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Russian Beef Stroganoff

Russian Beef Stroganoff

Try this delicious and savory Russian Beef Stroganoff over egg noodles.  There's a chance that there will be no leftovers it's that good! 
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Servings 3 servings


  • 1 lb beef flank steak already tenderized
  • 1-1.5 cup beef stock
  • 3 gloves garlic minced
  • 8 oz button mushrooms sliced
  • 1 tbsp tomato paste
  • 1 tbsp flour
  • 4 oz butter
  • 1 onion diced
  • salt to taste
  • pepper to taste
  • 1/2 cup sour cream
  • 2 green onions sliced, for garnish


  • Season the flank steak with salt and pepper on both sides, and slice the steak very thinly (against the grain)
  • Stir flour, tomato paste, and beef stock until well combined 
  • Melt 2 oz of butter in a heavy skillet (preferably cast iron) on med high
  • Saute onion and garlic for about 3 minutes
  • Add a pinch of salt and pepper, along with the sliced mushrooms, and saute for 5 minutes
  • Remove the vegetables to a plate and turn up the heat to high
  • Once the pan is really hot, melt the rest of the butter (2 oz) and add your steak (make sure pieces are not on top of each other) and sear each side for approximately 1 min.  Remove to a separate plate
  • Turn the heat back down to med, and add the combined flour, tomato paste, and beef stock.  Stir and scrape up all the bottom bits, add the onions, garlic, and mushrooms back, and then simmer for 3 min.  
  • Add the steak back to the skillet, stir, then add in your sour cream and add salt and pepper to taste
    Russian Beef Stroganoff Cooking
  • Garnish with green onions


This is wonderful served over egg noodles, and feel free to add additional sour cream if you like.