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Simply Best Beef Stroganoff

Tina Smith

"I think that you will find this to be an extremely easy and adaptable recipe. Simple and tasty and easily complicated for those who want a more serious cooking challenge. Have fun. Serve over your favorite pasta!"
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49 m servings 604 cals
Original recipe yields 3 servings

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  • Prep

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  1. Combine chicken broth and beef bouillon in a bowl.
  2. Cook sausage in a skillet over medium heat until brown and crumbled, about 5 minutes. Add beef, green onions, white onion, cumin, coriander, salt, and pepper. Stir in 1 tablespoon of soy sauce; cook and stir until flavors combine, 2 to 4 minutes.
  3. Sprinkle flour onto the beef mixture; stir until absorbed, about 1 minute. Stir in broth mixture; bring to a boil. Add remaining 1 tablespoon of soy sauce. Reduce heat; simmer until beef is cooked through and onions are tender, 8 to 10 minutes.
  4. Remove beef mixture from heat; stir in sour cream.
  5. Fill a pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook, uncovered, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes; drain. Transfer to a serving plate; top with beef mixture.


  • Cook's Notes:
  • Beef cube steak or roast can be substituted for the top sirloin if desired. I would recommend tenderizing tougher beef with baking soda, a meat tenderizer, or whatever you so choose.
  • Mushrooms can be added or substituted for onions.
  • Beef broth can be used instead of flavored chicken broth.
  • Just about any type of pasta could be used, but egg noodle and elbow pasta are probably best.

Nutrition Facts

Per Serving: 604 calories; 26.5 g fat; 57.4 g carbohydrates; 32.7 g protein; 131 mg cholesterol; 2467 mg sodium. Full nutrition

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I followed the recipe with the only change being I made it in my instant pot. I sautéed the sausage, added the onion, broth, seasonings and then added the sirloin. If you're adding soy sauce you...