Beef Stroganoff

Beef Stroganoff

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15 min.
40 min.
4 Servings

This Beef Stroganoff will easily become one of your family's favorites. This one takes less than an hour to prepare. Serve over noodles and garnish with chopped fresh dill.


  • 1 1/2 pounds beef tenderloin tips or boneless skirt steak, cut into thin strips
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1/4 cup finely chopped shallots or red onion
  • 1 package (6 ounces) sliced fresh mushrooms
  • 3 cloves garlic, finely chopped
  • 2 MAGGI Beef Flavor Bouillon Cubes, dissolved in 1 1/2 cups hot water
  • 2 tablespoons cognac
  • 3/4 cup sour cream
  • 1 tablespoon Dijon mustard
  • 12 ounces dry wide egg noodles, prepared according to package directions
  • 1 tablespoon chopped fresh dill (optional)
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PAT beef dry with paper towels. Sprinkle with salt and ground black pepper.

HEAT oil in large skillet over high heat. Working in batches, add beef in a single layer and cook until no longer pink. Transfer to bowl. Repeat with remaining beef.

MELT butter in same skillet over medium-high heat. Add shallots; cook, stirring occasionally, for 2 minutes or just until golden. Stir in mushrooms and garlic; cover. Cook, stirring occasionally, for 4 minutes or until mushrooms are tender.

STIR in bouillon mixture and cognac. Bring to a boil; reduce heat to medium. Cook, stirring occasionally, for 10 minutes or until liquid is almost reduced by half. Stir in sour cream, mustard and beef; heat through. Serve over noodles; garnish with dill.

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Nutrition Facts

Serving Size: 1/4 of Recipe

Servings Per Recipe: 4

  • Amount Per Serving

*Percent Daily Values are based on a 2,000 calorie diet.

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