Beef Stroganoff
Debbie Matenopoulos is making a hearty dish with sirloin steak that serves four.


  • 2 tablespoons Butter for sautéing
  • 2-4 tablespoons Olive Oil for sautéing
  • 1 pound Maitake Mushrooms
  • Kosher salt and Black Pepper, to taste
  • 1 ½ pounds Beef Top Sirloin Steak, cut into 2”x1”x½” strips/chunks
  • 1 medium Yellow Onion (~12 ounces), sliced
  • 2 Garlic cloves, finely chopped
  • 1 ½ cups Mushroom or Beef Broth
  • 1 tablespoon Worcestershire Sauce
  • 1 ½ cups Sour Cream
  • Hot Cooked Egg Noodles, butter, parsley: for serving

Beef Stroganoff - Home & Family


1. Heat 1tbs butter in pan. Tear mushrooms into small pieces, sauté until browned, seasoning with salt as you go. 10-12 minutes. Remove to bowl.
2. Increase heat and add olive oil to pan. Cook beef (in batches if necessary), stirring often until browned on all sides, 5-8 minutes. Remove to same bowl as mushrooms.
3. Reduce heat. Add more olive oil/butter if necessary. Sauté onion and garlic until tender, 8-10 minutes.
4. Add broth and bring to boil, then simmer for 5-7 minutes.
5. Stir in sour cream over low heat so it doesn’t curdle. Whisk in Worcestershire, season with salt and pepper, simmer until thickened 8-10 minutes.
6. Add mushrooms, beef, and any accumulated juice. Stir and cook until just heated through.
7. Serve over cooked egg noodles, tossed with butter, parsley, and salt.

Get more information about this episode >>