Occasionally I get requests for recipes from readers for something that has not yet been posted on my blog.  A few months ago, a reader asked me if I had a good recipe for beef stroganoff.  I didn’t, but I did promise to search for one.  It took me a while, but I finally got around to trying this dish and we really enjoyed it!  Ben definitely liked it more than me because I am just not a beef-lover, but I was a tasty dinner.  I’m sure if you like beef, you will like it.

The original recipe calls for crème fraîche, which is basically a variation of sour cream that is typically thicker and less sour than traditional sour cream.  I have never been able to find crème fraîche in any grocery store, and this time was no exception.  You can make your own using non-ultra-pasteurized heavy cream and buttermilk, but of course the only heavy cream I could find had been ultra-pasteurized.  So, I just used sour cream, and it was still fabulous.  I added a bit more for a creamier sauce, but you can easily adjust the amount to suit your taste.   I might opt to use chopped onions next time instead of leeks because I thought the texture of the leeks wasn’t quite right in this dish, but otherwise this was an easy and yummy meal.


1½ tbsp. olive oil, divided
¾ lb. top sirloin, cut into strips 1-inch wide and 2-inches long
Salt and pepper, to taste
1½ tbsp. butter
2 leeks, white and light green portions only, cleaned and finely chopped
8 oz. baby bella mushrooms, sliced
2 tsp. tomato paste
1 tbsp. all-purpose flour
1¼ cups beef stock
2-3 spoonfuls sour cream
1 tsp. Dijon mustard
1 tsp. lemon juice
Cooked egg noodles, for serving
Fresh parsley, finely chopped for garnish


  • 01

    In a large skillet over medium-high heat, warm the about half of the olive oil.  Pat the beef dry with paper towels and season with salt and pepper.  Add some of the beef strips in a single layer, being sure not to crowd the pan.  Sauté until browned but still slightly pink on both sides, about 1 minute per side.  Transfer to a bowl.  Repeat with remaining oil and meat.

  • 02

    In the same pan over medium heat, melt the butter.  Add the leeks and sauté until lightly browned and tender, about 5 minutes.  Add the mushrooms and sauté until nicely browned, about 5 minutes more.  Season with  salt and pepper to taste.

  • 03

    Stir in the tomato paste and cook until well-blended, about 1 minute.  Sprinkle the flour over the vegetables and stir to incorporate.  Increase the heat to high, add the stock and bring to a boil, stirring with a wooden spoon to scrape up the browned bits from the pan.  Boil for 1 minute, then reduce the heat to medium.  Return the meat to the pan along with any accumulated juices and cook just until the beef is heated through, about 2 minutes.  Stir in the sour cream, mustard and lemon juice and heat just until the sauce is warm.  Remove from the heat, serve over egg noodles and garnish with fresh parsley.


  • I’ve made one from I believe it was the Better Homes & Gardens (the checkerboard) cookbook. It was way yummy too. This is one of those comfort food dishes to me. I’m gonna try it!

  • Mmm….I love beef stroganoff. This looks a lot like my mom’s, I’ll have to try it!

  • ladytick

    This recipe is really good. If you are not a fan of sour cream (like me), cream fraiche is really worth the effort to find it. Onions are what I used in mine as well–they work just fine.

  • I use to have this all the time. It is very good.

  • This looks really good and I am usually not a fan of beef.

  • Jillian

    Comfort food. Yum.

  • YUMMMMMY!!!! :) Looks and sounds delicious!
    Thanks for the recipe! Great site and pics! :)

  • Erika

    I’m the reader that asked about this and I’m so happy you remembered! This looks great, thanks so much for posting this!!!! I can’t wait to make it :)

  • Annie

    Hi Erika,
    I am so glad that you saw this! I was worried I had lost whoever it was as a reader because it took me so long to get around to it! Anyway, hope it is useful.
    :) Annie

  • YUM! Thanks for sharing. I LOVE beef stroganoff but have never had a reliable recipe. I will definitely need to try this sometime.

  • nutmegnanny

    This looks great! I’m a big fan of beef stroganoff…yum!

  • This looks great. I’ve been looking for a good beef stroganoff recipe!

  • Faye

    I made this recipe last night, it was delicious. Even my husband who does not like mushrooms enjoyed this dish. (granted that I had to cut them up microscopically) This something we will be making over again :)

  • Jordan

    Hey… just in case you are ever looking for creme fraiche, they sell it at Goose the Market at 25th/Delaware!

  • Annie

    Thanks Jordan! Good to know.
    :) Annie

  • Michele

    This looks yummy. How many servings would you guess this makes? I’d like to make something to serve when my IL’s come over for dinner tonight. Should I double the recipe? Did you have leftovers? Thanks!

  • Annie

    Hi Michele,
    Sorry I couldn’t respond sooner, I’m always so busy! I believe that we did have some leftovers, but we also may have halved the recipe, so I can’t be sure. I hope you enjoyed it!
    :) Annie

  • Jess Clev

    Just made it – yum!!

  • Ja … cool … beef stroganoff is a fantastic meal … esp. in colder months. But I generally eat it with a rice and wild rice combination al-la


    Also can be good just with mushrooms … if you are a vegetarian

  • Tracy

    Eating this now, it came out great! One of those recipes that is not too hard or long to whip up on a weeknight. I worked til 6 and still got this on the table by 7, yet still feel like I really cooked something special. I used regular onion and didn’t have Dijon so just used a bit of yellow mustard and it’s fine. Thanks!

  • Benjamin Valkai

    Thank you so much for the excellent recipe.

  • Christiana

    Don’t ask me why I read this particular post on a summer day, but somehow I did.

    On a separate note, you are the sole reason why I make my own yogurt week after week (which I never dreamed I would ever do). So after reading the comments about how you can’t find creme fraiche in the grocery store, I thought “maybe she can make it.” So I googled away and found some methods to do so. Let us know if you ever try!

  • Binagurl

    Ths dish was delicious! I used chopped onion and ground beef and it turned out great. The dijon was the perfect touch and added a lot to the taste at the end. Yummy! Thank you!

  • Lilly Oaks

    plain skyr (Icelandic yogurt: http://www.skyr.com/) might work well as a substitute for sour cream or crème fraîche as well :) or plain Greek yogurt.