganoff over rice or egg noodles.


For this recipe, it is best to use sirloin beef or breakfast steak, or ground beef. Thinly slice the meat. If needed, pound the meat using a mullet.

Using a nicer cut of meat is better as you’ll have more tender beef chunks.

Feel free to use leftover steaks, roast, or anything other leftover cuts.