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Beef Stroganoff

This savory 19th century classic, featuring cubed top sirloin and mushrooms, is stick-to-your-ribs good.
Cook Time 20 minutes
Servings 30


  • 1 bag Pioneer® Roast Beef Flavored Gravy Mix (94544)
  • 6 lb Top sirloin, ½” cubes
  • 2 cups Flour
  • 4 lb. Mushrooms, sliced
  • ¼ lb. Butter
  • 4 Onions, diced
  • 1 cup Olive oil
  • 750 ml Cabernet sauvignon
  • 4 cups Sour cream


  • Dredge sirloin in flour and then pan fry in batches, searing all sides. Set aside
  • In same skillet, sauté mushrooms in butter over high heat. Add to cooked meat.
  • In same skillet, sauté onions in olive oil until just tender. Add to meat mixture.
  • Deglaze pan with wine, scraping the bottom gently with a wooden spoon. Pour into a measuring pitcher and let cool. Add water if necessary to obtain 1 qt. of liquid. Whisk in gravy mix until lump free.
  • Bring 2 qt. of water to a boil. Whisk in slurry and bring back to a boil, cooking for 1 minute. Reduce heat and add meat mixture. Simmer for 15 minutes, stirring occasionally.
  • Remove from heat and stir in sour cream. Serve over cooked egg noodles.