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Beef Stroganoff

This recipe reminds me of the days when I thought Beef Stroganoff was a fancy dish. When I first arrived in Sweden, I was intimidated by the foreign-sounding name, but of course pappa taught me that beef Stroganoff uses simple ingredients and is easy to prepare. Serve over fettuccine or white rice.

Beef Stroganoff

Servings 6


  • ¾ cup fat free sour cream
  • 1 tablespoon dijon style mustard
  • 1 ½ tablespoons tomato paste
  • 2 garlic cloves
  • 2 tablespoons capers rinsed and drained (optional, but strongly suggested)
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons paprika
  • 1 cube beef bouillon
  • ½ to 1 cup white wine or orange juice
  • Salt and freshly ground black pepper
  • ¼ cup 1/2 stick unsalted butter
  • 1 medium yellow onion cut into slivers
  • 1 ½ pounds beef tenderloin cut into strips
  • 8 ounces fresh wild mushrooms or white button cut in bite-sized pieces


  • In a bowl, combine the sour cream, mustard, tomato paste, capers, Worcestershire sauce, paprika, wine, and salt and black pepper to taste. Whisk together well. Set aside.
  • In a large skillet over medium high heat, melt the butter. 
  • Add the onion and crushed garlic and cook, stirring, until the onion is translucent, about 3 minutes. Reduce the heat to medium. 
  • Add the tenderloin strips and the beef cube and cook, stirring until cooked through, about 5 minutes. 
  • Add the mushrooms and cook, stirring, for 3 – 4 minutes. Reduce the heat to medium-low. 
  • Add the sour cream mixture to the pan and toss the ingredients together well. 
  • Cover and cook until the Stroganoff is hot, about 5 minutes.
  • Notes


    Photo by naotakem

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