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Classic Beef Stroganoff with Sirloin Steak

Clover Meadows Beef
Cook Time 30 mins
Total Time 30 mins
Servings 4 -6


  • 1 1/2 lbs all natural sirloin steak cut into 1/8 inch strips
  • 2 1/2 cup fresh mushrooms chopped
  • 1 onion chopped
  • 1 clove garlic diced
  • 1 tsp Worcestershire sauce
  • 1 1/2 cups sour cream
  • 2 tsp butter
  • 1 Tablespoon flour
  • 1 1/2 cup beef broth
  • 1 12 ounce package egg noodles or 1 1/2 cups rice
  • Salt and pepper


  • Cut the beef across the grain into about 1/8-inch strips. Hint: If the beef isn’t completely thawed, it will be easier to cut the beef in even strips.
  • Melt 1 tsp butter in a skillet over medium high heat
  • Cook half the beef in the butter on a medium-high heat. Brown beef on one side, flip to the other side, and repeat if necessary.
  • Generously season the meat with salt and pepper. Alternatively, you can also use Lawry's seasoning.
  • Remove the cooked beef to a plate, and then repeat steps 2, 3 and 4 until all the beef is cooked.
  • Turn heat to low and combine all beef, onions, mushrooms and garlic in the pan. Cook until the onions are soft.
  • Drain off grease, if necessary. If you’re using Clover Valley Beef’s grass fed beef, there should be little, if any, grease that you’ll need to drain.
  • Add sour cream and beef broth, and stir until smooth. If needed, you can add flour to the sauce to thicken it.
  • Let all ingredients simmer for about 20 minutes.
  • Add fresh parsley, if desired.
  • Serve over hot noodles or rice.