Beef Stroganoff


  • 3/4 lb beef chopped in strips 1/4" by no more than 2" - you can use a less expensive cut like chuck steak because of the slow cook time
  • 1/2 lb mushrooms chopped
  • 1 onion chopped
  • 1 oz butter
  • 1/4 cup white wine
  • Salt and pepper to taste
  • 1/4 cup sour cream


  1. Saute the onion in butter then remove from the pan and brown the beef.
  2. Return the onions to the pan and add the wine. Season with salt and pepper. 
  3. Bring to a boil then reduce the heat to low, cover and simmer for one and a half hours.
  4. Add the mushrooms and cook for 30 minutes covered. Finally add the sour cream and heat without boiling.


  • Delia page 188 modified for size and less onion
© Lisa Miner 2017