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Mom's Easy Beef Stroganoff

Posted by Denise on January 14, 2011

beef stroganoff on plate1

  This Beef Stroganoff recipe is easy enough for week night dinner 

My mom’s beef stroganoff has been one of our son’s favorite meals from the very first time Mom fixed if for us a few years ago. The funny part about it was that when Mom would make this for our family when I was growing up, I didn’t like it at all, although I don’t think I ever told her that.  

Mom visits us in sunny Florida from the frosty Midwest for a couple of weeks every year. During her visits she enjoys making supper for us many of the evenings and of course we enjoy eating her yummy meals. During one of her visits, Mom surprised us with her beef stroganoff for dinner one night when we came home from work and school. Although I was wary, we all ended up loving it and we make it quite often. It is easy enough for a week night dinner even after working all day. 

One of the really nice things about this recipe is that you can use less tender, cheaper cuts of meat. The longer the meat is simmered in the sauce, the more tender the meat will be. We have used stew beef in this recipe and cooked it gently a little longer and it has turned out very tender.  

It is important to let the meat simmer in the sauce until it is tender, but not so long that it becomes overcooked. By simmering it gently, the beef stroganoff is pretty flexible if there is a delay in suppertime due to sports or work schedules. If you know that you will not be eating soon, try not to cut the meat into too small of pieces since it will cook through more quickly. But do keep them bite-sized.

 This dish also can be made the day before, then heated for a quick meal. Cook the noodles on the day you plan to eat the meal so they are fresh.


Print this recipe without photos

Mom's Easy Beef Stroganoff

Serves 6-8

1        pound round steak, cut into large bite sized cubes 

2        tablespoons shortening 

1        cup dairy sour cream (not fat free) 

1        envelope onion soup mix 

1        can cream of mushroom soup 

8        oz. package of fresh button mushrooms, sliced  or 3 oz. can of mushrooms, drained  

2        tablespoons catsup 

2        tablespoons red wine (we use leftover merlot or if you are
avoiding wine, use 2 additional tablespoons of catsup)

1         package egg noodles, cooked according to instructions on package right before you plan to eat 

        ***   Salt and pepper to taste, but taste it first before adding salt because the onion soup mix is very salty and you may not need it



1.   Cut meat into large bite sized pieces. Brown meat in the shortening over medium heat. Remove from pan and place on a plate to save for an upcoming step.


cutting beef for stroganoff


cooked meat in pan


2.       If using fresh mushrooms, put into same pan as you used for the meat. Turn heat to medium low and cook mushrooms until reduced in size but still firm. If using canned mushrooms, skip this step. 


 fresh mushrooms in pan


       Fresh mushrooms cook down a lot, so don't be concerned if it fills the whole pan at first. They will cook down to a fraction of that volumn since they hold a lot of fluid.


mushrooms cooked down in pan 




3.   Combine all of the remaining ingredients and add to the cooked meat. Leave on low heat and let gently cook for anywhere from 60 minutes to 90 minutes

beef stroganoff in pot 

4.    Serve over cooked noodles. 

beef stroganoff done




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