Beef Stroganoff

22 Sep

Today’s recipe comes from the 12th edition of the Better Homes and Gardens Cook Book. It can be found on page 334 in that edition.

Happy with the previous dish that came out of my Better Homes Cook Book, I turned the page and saw a recipe for one of my favorite dishes, beef stroganoff. Yeah, it’s not the healthiest meal, but my taste buds simply don’t give a damn. With vigor I followed this recipe and ended up with one of my favorite foodstuff concoctions to date. Note that I left mushrooms out of my incarnation, because I hate them. I’m sorry I hate them. I’d change it if I could.


Prep time: 20 minutes
Cook time: 10 minutes


  • 12 ounces boneless beef sirloin steak
  • 8 ounces sour cream
  • 2 tablespoons all-purpose flour
  • 2 teaspoons instant beef bouillon granules
  • ½ cup water
  • ¼ teaspoon black pepper
  • 2 cups sliced fresh mushrooms
  • ½ cup onion, chopped
  • 1 clove garlic, minced
  • 2 tablespoons butter or margarine
  • 2 cups hot cooked noodles



  1. If desired, partially freeze beef for easier slicing. Trim fat from meat. Thinly slice meat across the grain into bite-size strips.
  2. In a small bowl, stir together sour cream and flour. Stir in boiuillon granules, water, and black pepper; set aside.
  3. In a large skillet, cook and stir the meat, mushrooms, onion, and garlic in hot butter over medium-high heat for 5 minutes or until desired doneness. Drain off fat.
  4. Stir sour cream mixture into skillet. Cook and stir for 1 minute more.
Serve over noodles. Makes 4 servings.


I was a bit skeptical about the sum of these ingredients coming out as delicious, delicious beef stroganoff, but thankfully my skepticism was unwarranted. I’m sure that at this point in you’re life, you know whether you like beef stroganoff or not. If you do, you have my word that this is one of the better versions you’ll have ever had. Cook with confidence.




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