Total Time
30mins
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

Directions

  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.

Reviews

(4)
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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