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
Directions for Beef Stroganoff
Prep Time: 30 – 45 minutes
- In the pasta pot, add water half way. Place on stove top and turn burner to high.
- When your water comes to a boil, add your egg noodles and stir occasionally.
- While the pasta is cooking, cut the sirloin steak into strips and place in the sauce pan.
- Add the butter to the sauce pan and turn the heat to medium. Place a lid on top.
- Cook the meat until cooked through.
- Salt and pepper the meat, then add the cream of mushroom soup. Bring to a simmer.
- Add sour cream to the sauce and bring back up to temp, do not boil.
- Drain egg noodles once cooked and serve sauce on top of noodles.
- 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.