The Only Beef Stroganoff Recipe You’ll Ever Need


My Mom was the Quintessential Homemaker and homemade beef stroganoff was “standard fare” on our dinner table growing up.  That’s why it is exactly what I wanted to have for dinner tonight for my 49th birthday celebration!


Here is there recipe, straight out of the 1961 New York Times Cook Book, off Rhetta Greenwell Killion’s kitchen shelf:

[“Beef Stroganoff” servings = “About 6 servings” }


  • 1 1/2 pounds beef filet, sirloin or porterhouse steak
  • Salt and freshly ground black pepper to taste
  • 3 tablespoons butter
  • 1 tablespoon flour
  • 1 cup beef broth or canned consume
  • 1 teaspoon prepared mustard
  • 1 onion, sliced
  • 3 tablespoons sour cream, at room temperature
  1. Remove all the fat and gristle from the meat.  Cut into narrow strips about two inches long and one-half inch thick.  Season the strips with salt and pepper and refrigerate two hours.
  2. In a saucepan melt one and one-half tablespoons of butter, add the flour and stir with a wire whisk until blended.  Meanwhile, bring the consommé to a boil and add all at once to butter-flour mixture, stirring vigorously with the whisk until the sauce is thickened and smooth.  Stir in the mustard.
  3. In a separate pan heat the remaining butter, add the meat and sliced onion and brown quickly on both sides.  Remove the meat to a hot platter, discarding the onion.
  4. Add the sour cream to the mustard sauce and heat over a brisk flame for three minutes.  Pour sauce over meat and serve.

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