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+ servings

Beef Stroganoff

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Author Jacqueline


  • 1.25 lbs tenderloin tips or stir fry beef/sirloin/ribeye
  • 1 onion thinly sliced
  • 12 oz portobello mushooms sliced
  • 4 T butter divided
  • 1/4 c flour
  • 1/4 c sherry
  • 1 cups beef stock
  • 1 tsp dry mustard
  • 1 1/2 cups sour cream
  • buttered rice for serving


  • Heat a large, deep skillet over medium high heat. Add 2 T olive oil.
  • Season tenderloin with salt and pepper and add to skillet. Brown pieces, remove from skillet and set aside.
  • Add onions and mushrooms to skillet with 2 T butter. Cook until the onions are starting to caramelize and the mushrooms are golden brown.
  • Add remaining 2 T butter to the skillet. After it has melted, sprinkle the flour over and whisk in. Cook for 1-2 minutes to cook off the raw flour taste. Add in sherry, cook until reduced by half, then whisk in stock.
  • Simmer until stock has reduced and mixture has thickened slightly. Add in mustard and season to taste with salt and pepper.
  • Remove from heat and stir in greek yogurt and sour cream.
  • Serve over hot buttered rice.