Casa dos Osos


Search for Recipes


clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Beef Stroganoff

  • Author: Michelle Burns
  • Yield: 6 1x


Nutritional information does not include egg noodles


  • 1 1/2 pounds beef tenderloin, cut into 1/2 X 2" strips or beef stew meat
  • 3 tbs butter, divided
  • 2 tbs cornstarch or potato starch
  • 1 cup veggie or beef broth plus 1 cup miso water
  • 1/2 cup red wine (OPTIONAL
  • 1 tsp Dijon mustard
  • 1/3-1/2 cup sour cream
  • 1 tbs olive oil
  • 1/2 small onion, sliced
  • 1/3 cup cornichons, chopped
  • salt and pepper to taste
  • 1/2 cup mushrooms, coarsely sliced
  • Egg noodles



  • Heat skillet over high heat.
  • Add 1 tbs oil and 1 tbs butter, then add the onion and cook until turning translucent
  • Add the meat and cook over high heat until brown on both sides (3-4 minutes)
  • Then add the mushrooms, salt, and pepper and cook until the mushrooms are tender.
  • Add the cornichons and stir to combine.
  • Remove from pan and set aside.
  • Heat the skillet over medium heat
  • Melt 2 tbs butter, then add starch and whisk while cooking about 1 minute.
  • Add the liquids and whisk well.
  • Cook about 1-2 minutes, until just begins to thicken
  • Stir in the mustard and sour cream and heat 2-3 minutes.
  • Add in the meat and coat the meat well.
  • Top with parsley and serve over noodles.


Source:  Rachael Ray


  • Calories: 382
  • Fat: 20.87 g
  • Carbohydrates: 8.57 g
  • Protein: 38.03 g
Recipe Categories:
Casa dos Osos © 2024. All rights reserved.
Site development by Tuned In Design