Beef Stroganoff - Cassil

Note: Lex borrowed this recipe from Linda Cassil


  • 1 boneless, top sirlon steak, cut into 1" pieces
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 2 tablespoons flour
  • 2 tablespoons canola oil
  • 1 medium yellow onion, chopped small
  • 2 cups beef/veal stock
  • 10 ounces egg noodles, uncooked
  • 1/2 cup sour cream, or plain whole milk yogurt


  • Sprinkle beef with the salt, pepper, paprika, and 2 tbsp. four in a large bowl and toss to coat. Note: blend all dries and sprinkle over beef.
  • Heat the oil in a large, deep skillet over medium- high. Add the beef and cook, stirring occasionally until browned on all sides, about 8 minutes.
  • Remove the beef from the skillet and set aside.
  • Add the onion (and a bit extra oil if needed) and cook, stirring often, until beginning to brown and tender, 4 to 5 minutes.
  • Add the flour and cook for a couple of minutes. Slowly add the stock, stirring to scrape and mix in browned bits and to avoid lumps. Note: I used flour starch premixed with cold stock.
  • Add all the stock. Simmer, reduce the heat and cook until the sauce is slightly thickened, about 15 minutes or more.
  • Meanwhile cook the noodles.
  • Stir beef into sauce. Season with tomato paste/powder, marjoram, etc.
  • Add sour cream, heat through. Serve over cooked noodles.

Notes from Linda:

  • Easy, Good and Fairly Fast
  • Source: Real Simple real magazine, Oct 2016
  • Original recipe had 50% more black pepper, 1 cup chopped onions, 1 medium tomato, chopped, added with sour cream.
  • Per Serving (excluding unknown items):
    • 147 Calories
    • 13g Fat (77.6% calories from fat)
    • 2g Protein
    • 7g Carbohydrate
    • 1g Dietary Fiber
    • 13mg Cholesterol
    • 369mg Sodium
    • Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat.

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