• 1 tablespoon oil
  • 4 tablespoons butter
  • 1 1/2 lbs stew beef, cut into thin strips
  • 2 cups mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 medium onion, sliced
  • 2 cups stock
  • 2 tablespoons soy sauce
  • 2 tablespoons grainy horseradish mustard
  • a dash of worcestershire sauce
  • 1 bayleaf
  • a few sprigs of fresh thyme
  • 1 cup sour cream
  • 3 oz cream cheese
  • salt and pepper to taste
  • a handful of fresh parsley, chopped
  • egg noodles


  1. In a dutch oven, heat oil and 2 tablespoons butter. Brown the meat in batches and set aside.
  2. Add mushrooms, onions, and garlic to the pan. Cook, stirring frequently, until onions are translucent.
  3. Add the beef back to the pan along with stock, soy sauce, mustard worcestershire sauce, and bayleaf. Bring to a simmer, scrape any fond from the bottom of the pan, cover and simmer for 2 1/2-3 hours.
  4. Add the thyme and cook for another 10-15 minutes.
  5. Add the sour cream and cream cheese to the pan and stir to incorporate. Season with salt and pepper.
  6. Cook the egg noodles and toss with remaining butter.
  7. Serve stroganoff over egg noodles and garnish with parsley.

Original recipe from The Food Network.