From Russia With Love Beef Stroganoff

This is unorthodox from the beginning. I use (gasp) ground beef instead of skirt steak. Horror of horrors! I have no clue whether in any other respect this recipe is “authentic”.

All I know is that I’ve been using it for centuries (oops decades) and I know it from memory now.

Somebody in the universe is entitled to be credited with it, but my memory banks are seared shut with age as to whom I owe the accolades.

I think the flavor is sophisticated enough that this works for a nice dinner with guests. You decide.


  • 1 lb lean ground beef
  • 2/3 c diced onions
  • 2 cloves garlic minced or microplaned
  • 8 oz crimini mushrooms, button or other combinations of shiitake or porcini.
  • 3 TBSP butter
  • 2 TBSP tomato paste
  • 3 TBSP flour
  • 2 c beef stock
  • 1/2 c dry red wine (drinkable please)
  • 1 tsp dijon mustard
  • 2/3 c sour cream
  • 12 oz wide egg noodles
  • 1/4 c chopped parsley


  1. Brown meat with onions and garlic until meat is nearly done and onions are soft and translucent.
  2. Remove to a bowl and add the mushrooms. Saute on medium heat until they are soft and mostly done.
  3. Remove to the bowl, and add the butter and tomato paste to the pan.
  4. When melted, whisk in the flour and form a roux and cook a minute.
  5. Add wine and stock and warm to a slow boil until thickened.
  6. Add the mustard.
  7. Return the other ingredients to the pan and simmer for 20 min.
  8. Cook egg noodles according to package directions.
  9. When ready to serve, add the sour cream and stir in and warm without letting it go to a boil.
  10. Add parsley at the very end.
  11. Pour sauce over the noodles.

Serves: 4

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