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Beef Stroganoff

Beef Stroganoff


  • 1 pound beef tenderloin, thinly sliced
  • 1 small onion, diced
  • 1 clove garlic, minced
  • 1 cup beef broth
  • 1/2 cup sour cream
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon butter
  • 2 teaspoons cornstarch
  • salt and pepper, to taste
  • 8 ounces egg noodles


  1. Heat a large skillet over medium-high heat. Add the butter and allow it to melt.
  2. Season the beef with salt and pepper and add it to the skillet. Cook until browned on both sides, about 2-3 minutes per side. Remove the beef from the skillet and set it aside.
  3. In the same skillet, add the onion and garlic. Cook until the onion is translucent, about 5 minutes.
  4. In a small bowl, whisk together the beef broth, sour cream, tomato paste, Worcestershire sauce, and cornstarch. Pour the mixture into the skillet with the onion and garlic.
  5. Bring the mixture to a boil, then reduce the heat to a simmer. Add the beef back into the skillet and allow it to cook in the sauce for an additional 5-7 minutes, or until the beef is cooked to your desired level of doneness.
  6. While the beef is cooking, bring a pot of water to a boil and cook the egg noodles according to the package instructions.
  7. Serve the beef stroganoff over the cooked egg noodles. Enjoy!