Beef Stroganoff to Die For

This is one of my go to recipes. I LIVE for Beef stroganoff and everyone except for the waifu agrees. She still likes the recipe, I just serve hers before adding the sour cream. She is a twisted individual that hates sour cream…

I hope you enjoy Lovies!

– Tanalei

I am a Tiny Potato and I believe in you. You can do the thing!

Beef Stroganoff


  • 2 lb Beef Milanesa, sliced into 1/2 inch strips (Other cuts of beef work if unavailable)
  • 1 Yellow Onion, chopped
  • 16 oz White Mushrooms, sliced
  • 3 Tablespoons Minced Garlic
  • 2 Tablespoons Butter
  • 1 Cup Cooking Sherry
  • 2 Cups Beef Broth
  • 10 shakes Lea & Perrins Worcestershire Sauce
  • 3 shakes Panda Brand Oyster Sauce
  • 1 tablespoon Honey Dijon Mustard
  • 1 Bag Egg Noodles
  • 1 Cup Sour Cream


  1. In a skillet on medium high heat, melt butter and add onions and garlic to brown.
  2. Add mushrooms and cover skillet for 5 minutes, stirring occasionally.
  3. Add beef and brown sides.
  4. Add sherry, beef broth, Worcestershire sauce, Oyster Sauce, and Dijon mustard. Stir well, lower heat to medium, and simmer a minimum of 15 minutes. The longer it simmers the more tender the meat.
  5. Cook Egg noodles according to package instructions and drain.
  6. In a larger pot/bowl combine the noodles and the beef, mushrooms and sauce and mix well. (If you don’t like sour cream you can eat it at this point…)
  7. Add sour cream and mix thoroughly. Serve immediately.

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