Beef and Mushroom Stroganoff
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
New recipe for an old classic that is portioned for one.
  • 3 oz beef, cut into strips*
  • 1 tsp smoked paprika
  • 1 clove garlic, minced
  • 1 tsp olive oil
  • 6 crimini mushrooms, sliced
  • 1 tsp butter
  • ⅓ cup beef stock*
  • ½ tbsp dijon mustard
  • 1 tsp worcestershire sauce
  • 1 tbsp sour cream
  • 1 cup egg noodles
  • fresh parsley
  • salt and pepper
  1. Season beef with salt and pepper. Toss with paprika, garlic and olive oil and marinade for 1 hour.
  2. Sear meat over heat high in a hot skillet, then set aside.
  3. Reduce heat and add butter to skillet. Once melted add mushrooms and brown.
  4. Add stock, mustard and worcestershire sauce to cooked mushrooms, bring to a boil then reduce and simmer.
  5. In the meantime, cook egg noodles.
  6. Once stock has reduced, add in beef and juices and stir in one tablespoon of sour cream.
  7. Toss beef and mushroom mixture with cooked noodles, top with parsley and serve.
*I used beef tenderloin, but any cut of your choice will work.
*Must be beef stock not broth.
Recipe by Un Assaggio of Food, Wine, & Marriage at