Speedy Stroganoff

"Using porterhouse steak makes this stroganoff very tender and tastey...you could use another cut if it is on sale with very similar results. If it is a fairly cheap cut of meat, marinate it for 1 hour in the refrigerator with 1 tbsp vinegar, 1 tsp salt and enough water to cover. This will tenderize the meat. It is best to slice the meat while partially frozen, and slice it diagonally across the grain to make the meat more tender and also make it look larger in the dish! To make this more economical, use ground beef, but be sure to drain the grease from the pan! Note: Prep time does not include marinating a less tender cut of beef!"
photo by lazyme photo by lazyme
photo by lazyme
photo by AZPARZYCH photo by AZPARZYCH
Ready In:




  • Slice steak diagonally across the grain into thin strips; toss with the flour.
  • Brown steak in butter in a large skillet over medium heat; at the same time, add the mushrooms and garlic. Once the steak is brown, add the water and soup mix.
  • Bring to a boil; reduce heat, and stir in sour cream. Cook uncovered until thoroughly heated. (Do not boil once the heat has been reduced to keep the sour cream from curdling) Serve over noodles or rice.

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. lazyme
    This really is speedy! I hesitated to use a good porterhouse steak for stroganoff, but glad that I did. It turned out very tender. I added a couple of slices of onions that I needed to use up when I was sauteeing everything and I thought that it was a nice addition. Very simple, tasty, and quick. Next time I will thin the sauce out a little more but this had all of that great stroganoff taste. Thanks breezermom for a nice new keeper. Made for 1-2-3 Tag.
    This was very flavorful, and speedy. I started it a little before DH was home from work thinking it would be done when he got home...needless to say i was calling him because dinner was ready and he was still driving home. Only change I made was to quarter the mushrooms so they would be big enough for DH to pick them out. This has a really great flavor; served over egg noodles. Next time I think I will add a little milk to the sauce to thin it out so it has more 'gravy' for the noodles. Made for 1-2-3-Hits January 2010.
  3. BakinBaby
    great dish and so quick and easy. I hated to use porterhouse steak, but did it anyway. Made for our christmas eve dinner. So glad I did. Tagged in everyday's a holiday.
  4. Andi Longmeadow Farm
    Used this recipe last Saturday evening after we had loaded our weekly load of firewood into the garage for the woodstove. I really like the use of a tender cut of steak here. Although I had round steak, I thought I would use this as a change. What a great change this was, too! I didn't have any onion soup mix, so I used a can of *Campbells French Onion* soup and eliminated the extra water. I had some grand egg noodles and served some of the mushrooms mixed into the noodles too. Lovely with many thanks breezermom! Made for *Everyday is a Holiday* Dec 2008



Find More Recipes