Total Time
Prep 10 mins
Cook 20 mins

I adore this Beef Stroganoff. Most recipes I see use sour cream and/or a can of soup - neither of which I'm a big fan of. For a long time I just didn't make Beef Stroganoff because I craved something a little more rich and decadent. This took the prize. Adapted from a recipe I found in a Montessori School cookbook.

Ingredients Nutrition


  1. Slice round steak or top sirloin into thin, satay-like slices against the grain of the meat.
  2. In a large dutch oven or frying pan, brown the sliced meat in the 3 T of butter.
  3. Add onion, mushrooms, salt, dijon mustard and ground pepper; cook 5 minutes or until onions are tender.
  4. Reduce heat to low and add cream cheese and milk; stir over low heat until smooth, adding more milk if necessary to reach desired consistency.
  5. Serve over noodles tossed with snipped parsley.


Most Helpful

Excellent! At the last minute I realized I was out of sour cream, so I went looking for a recipe using cream cheese, and this did not disappoint. I used a little less and may even try only 4 oz next time because it was plenty rich. I'll also cut back on the milk to keep a thicker consistency. My husband kept raving about the flavor of the sauce, so this is definitely a keeper. Canned mushrooms (drained) worked great but I'll fresh when I have them.

Marla Swoffer April 21, 2009

Oh yes, I agree with your description. This was absolutely delicious! I used fresh sliced mushrooms and I did add a bit more mustard than was stated to get the extra kick in the sauce. I will surely make this again! Thank you for sharing. :)

Summerwine April 22, 2005

I thought I'd try this instead of my tried and true recipe, thinking it would produce a superior creaminess. Unfortunately, we found this recipe quite bland, and couldn't even finish it. It's a great idea, but I think it needs some tinkering with the spices.

Hippie2MARS January 10, 2012

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