Beef Stroganoff

Everything you need to know about making the most perfect Beef Stroganoff. Perfect for a rainy day! Chuck steak is the perfect meat for this recipe because it blends perfectly with the whole meal. Be careful when you add sour cream. The goal is to take the sauce off the heat so the cream doesn’t break and ruin the texture.


  • 1/4 cup shortening
  • 1 1/2 cups onions, diced
  • 1/2 cup mushrooms, sliced
  • 1 1/2 pounds boneless chuck steak, sliced
  • 2 tablespoon all-purpose flour
  • 3 tomatoes, peeled and diced
  • 1 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon Worcestershire sauce
  • 1/2 cup sour cream



Heat a cast iron skillet on medium low. Melt the shortening and saute the onions for 10 minutes. Add mushroom, cover and continue cooking for 5 more minutes. Remove onions and mushrooms.


Cut steak into 1 inch strips. Add to the skillet and brown meat slowly and sprinkle with all purpose flour. Stir until well blended. Cut tomatoes into bite-size pieces. Add salt, black pepper and Worcestershire sauce to the skillet. Cover and simmer on low heat for 1 hour, stirring occasionally


Add mushrooms and onions and sour cream to the skillet and simmer again for 30 minutes or until. Serve with cooked noodles, if desired.

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