Beef Stroganoff - Carolina Country

Beef Stroganoff

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Beef Stroganoff


  • 2 pounds sirloin steak
  • ¼ cup butter
  • 1 can (6-ounce) mushrooms (or a well drained 8-ounce can)
  • 2 cans beef broth
  • ⅓ cup diced onions
  • ⅓ cup flour
  • 16 ounces sour cream
  • 1½ teaspoon garlic salt (or 1 heaping tablespoon minced garlic from jar)
  • 1 package (12-ounce) egg noodles (no-yolks), cooked
  • ¼ cup ketchup


  1. Melt butter, cook onions and mushrooms until tender (about 5 minutes), then remove from pan and save. Brown meat in this pan in batches to remove excess moisture.

  2. Save ⅔ cup of broth. Mix remaining broth in meat with ketchup and garlic. Stir and simmer for 15 minutes. Mix ⅔ cup broth with ⅓ cup flour and stir into meat mixture. Add saved onion and mushrooms mixture, then heat to boiling for 1 minute. Stir in sour cream. Serve over egg noodles.    

Recipe courtesy of

Shaun Pierce, Raleigh

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