Beef Stroganoff with Mushrooms and Onions

By Bevi
April 14, 2011

Author Notes:

To a classic recipe, I have added brandy and sherry to spike up the flavor. The sauce is delicious, and I utilize another recipe- Flaming Onions - to create this dish. The mushrooms have a nicely warmed taste after cooking in sherry. It is delicious with rice, or nice noodles, or even couscous.


Serves: 4


Flaming Onions -

The Stroganoff

  • 2 tablespoons dry mustard
  • 3 teaspoons sugar
  • pinches salt
  • 3 tablespoons hot water
  • 8 oz. mushrooms - either white button or cremini, sliced
  • 2 tablespoons butter
  • salt and pepper to taste
  • 3 tablespoons sherry
  • 3/4 to 1 pounds NY Strip steak, cut across the grain into 1/2" thick slices
  • 1/2 pint sour cream
  • 1/2 pint 0% Fage yogurt
  • pinches Freshly grated nutmeg
In This Recipe


Flaming Onions -

  1. Follow the recipe for Flaming Onions, but use only one large sweet onion, and use brandy. Do not adjust any other ingredient amounts.
  2. Prepare this recipe, and set aside.

The Stroganoff

  1. In a mixing bowl, mix the mustard, the sugar, and a little pinch of salt with 1 tablespoon of hot water to form a paste. Divide the paste in half. Set aside. Add the sliced steak to one half of the paste in the bowl, stirring the paste in thoroughly, and allow to sit while you prepare the rest of the recipe.
  2. Heat the butter in a medium saute pan. Add the sliced mushrooms and cook over medium to low heat. Add a little salt and pepper, and continue to saute until just a little liquid is left.
  3. Add the sherry, and allow the mushrooms to cook on low heat for a few minutes. When most but not all of the sherry is evaporated, take the mushrooms off the heat.
  4. In a heated frying pan, over medium high heat, sear half the meat slices. Essentially, flash-fry them. As soon as the slices are all in the pan, immediately turn the slices over in the order that you placed them in the frying pan. Then, just as quickly, take the meat slices out in the same order you started and place on a platter so the meat juices can accumulate. Then, sear the second half of the slices the same way. Cover the meat slices and set aside briefly.
  5. Add the mushrooms to the Flaming Onion recipe. Mix together.
  6. Add the other half of the mustard paste to the onions and mushrooms. Then add the sour cream and yogurt by the tablespoonful. Mix together and adjust seasoning if necessary. Add gratings of nutmeg and take a final taste. Allow the stroganoff to simmer for a few minutes to allow the sauce to develop flavor. Add the meat slices and the accumulated juices and cook just enough to heat them. Serve over rice, noodles, couscous, or with matchstick potatoes.

More Great Recipes:
Stew|Beef|Mushroom|Mustard|Nutmeg|Onion|Sherry|Vegetable|Sour Cream|Fry|One-Pot Wonders|Fall

Reviews (10) Questions (0)

10 Reviews

CampCook August 6, 2014
There is only one word to describe this recipe; incredible. I tested this recipe thinking it would be a great addition to those meals we cook for dinner guests. Now I can't wait to do just that. The key to this is the flavor complexity of the caramelized onion with the brandy.
Author Comment
Bevi November 8, 2014
I just saw this comment - it makes me happy that you so enjoyed it. Yes, I do think the the caramelized onions with brandy make all the difference. Thanks for your encouragement.
Ipanema G. December 20, 2011
Absolutely delicious! Wonderful flavors.
Author Comment
Bevi December 20, 2011
I am so glad you think so! Cheers!
Burnt O. April 19, 2011
I'm making this for dinner tonight. Need to use up an onion and box of mushrooms, and I think there's a skirt steak in the freezer that will sub for the NY strip just fine. Love the flavors!
Author Comment
Bevi April 19, 2011
The skirt steak will be perfect. I hope you enjoy!
Sagegreen April 18, 2011
This sounds like a wonderful version!
Author Comment
Bevi April 18, 2011
It is - and it is so easy to amend to suit your own taste preferences.
gingerroot April 15, 2011
Beef stroganoff with mushrooms was one of my all time favorite dishes as a kid. To this day, I can't quite make it the way my mom does. Your version sounds really really amazing, especially with your addition of flaming onions. I'm saving this and will definitely try it soon!
Author Comment
Bevi April 15, 2011
I hope you like it, gingerroot! You can adjust the amounts of seasonings and alcohols to suit your taste, or increase the amount of mustard paste to get the flavor you like best.