Beef Stroganoff with Dill

Total Time
Prep 0 mins
Cook 0 mins

Here's my favorite, from Spice Islands.

Ingredients Nutrition

  • 1 12 lbs round steaks or 1 12 lbs sirloin, 1/2
  • 4 tablespoons butter
  • 12 lb mushroom, sliced
  • 1 medium onion, diced
  • 2 cups beef stock
  • 1 tablespoon cornstarch
  • 1 tablespoon water, cold
  • 1 cup sour cream
  • 1 teaspoon dill weed
  • 1 lb egg noodles
  • 2 teaspoons chicken stock cubes or 2 teaspoons chicken stock powder
  • 3 tablespoons butter
  • 3 teaspoons paprika


  1. Cut meat into 1/4" strips and brown in butter.
  2. In a separate pan, saute mushrooms and add to meat. In the separate pan, saute onions and add to meat mixture. Add beef stock.
  3. Cover and simmer 1 hour.
  4. At about 40 min., begin to cook noodles.
  5. Mix corn starch and water in small container and add, stirring rapidly until sauce is thickened.
  6. Stir in sour cream and dill weed.
  7. Serve over Paprika Noodles: Drain noodles and p ut in bowl.
  8. Toss gently with chicken stock base, butter, and paprika.
  9. Note: Chicken stock base or granular boullion may be very salty.
  10. Let diners salt and pepper to their own tastes.
  11. Robert Boston


Most Helpful

I have made this twice and the first time I couldn't get the sauce to thicken and the second time I doubled the corn starch and it came out perfectly, both times it was easy and the flavor was great!!!

rockkey April 15, 2010

I am always looking for a "keeper" stroganoff recipe. This one is it without the paprika noodles. Cut the fat, salt and paprika and plain noodles do the trick. I had to double the amount of cornstarch water probably because I did not have the sauce at a low boil. I also added Kitchen bouquet browning sauce for a nice color.

LYNN M. April 18, 2009

Great Recipe !! Thanks so much for adding..... I made exactly and it turned out amazingly !!!! Will definitely make again !!! :-)

wmartin124 January 21, 2009

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