Beef Stroganoff

February, 13th 2026 By Recipes by Sugar

Recipe Credit: One of my Dad’s friends from the Army

Beef Stroganoff is one of those meals we had during my childhood that was never a favorite. But now as an adult, I crave this meal. Especially on a cold winter night. I have this fond memory of always coming home in high school, on a cold winter night, and this was one of those meals that just warmed you up. This is a recipe in my book that just brings back my childhood, as I never really had anything like this anywhere else in my life.

Ingredients for Beef Stroganoff

• Sirloin steak
• 1/2 stick butter
• Salt and pepper to taste
• Two 10.5 oz cream of mushroom soup
• 16 oz sour cream
• Wide egg noodles

Utensils Needed

• Scissors
• Sauce pan
• Utensil spoon
• Can Opener
• Pasta pot
• Strainer

Directions for Beef Stroganoff

Prep Time: 30 – 45 minutes

1. In the pasta pot, add water half way. Place on stove top and turn burner to high.
2. When your water comes to a boil, add your egg noodles and stir occasionally.
3. While the pasta is cooking, cut the sirloin steak into strips and place in the sauce pan.
4. Add the butter to the sauce pan and turn the heat to medium. Place a lid on top.
5. Cook the meat until cooked through.
6. Salt and pepper the meat, then add the cream of mushroom soup. Bring to a simmer.
7. Add sour cream to the sauce and bring back up to temp, do not boil.
8. Drain egg noodles once cooked and serve sauce on top of noodles.
9. We love this meal with a side of peas. Enjoy!

Variations

• You can use any cut of steak for this. Sirloin is just what we have always used.
• I love putting my peas on top of the noodles, then topping with the sauce.