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.

  • Yield about 4 servings


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.