Classic & Creamy Beef Stroganoff

"This recipe comes from the Southern Living Cookbook Classics. We have made a few changes to suit our needs. One of our most requested recipes!"
photo by cook from scratch photo by cook from scratch
photo by cook from scratch
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  • Partially freeze steak and slice diagonally across grain into 3" strips. (When we first made this recipe we only had hamburger in the house. We later made it with steak and found we preferred it with hamburger.)
  • Cook mushrooms, onion and garlic over medium-high heat until browned, stirring frequently. Add flour and next four ingredients, stirring well. Bring to a boil; reduce simmer 15 minutes, stirring occasionally.
  • Stir in sour cream; cook until heated throughly (do not boil.) Serve over warm angelhair pasta and garnish with parsley.

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  1. I cooked this for dinner last night. Since I live alone, I adjusted the recipe to serve two and easily have enough to eat today. I made it with ground sirloin and the only change I made to the recipe was to leave out the sherry. I didn't have any sherry and the stroganoff is wonderful without it. Thanks for a keeper recipe!


My passions are photography and cooking (a good combination to have a 'zaar!) I try to photograph every recipe I review. My family sometimes wishes we could just sit down to eat at night without first having to take pictures of what we are eating! I've been cooking for a long time and recently started baking from scratch. I have been a member at 'zaar for quite a few years and my tried-and-tried recipes come mainly from my favorite chefs here. I am dabbling in OAMC and pantry cooking and do a lot of baking due to my boys' food allergies. We follow the Feingold Program, an alternative to ADHD medications. Feingold eliminates food additives such as artificial flavors and colorings, synthetic sweeteners such as Equal and the petroleum-based preservatives such as BHT, BHA and TBHQ (ewww!!) You can find more information on the Feingold program by visiting the website at I have become a much better cook since starting the program two years ago and have become somewhat of a food snob because of it. I am a mom first and for-most. I also work with families who lose a child at or before birth. *I was formally mississippimorning.*
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