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Beef Stroganoff

The perfect blend of seasonings!

Mom's Beef Stroganoff is the bomb; rich and creamy with the perfect combination of spices.  One of my all-time favorites!

(2021 Note - I just found Mom's recipe card - this recipe was given to her by Ann Murray, Ft. Leavenworth, 1972)


1/8 tsp. thyme
1/8 tsp. basil
1/8 tsp. marjoram
1/2 tsp. pepper
1/2 tsp. salt
1 cup sour cream
1 1/2 pounds top sirloin steak, cubed
2 beef bouillon cubes
1/2 cup beer
2 cups water
1 can mushrooms
2 Tbsp. margarine
2 Tbsp. flour


Brown meat in margarine on medium to high heat about 15 minutes.  Add herbs, s & p, bouillon cubes, 1 cup water and beer.

Bring to a boil, simmer, covered, 1 hour.  Blend flour & remaining water, add to meat.  Add mushrooms.  Heat, stirring to almost a boil.

Just before serving, stir in sour cream.  Serve over egg noodles or white rice.

Just for fun:

Beef Stroganoff or beef Stroganov (Russian: бефстроганов befstróganov) is a Russian dish of sautéed pieces of beef served in a sauce with smetana (sour cream). From its origins in mid-19th-century Russia, it has become popular around the world, with considerable variation from the original recipe. (Wikipedia)

Our neighbors, Boris and Natasha would love Mom's recipe!  I'll have to send it over and see how our comrades' recipe compares to my own. XO


"You might be surprised but potatoes is the most traditional pairing for Beef Stroganoff in Russia. Mashed potatoes at home and often fried shoestring potatoes in restaurants. Try them, you won’t be able to go back to egg noodles." (

I was surprised to see the variations out there - some with wine, some with tomato sauce, some with onions... Have fun!