Total Time
Prep 30 mins
Cook 30 mins

This is a very old Pillsbury recipe that I first made as a young girl. If the meat is still a little frozen it will make cutting into strips much easier. The red wine adds a lot of flavor but could be left out if you double the water. Best served over hot noodles. Far from low fat or low cal but oh so good. ;)

Ingredients Nutrition


  1. In large fry pan, cook steak, mushrooms and onions in hot oil until golden brown.
  2. Add bouillon, water, wine, salt, tomato paste and mustard.
  3. Cover; simmer about 20 to 30 minutes or until tender.
  4. Combine flour and water.
  5. Stir into meat mixture. Cook stirring constantly, until mixture comes to boil.
  6. Reduce heat; stir in sour cream. Heat, but Do Not Boil.
  7. Serve over hot noodles.
Most Helpful

5 5

This was a simple dish to prepare and was a delicious comfort food dish. I really enjoyed this with a salad. Thanks, Deb, for sharing. Made for Culinary Quest 2014.

4 5

This was very good and easy. We served it over potatoes. ZWT7

5 5

As unbelievable as this is, I've never made stroganoff before! So, when DH asked for this for Father's Day, I was happy to oblige. And a pretty special meal it was! I used a petit sirloin, and reduced the recipe to 2 servings, then followed the directions to the letter. Creamy and thick, this was a really rich, tasty dinner! Thanks so much for sharing, Deb! (And helping me make DH a fab Father's Day dinner!)