This hearty comfort food is great when the weather turns.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Season beef with salt, pepper, and Spanish paprika.

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  • Melt butter in a large skillet over medium heat. Saute onions and mushrooms in melted butter until onions are tender, 5 to 7 minutes; transfer to a bowl, retaining some of the butter in the skillet.

  • Cook and stir beef in retained butter until lightly browned, 5 to 7 minutes.

  • Stir 2/3 cup beef broth, white wine, garlic, and ketchup into the beef mixture; season with salt and pepper. Place a cover on the skillet and cook mixture at a simmer for 15 minutes.

  • Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain.

  • Whisk remaining beef broth and flour together in a bowl; add to beef mixture. Bring the mixture to a boil, stirring continually, and boil for 1 minute. Reduce heat to low, add sour cream, and stir until smoothly incorporated. Ladle over egg noodles and garnish with paprika.

Nutrition Facts

543 calories; 21.3 g total fat; 135 mg cholesterol; 887 mg sodium. 53.1 g carbohydrates; 33.9 g protein; Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/23/2020
As we make this recipe on a regular basis, we are always looking to tweak it. Since Allrecipes slightly changed my original recipe, from Ribeye or Strip steak they will not allow me to change it. Recently, we have been using Tri-Tip steak for it and we think it is much better. The Tri-Tip can hold up to the longer cook time and is cheaper than our original recipe. Hope you all enjoy the recipe and the tweak! Read More
(14)

Most helpful critical review

Rating: 3 stars
05/29/2017
It was easy and different. For some reason mine had a tangy taste to it. Maybe reduce the sour cream. Read More
25 Ratings
  • 5 star values: 17
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/23/2020
As we make this recipe on a regular basis, we are always looking to tweak it. Since Allrecipes slightly changed my original recipe, from Ribeye or Strip steak they will not allow me to change it. Recently, we have been using Tri-Tip steak for it and we think it is much better. The Tri-Tip can hold up to the longer cook time and is cheaper than our original recipe. Hope you all enjoy the recipe and the tweak! Read More
(14)
Rating: 5 stars
03/23/2020
As we make this recipe on a regular basis, we are always looking to tweak it. Since Allrecipes slightly changed my original recipe, from Ribeye or Strip steak they will not allow me to change it. Recently, we have been using Tri-Tip steak for it and we think it is much better. The Tri-Tip can hold up to the longer cook time and is cheaper than our original recipe. Hope you all enjoy the recipe and the tweak! Read More
(14)
Rating: 5 stars
10/30/2016
I have made this twice. I didn't have any wine either time, but I did add ¼ cup of Worcestershire and it turned out great. Will definitely be making this again! Read More
(5)
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Rating: 4 stars
12/19/2016
I am not a cook but since I retired I thought I would try. How hard can it be to follow directions. I set out to make the classic beef stroganoff. At the culmination of this ordeal I poured the beef and gravy over the noodles and was ready to eat when I noticed the bowl of sauteed onions and mushrooms still sitting on the stove. After reading the instructions over and over, I find no mention of adding the onions and mushrooms to the dish. At this point I did dump some on my plate and the rest into the beef pan. It was still delicious Learning, Paul Read More
(5)
Rating: 4 stars
03/12/2017
I found the quantity hard to work with. My largest pan was filled to overflowing and I transferred it to my Instantpot which handled it just fine. Next time I will cut the recipe in half. Good flavor and a win overall. Read More
(1)
Rating: 5 stars
02/28/2017
I accidently used 2 pounds of mushrooms and I have to say it was a happy accident. I bought a cheap cut of meat and simmered for 30 minutes or until the meat was tender. It was AMAZING!! My husband asked me to make it again so that is a win in my book! Read More
(1)
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Rating: 5 stars
01/18/2019
The recipe was a big hit, the Spanish Paprika from Eastern Mrkt in Cleveland, OH put it over the top. Read More
(1)
Rating: 5 stars
03/29/2017
I didn't have beef broth on hand so used Lipton onion soup with water. Worked fine. Read More
(1)
Rating: 5 stars
07/25/2018
I made this and absolutely love it. I did change it just a little. I used Merlot for the wine which is a dry red wine. I used an entire small can of low sodium beef broth. I used Tator Topping instead of sour cream. The flavor was absolutely wonderful. With baked corn on the cob (with garlic butter) the meal was amazing. My husband couldn't stop complementing me on it. Read More
Rating: 5 stars
10/12/2016
Simple straightforward. Read More
Rating: 3 stars
05/29/2017
It was easy and different. For some reason mine had a tangy taste to it. Maybe reduce the sour cream. Read More