Beef stroganoff

For the past twenty years, I have not been able to think about or speak of stroganoff without giggling. When my little brother was a toddler, his favorite meal was beef stroganoff. He would sit at the dinner table and say, "FROGA-SNOFF, PWEEEASE!" Frogasnoff. So cute! He was such a cute little boy. I loved him dearly and I still do. My sweet sweet little brother who loves his froga-snoff.

To change the subject a bit, my husband recently shot an unsuspecting deer while sitting in a tree in the cold cold woods of Northern Minnesota. Or maybe it wasn't cold that weekend, but it certainly is now. Cold cold freezing cold Minnesota. Remind me again why I live here?

Oh, right, the poor dead deer. Well, we have been consuming the meat from said deer in large quantities as of late. Venison is very lean and delicious! Venison burgers are way juicier than I ever expected them to be. As are venison fajitas and venison dipped in pesto and venison and cheddar omelets.

And venison stroganoff! It's just as tasty as the beef version, with much less fat!

Cut 2 pounds of beef or venison into bite-sized cubes or strips.

Melt 3 tablespoons of butter in a large skillet over medium heat.

Add the meat to the skillet and brown the outsides. Sprinkle a little bit of salt and pepper on the meat for flavor.

Push the meat pieces toward the outsides of the skillet, with insides still pink. Add the white parts of 4 sliced green onions to the center of the pan.

Stir the onions and cook for about 5 minutes. Add 3 tablespoons of flour to the skillet.

Pour in a 10.5-oz. can of beef broth. Bring to a boil while stirring constantly.

Lower the heat and cover pan with a lid. Let simmer for an hour, or until the meat is tender.

While the meat is simmering, saute an 8-oz. package of mushrooms. Ten or so minutes before the meat is done cooking, cook a large bag of egg noodles in boiling water until al dente. Drain.

When the meat mixture is finished cooking, add the mushrooms along with:

1/4 cup sour cream

1/3 cup white wine

Salt and pepper, to taste

Cook for 3 more minutes and serve over egg noodles. Top with chopped green onion pieces. And here you have a plate of delicious froga-snoff!

Beef Stroganoff

This is one of my all-time FAVORITE dinner recipes. LOVE THIS STUFF!

Contributed by Megan Porta from

Published Dec 14, 2010

Serves: 8

Total time: 1 hr, 45 min

Beef Stroganoff


  • 2 pounds beef roast or steaks
  • 3 tablespoons butter
  • Salt and pepper, to taste
  • 4 green onions, sliced (white parts only)
  • 3 tablespoons flour
  • 10.5-oz. can beef broth
  • 2 tablespoons butter
  • 8-oz. package fresh, sliced mushrooms
  • 16-oz. package egg noodles
  • 1/4 cup sour cream
  • 1/3 cup white wine
  • Salt and pepper, to taste
  1. Cut beef into bite-sized cubes. In a large skillet, melt 3 tablespoons butter over medium heat. Add meat and brown the outsides. With insides still pink, push to the outer edges of pan. Add green onions to center of pan and cook for 3 minutes, stirring constantly.
  2. Stir in flour and beef broth. Bring to a boil, stirring constantly. Lower the heat and cover. Simmer for 1 hour or until meat is tender.
  3. In a small skillet over medium heat, heat 2 tablespoons butter. Add mushrooms and cook, stirring constantly for 5 minutes. Set aside. Ten minutes before serving, bring a large saucepan of water to a boil. Cook egg noodles until al dente. Drain.
  4. When meat is tender, stir in sour cream, white wine and salt and pepper. Stir and heat for 3 more minutes. Serve over egg noodles.