Each Saturday evening we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.

While I was talking to my mom on a visit home recently, she reminded me that I used to call beef stroganoff "beef goofy."

"Why?" I asked. She had no idea. I don't know either, but that crazy name conjures up all sorts of comfort food memories for me and is one of my favorite meals to wind down the weekend with.

When I was a kid, our family used to make the sauce from a package, but when I started cooking for myself, I found it wasn't that much harder to do it from scratch. In fact, the hardest part for me is getting the timing down on the egg noodles that I serve and eat the stroganoff over. I usually prepare the noods ahead of time, like my mom did, and let them sit in the colander in the sink until the sauce is ready to serve. If you're a little slow with the sauce-makin', just give the noodles a quick heat for a half a minute or so in the nuker.

Sunday Supper: Beef Stroganoff

About This Recipe


    • 1 pound beef tenderloin, sliced into 1-inch-wide strips about 2 inches long and 1/4 inch thick
    • Salt and ground pepper
    • 3 tablespoons canola oil
    • 1 medium onion, sliced thinly
    • 1 pound white mushrooms, sliced into 1/2-i


  1. 1

    Liberally season beef with the salt and pepper. In a large sauté pan over high heat, heat 2 tablespoons canola oil; brown meat, in two batches, about 1 minute a side. Remove from skillet; set aside.

  2. 2

    Reduce heat to medium, and in the same pan, heat the remaining tablespoon canola oil. Add the onion, and cook, stirring here and there, until onion is lightly browned, 5 to 7 minutes. Add the mushrooms, and cover pan. Cook until mushrooms are just tender, 6 to 8 minutes. Add in beef broth, and simmer uncovered until liquid has thickened, 6 to 8 minutes.

  3. 3

    Stir in mustard, and place beef back in pan. Reduce heat to medium-low, and continue cooking until everything is heated through—about 2 minutes. Remove pan from heat; stir in the sour cream.

  4. 4

    Season with salt and pepper, to taste. Serve right away, garnished with chopped dill, over egg noodles (or fettuccine) or rice.


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