Jan's Beef Stroganoff for Two or Three

janice tofuri

This can be made a day or two (recommended) ahead, omitting the sour cream until just before serving. do not boil once the sour cream is added, to avoid curdling.

Modified from: Jan's Beef Stroganoff

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Serving size has been adjusted!
Original recipe yields 3 servings

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  • Prep

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  1. Combine flour, paprika, dry mustard, salt and pepper in a bowl, coat strips of meat evenly, set aside.
  2. Melt 2 tablespoon of butter in 10 inch skillet, saute shallots and mushrooms until soft, remove from pan, set aside. In the same pan, melt the other 2 tablespoons of butter over med.-high heat, brown and separate meat by stirring constantly for approx. 2-3 minutes. Do not over cook, juices should still be pink.
  3. Add wine, water, Kitchen Bouquet and tomato paste to meat, simmer for 20 minutes, add mushroom shallot saute back to pan, stir and remove from heat, add sour cream and serve over rice or egg noodles. garnish with finely minced, fresh Italian flat leaf parsley.


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