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  • 2 boneless ribeyes (about 7 to 8 oz each)
  • 1 package broad egg noodles
  • AP flour
  • kosher salt/pepper
  • 2 tablespoons olive oil
  • 1 shallot, minced
  • 1 box beef broth or stock
  • 1 box button mushrooms
  • corn starch
  • 3/4 cup sour cream
  • fresh chopped parsley
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This Beef Stroganoff is a classic dish The ultimate in comfort food. This recipe brings back so many childhood memories. Here is my version. It’s super indulgent and decadent!

I’ve made this so many times, with so many different cuts of beef. I have found that a ribeye works best. Feel free to use whatever cut of beef you desire, but you may have to adjust cooking times for tenderness.

a bowl of beef stroganoff

Thinly slice the steak. Season with salt and pepper. Heat the olive oil in a deep pan. Dredge the steak in flour…shaking off any excess. Place in pan and allow to brown/sear really well. Do NOT burn. When the meat is almost brown, add the shallot.

Once the beef is beautifully browned, add about three-fourths of the beef stock. Start scraping the browned bits from the bottom of the pan. You will notice the sauce will start to thicken. Adjust heat to a medium low and allow the beef to simmer until it becomes tender. For a ribeye, this usually takes about 35-40 minutes.

Cook time to become tender vary for other cuts of beef, typically longer. While the beef is simmering, prepare your favorite egg noodles to al dente. I like a broad egg noodle with this dish.

Slice the button mushrooms and chopped the parsley. Add to the sauce. Allow to cook for another about 5-7 minutes. I prefer my mushrooms to remain hearty, but you can cook them down as much as you desire.

Taste sauce for salt…add more, if needed.  If sauce is not gravy-like at this point, I typically add a slurry of corn starch mixed with a bit of the left over stock. Prior to adding the slurry, turn the heat up to medium-high then use a slotted spoon and pour in the slurry stirring constantly so as to avoid lumpy gravy.  Once thick, remove from heat and mix in sour cream.  

Place cooked noodles in bowl and top with this fabulous sauce and a garnish of fresh chopped parsley…ENJOY!


I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!


Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! Facebook, Instagram, TikTok, Twitter and Pinterest! THANK YOU!

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