Total Time
Prep 15 mins
Cook 25 mins

My favorite Beef Stroganoff recipe that I obtained from my Better Homes and Gardens Heritage Cookbook (1976).

Ingredients Nutrition


  1. Coat beef strips with mixture of 1 Tablespoon flour and 1/2 teaspoon salt.
  2. Saute coated beef strips in frying pan with 2 Tablspoons butter.
  3. Add mushrooms, onion, and garlic; cook until tender-crisp, about 3 to 4 minutes.
  4. Remove meat and vegetables from frying pan.
  5. Add 2 Tablespoons butter to the pan drippings, blend in 3 Tablespoons flour.
  6. Add tomato paste and beef broth; cook and stir over medium heat until thickened and bubbly.
  7. Add meat and vegetables to the frying pan; mix well.
  8. Stir in sour cream and dry white wine; cook slowly until heated through (DO NOT BOIL).
  9. Serve over cooked, buttered egg noodles.
Most Helpful

Silky , smooth and velvety sauce poured over buttery egg noodles and served with a salad along side ! This was perfect on a cool fall day !!! I used the ketchup (out of tomato paste) and the sauce was the best we have had in a long time ! Thank You for sharing your recipe Caryn !

Theresa P October 26, 2003

This is my FAVORITE recipe from this cookbook that I have in paperback that I inherited from my Mother. This is a hit every time!!

supercoloradogal February 01, 2012

This is a very good recipe to use as a base for this dish. We then used fresh mushrooms, less onion and sour cream, and more beef broth. Also, we mixed a teaspoon of concentrated tomato paste with a drop or two of worchestershire sauce and some beef broth (to make it easier to blend in), but then added it to taste and didn't use it all. DH can be pretty fussy about this type of food, but even he loved it! Thanks for the recipe, Caryn. KK

bkwilson June 09, 2009