Mama Delilah's Beef Stroganoff

Mama Delilah's Beef Stroganoff


(4 votes) 5 4

Creamy and tender, this beef stroganoff is one of my favorite comfort foods

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Pittsburgh, PA

Time needed

5 min preparation + 90 min cooking

Serving Size / Yield

6 servings


  • Marinade:
  • 3 C. water
  • 3 Tbs. beef soup base
  • 1 Tbs. soy sauce
  • 1 Tbs. Worcestershire sauce
  • 2 lbs. stewing beef in bite sized chunks
  • 1 tsp. olive oil
  • 1 lg. onion, sliced
  • 3 cloves garlic, minced
  • 1/4 C. red wine
  • 1 10 3/4-oz. can cream of mushroom soup
  • 1 8-oz. container sour cream
  • 3 6-oz. cans mushroom stems and pieces, drained
  • 1 16-oz. pkg. egg noodles

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Mix marinade ingredients together and marinate beef cubes overnight. Remove beef cubes from marinade, reserving marinade. Add olive oil to skillet and brown beef cubes on all sides. Remove browned beef, set to the side. In same pan, sautee onions and garlic, until onions are transluscent. Deglaze with red wine, scraping all browned bits. Return browned beef back to skillet. Add marinade. Simmer on low for 60 to 90 minutes, or until beef has reached desired tenderness. Add sour cream, cream of mushroom soup and mushrooms to beef mixture and let cook for  five to ten minutes before serving.

Prepare egg noodles according to package, drain. Serve beef mixture over egg noodles.

Reviews (1)

  • To me, this is the real Beef Stroganoff. The only way to make it and company always loves this recipe. I don't know about others, but ground meat here in Jax is almost as expensive as steak, so why use it? Well, unless you have your own small meat grinder. I have decided that will be my next purchase for my kitchen...... since so many love ground meat.

    Flag as inappropriate Sheryll_Rufus  |  March 4, 2010

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