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Beef and Mushroom Stroganoff

Beef and Mushroom Stroganoff


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Add some fun-gi to this Russian classic

Beef stroganoff is a classic Russian dish that you can easily make at home with the help of McCormick® Beef Stroganoff Sauce Mix, adding in some mushrooms for more flavor.

This recipe is courtesy of McCormick.

5 m

(prepare time)

15 m

(cook time)

Ingredients

  • 2 Tablespoons oil
  • 1 1/2 Pound boneless beef sirloin, trimmed and cut into thin strips
  • 1 package McCormick® Beef Stroganoff Sauce Mix
  • 8 Ounces mushrooms, sliced (1 package)
  • 1 Cup water
  • 2 Tablespoons white wine or sherry
  • 1 Cup sour cream

Nutritional Facts

Servings6

Calories Per Serving442

Folate equivalent (total)22µg5%

Riboflavin (B2)0.4mg28.5%


  • 8 ounces beef top round, trimmed
  • 3 teaspoons extra-virgin olive oil, divided
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • 2 teaspoons paprika
  • 1 14-ounce can reduced-sodium beef broth
  • 2 teaspoons Dijon mustard
  • 2 red bell peppers, sliced
  • 1 pound button mushrooms, sliced (about 6 cups)
  • ¼ teaspoon salt
  • Freshly ground pepper, to taste
  • ¼ cup reduced-fat sour cream
  • 2 tablespoons chopped fresh parsley

Preheat oven to 325 degrees F.

Slice beef across the grain into thin strips. Heat 1 teaspoon oil in a Dutch oven over high heat. Add beef and cook until browned on all sides, 1 to 2 minutes. Transfer to a plate. Reduce heat to medium.

Add 1 teaspoon oil to the pot. Add onion and cook, stirring, until golden, about 5 minutes. Add garlic, flour and paprika cook, stirring, for 1 minute more. Add broth, mustard and the reserved beef. Bring to a simmer, cover the pot and transfer to the oven. Bake the stroganoff until the beef is very tender, 1 to 1 1/2 hours.

Meanwhile, heat the remaining 1 teaspoon oil in a large skillet over high heat. Add bell peppers and cook, stirring, about 1 minute. Add mushrooms and cook, stirring, until the mushroom liquid has evaporated, about 5 minutes. Season with salt and pepper.

Add the vegetables and sour cream to the stroganoff stir to combine. Season with salt and pepper and garnish with parsley.

Braising meat not only tenderizes it, it creates a rich-tasting broth. Try it for chili.


  • 8 ounces beef top round, trimmed
  • 3 teaspoons extra-virgin olive oil, divided
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • 2 teaspoons paprika
  • 1 14-ounce can reduced-sodium beef broth
  • 2 teaspoons Dijon mustard
  • 2 red bell peppers, sliced
  • 1 pound button mushrooms, sliced (about 6 cups)
  • ¼ teaspoon salt
  • Freshly ground pepper, to taste
  • ¼ cup reduced-fat sour cream
  • 2 tablespoons chopped fresh parsley

Preheat oven to 325 degrees F.

Slice beef across the grain into thin strips. Heat 1 teaspoon oil in a Dutch oven over high heat. Add beef and cook until browned on all sides, 1 to 2 minutes. Transfer to a plate. Reduce heat to medium.

Add 1 teaspoon oil to the pot. Add onion and cook, stirring, until golden, about 5 minutes. Add garlic, flour and paprika cook, stirring, for 1 minute more. Add broth, mustard and the reserved beef. Bring to a simmer, cover the pot and transfer to the oven. Bake the stroganoff until the beef is very tender, 1 to 1 1/2 hours.

Meanwhile, heat the remaining 1 teaspoon oil in a large skillet over high heat. Add bell peppers and cook, stirring, about 1 minute. Add mushrooms and cook, stirring, until the mushroom liquid has evaporated, about 5 minutes. Season with salt and pepper.

Add the vegetables and sour cream to the stroganoff stir to combine. Season with salt and pepper and garnish with parsley.

Braising meat not only tenderizes it, it creates a rich-tasting broth. Try it for chili.


  • 8 ounces beef top round, trimmed
  • 3 teaspoons extra-virgin olive oil, divided
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • 2 teaspoons paprika
  • 1 14-ounce can reduced-sodium beef broth
  • 2 teaspoons Dijon mustard
  • 2 red bell peppers, sliced
  • 1 pound button mushrooms, sliced (about 6 cups)
  • ¼ teaspoon salt
  • Freshly ground pepper, to taste
  • ¼ cup reduced-fat sour cream
  • 2 tablespoons chopped fresh parsley

Preheat oven to 325 degrees F.

Slice beef across the grain into thin strips. Heat 1 teaspoon oil in a Dutch oven over high heat. Add beef and cook until browned on all sides, 1 to 2 minutes. Transfer to a plate. Reduce heat to medium.

Add 1 teaspoon oil to the pot. Add onion and cook, stirring, until golden, about 5 minutes. Add garlic, flour and paprika cook, stirring, for 1 minute more. Add broth, mustard and the reserved beef. Bring to a simmer, cover the pot and transfer to the oven. Bake the stroganoff until the beef is very tender, 1 to 1 1/2 hours.

Meanwhile, heat the remaining 1 teaspoon oil in a large skillet over high heat. Add bell peppers and cook, stirring, about 1 minute. Add mushrooms and cook, stirring, until the mushroom liquid has evaporated, about 5 minutes. Season with salt and pepper.

Add the vegetables and sour cream to the stroganoff stir to combine. Season with salt and pepper and garnish with parsley.

Braising meat not only tenderizes it, it creates a rich-tasting broth. Try it for chili.


  • 8 ounces beef top round, trimmed
  • 3 teaspoons extra-virgin olive oil, divided
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • 2 teaspoons paprika
  • 1 14-ounce can reduced-sodium beef broth
  • 2 teaspoons Dijon mustard
  • 2 red bell peppers, sliced
  • 1 pound button mushrooms, sliced (about 6 cups)
  • ¼ teaspoon salt
  • Freshly ground pepper, to taste
  • ¼ cup reduced-fat sour cream
  • 2 tablespoons chopped fresh parsley

Preheat oven to 325 degrees F.

Slice beef across the grain into thin strips. Heat 1 teaspoon oil in a Dutch oven over high heat. Add beef and cook until browned on all sides, 1 to 2 minutes. Transfer to a plate. Reduce heat to medium.

Add 1 teaspoon oil to the pot. Add onion and cook, stirring, until golden, about 5 minutes. Add garlic, flour and paprika cook, stirring, for 1 minute more. Add broth, mustard and the reserved beef. Bring to a simmer, cover the pot and transfer to the oven. Bake the stroganoff until the beef is very tender, 1 to 1 1/2 hours.

Meanwhile, heat the remaining 1 teaspoon oil in a large skillet over high heat. Add bell peppers and cook, stirring, about 1 minute. Add mushrooms and cook, stirring, until the mushroom liquid has evaporated, about 5 minutes. Season with salt and pepper.

Add the vegetables and sour cream to the stroganoff stir to combine. Season with salt and pepper and garnish with parsley.

Braising meat not only tenderizes it, it creates a rich-tasting broth. Try it for chili.


  • 8 ounces beef top round, trimmed
  • 3 teaspoons extra-virgin olive oil, divided
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • 2 teaspoons paprika
  • 1 14-ounce can reduced-sodium beef broth
  • 2 teaspoons Dijon mustard
  • 2 red bell peppers, sliced
  • 1 pound button mushrooms, sliced (about 6 cups)
  • ¼ teaspoon salt
  • Freshly ground pepper, to taste
  • ¼ cup reduced-fat sour cream
  • 2 tablespoons chopped fresh parsley

Preheat oven to 325 degrees F.

Slice beef across the grain into thin strips. Heat 1 teaspoon oil in a Dutch oven over high heat. Add beef and cook until browned on all sides, 1 to 2 minutes. Transfer to a plate. Reduce heat to medium.

Add 1 teaspoon oil to the pot. Add onion and cook, stirring, until golden, about 5 minutes. Add garlic, flour and paprika cook, stirring, for 1 minute more. Add broth, mustard and the reserved beef. Bring to a simmer, cover the pot and transfer to the oven. Bake the stroganoff until the beef is very tender, 1 to 1 1/2 hours.

Meanwhile, heat the remaining 1 teaspoon oil in a large skillet over high heat. Add bell peppers and cook, stirring, about 1 minute. Add mushrooms and cook, stirring, until the mushroom liquid has evaporated, about 5 minutes. Season with salt and pepper.

Add the vegetables and sour cream to the stroganoff stir to combine. Season with salt and pepper and garnish with parsley.

Braising meat not only tenderizes it, it creates a rich-tasting broth. Try it for chili.


  • 8 ounces beef top round, trimmed
  • 3 teaspoons extra-virgin olive oil, divided
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • 2 teaspoons paprika
  • 1 14-ounce can reduced-sodium beef broth
  • 2 teaspoons Dijon mustard
  • 2 red bell peppers, sliced
  • 1 pound button mushrooms, sliced (about 6 cups)
  • ¼ teaspoon salt
  • Freshly ground pepper, to taste
  • ¼ cup reduced-fat sour cream
  • 2 tablespoons chopped fresh parsley

Preheat oven to 325 degrees F.

Slice beef across the grain into thin strips. Heat 1 teaspoon oil in a Dutch oven over high heat. Add beef and cook until browned on all sides, 1 to 2 minutes. Transfer to a plate. Reduce heat to medium.

Add 1 teaspoon oil to the pot. Add onion and cook, stirring, until golden, about 5 minutes. Add garlic, flour and paprika cook, stirring, for 1 minute more. Add broth, mustard and the reserved beef. Bring to a simmer, cover the pot and transfer to the oven. Bake the stroganoff until the beef is very tender, 1 to 1 1/2 hours.

Meanwhile, heat the remaining 1 teaspoon oil in a large skillet over high heat. Add bell peppers and cook, stirring, about 1 minute. Add mushrooms and cook, stirring, until the mushroom liquid has evaporated, about 5 minutes. Season with salt and pepper.

Add the vegetables and sour cream to the stroganoff stir to combine. Season with salt and pepper and garnish with parsley.

Braising meat not only tenderizes it, it creates a rich-tasting broth. Try it for chili.


  • 8 ounces beef top round, trimmed
  • 3 teaspoons extra-virgin olive oil, divided
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • 2 teaspoons paprika
  • 1 14-ounce can reduced-sodium beef broth
  • 2 teaspoons Dijon mustard
  • 2 red bell peppers, sliced
  • 1 pound button mushrooms, sliced (about 6 cups)
  • ¼ teaspoon salt
  • Freshly ground pepper, to taste
  • ¼ cup reduced-fat sour cream
  • 2 tablespoons chopped fresh parsley

Preheat oven to 325 degrees F.

Slice beef across the grain into thin strips. Heat 1 teaspoon oil in a Dutch oven over high heat. Add beef and cook until browned on all sides, 1 to 2 minutes. Transfer to a plate. Reduce heat to medium.

Add 1 teaspoon oil to the pot. Add onion and cook, stirring, until golden, about 5 minutes. Add garlic, flour and paprika cook, stirring, for 1 minute more. Add broth, mustard and the reserved beef. Bring to a simmer, cover the pot and transfer to the oven. Bake the stroganoff until the beef is very tender, 1 to 1 1/2 hours.

Meanwhile, heat the remaining 1 teaspoon oil in a large skillet over high heat. Add bell peppers and cook, stirring, about 1 minute. Add mushrooms and cook, stirring, until the mushroom liquid has evaporated, about 5 minutes. Season with salt and pepper.

Add the vegetables and sour cream to the stroganoff stir to combine. Season with salt and pepper and garnish with parsley.

Braising meat not only tenderizes it, it creates a rich-tasting broth. Try it for chili.


  • 8 ounces beef top round, trimmed
  • 3 teaspoons extra-virgin olive oil, divided
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • 2 teaspoons paprika
  • 1 14-ounce can reduced-sodium beef broth
  • 2 teaspoons Dijon mustard
  • 2 red bell peppers, sliced
  • 1 pound button mushrooms, sliced (about 6 cups)
  • ¼ teaspoon salt
  • Freshly ground pepper, to taste
  • ¼ cup reduced-fat sour cream
  • 2 tablespoons chopped fresh parsley

Preheat oven to 325 degrees F.

Slice beef across the grain into thin strips. Heat 1 teaspoon oil in a Dutch oven over high heat. Add beef and cook until browned on all sides, 1 to 2 minutes. Transfer to a plate. Reduce heat to medium.

Add 1 teaspoon oil to the pot. Add onion and cook, stirring, until golden, about 5 minutes. Add garlic, flour and paprika cook, stirring, for 1 minute more. Add broth, mustard and the reserved beef. Bring to a simmer, cover the pot and transfer to the oven. Bake the stroganoff until the beef is very tender, 1 to 1 1/2 hours.

Meanwhile, heat the remaining 1 teaspoon oil in a large skillet over high heat. Add bell peppers and cook, stirring, about 1 minute. Add mushrooms and cook, stirring, until the mushroom liquid has evaporated, about 5 minutes. Season with salt and pepper.

Add the vegetables and sour cream to the stroganoff stir to combine. Season with salt and pepper and garnish with parsley.

Braising meat not only tenderizes it, it creates a rich-tasting broth. Try it for chili.


  • 8 ounces beef top round, trimmed
  • 3 teaspoons extra-virgin olive oil, divided
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • 2 teaspoons paprika
  • 1 14-ounce can reduced-sodium beef broth
  • 2 teaspoons Dijon mustard
  • 2 red bell peppers, sliced
  • 1 pound button mushrooms, sliced (about 6 cups)
  • ¼ teaspoon salt
  • Freshly ground pepper, to taste
  • ¼ cup reduced-fat sour cream
  • 2 tablespoons chopped fresh parsley

Preheat oven to 325 degrees F.

Slice beef across the grain into thin strips. Heat 1 teaspoon oil in a Dutch oven over high heat. Add beef and cook until browned on all sides, 1 to 2 minutes. Transfer to a plate. Reduce heat to medium.

Add 1 teaspoon oil to the pot. Add onion and cook, stirring, until golden, about 5 minutes. Add garlic, flour and paprika cook, stirring, for 1 minute more. Add broth, mustard and the reserved beef. Bring to a simmer, cover the pot and transfer to the oven. Bake the stroganoff until the beef is very tender, 1 to 1 1/2 hours.

Meanwhile, heat the remaining 1 teaspoon oil in a large skillet over high heat. Add bell peppers and cook, stirring, about 1 minute. Add mushrooms and cook, stirring, until the mushroom liquid has evaporated, about 5 minutes. Season with salt and pepper.

Add the vegetables and sour cream to the stroganoff stir to combine. Season with salt and pepper and garnish with parsley.

Braising meat not only tenderizes it, it creates a rich-tasting broth. Try it for chili.


  • 8 ounces beef top round, trimmed
  • 3 teaspoons extra-virgin olive oil, divided
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • 2 teaspoons paprika
  • 1 14-ounce can reduced-sodium beef broth
  • 2 teaspoons Dijon mustard
  • 2 red bell peppers, sliced
  • 1 pound button mushrooms, sliced (about 6 cups)
  • ¼ teaspoon salt
  • Freshly ground pepper, to taste
  • ¼ cup reduced-fat sour cream
  • 2 tablespoons chopped fresh parsley

Preheat oven to 325 degrees F.

Slice beef across the grain into thin strips. Heat 1 teaspoon oil in a Dutch oven over high heat. Add beef and cook until browned on all sides, 1 to 2 minutes. Transfer to a plate. Reduce heat to medium.

Add 1 teaspoon oil to the pot. Add onion and cook, stirring, until golden, about 5 minutes. Add garlic, flour and paprika cook, stirring, for 1 minute more. Add broth, mustard and the reserved beef. Bring to a simmer, cover the pot and transfer to the oven. Bake the stroganoff until the beef is very tender, 1 to 1 1/2 hours.

Meanwhile, heat the remaining 1 teaspoon oil in a large skillet over high heat. Add bell peppers and cook, stirring, about 1 minute. Add mushrooms and cook, stirring, until the mushroom liquid has evaporated, about 5 minutes. Season with salt and pepper.

Add the vegetables and sour cream to the stroganoff stir to combine. Season with salt and pepper and garnish with parsley.

Braising meat not only tenderizes it, it creates a rich-tasting broth. Try it for chili.


Watch the video: Classic Beef Stroganoff Recipe # 73 (May 2022).