Classic Beef Stroganoff

  • Yield: 8 servings


3pounds top sirloin
3large onions, chopped
8ounces fresh mushrooms, sliced
2tablespoons butter
1teaspoon Worcestershire sauce
1/2cup water
2 bay leaves
1teaspoon salt
1/4teaspoon pepper
1/2 to 1cup sherry
2cups sour cream


  1. Cut the sirloin into 1 x 2-inch thin strips. Brown the sirloin and onions in the butter in a heavy medium saucepan. Add the mushrooms. Saute until the mushrooms are browned.
  2. Add the Worcestershire sauce, water, bay leaves, salt and pepper and stir to combine. Bring to a boil and reduce the heat. Simmer, covered, for 1 hour. Let stand until cool.
  3. Add the sherry 1/2 cup at a time and taste for the desired flavor. Cook for 30 minutes longer or until the beaf is tender. Cool to room temperature.
  4. Discard the bay leaves. Stir in the sour cream and cook just until heated through; do not boil. Serve over hot cooked noodles.

Recipe reprinted with permission from the Junior League of Waterloo-Cedar Falls, Iowa, First Impressions, Dining with Distinction (the Junior League of Waterloo-Cedar Falls, Iowa, Inc., 2001).