Let’s kick off the season with National Beef Stroganoff Day!

Published 1:30 am Friday, September 19, 2025

Beef Stroganoff was extremely popular at dinner parties and restaurants in the 1960s and ‘70s, and I fondly remember my mom preparing it for many dinner parties while I was growing up. This timeless and versatile dish remains popular today and is even celebrated September 21 as National Beef Stroganoff Day, the perfect way to officially kick-off Fall the very next day.

There are plenty of preparation options using ground beef, top round or Rib eye steak, as well as cooking options including crockpot, Instant Pot or stove top. However you do it, this classic vintage comfort meal is a warm, savory comfort dish that’s easy to prepare. Here is a recipe you and your friends and family will enjoy!

Serves 6

Ingredients:

1 ½ pounds Beef top round or sirloin steak cut across the grain, about 1 ½ inch x ½ inch thick

2 tablespoons Cornstarch

1 pound Cremini mushrooms, sliced

2 Medium white onions, thinly sliced

¼ teaspoon Salt

1 teaspoon Minced garlic (about 1 clove)

4 tablespoons Butter (divided)

2 tablespoons Olive oil

3 tablespoons Flour

2 cups Beef broth

¼ cup Dry white wine (I use red, just a personal preference!)

¾ cup Sour cream

1 tablespoon Dijon mustard

1 teaspoon Worcestershire sauce

¼ teaspoon Black pepper

1 teaspoon Parsley

Preparation:

Cut the steak across the grain into 1 ½ x ½ inch slices and place the strips in a large plastic bag. Using a rolling pin, the smooth side of a meat tenderizer tool or the bottom of a pan, lightly pound and flatten the beef to tenderize. Add the cornstarch to the bag and shake until the beef is coated (cornstarch helps tenderize the beef). Let the beef rest in the cornstarch for about 15 minutes while you’re completing the next two steps.

Trim and slice the mushrooms

Thinly slice the onions

Heat olive oil in a pan on medium high heat. Cook the beef in batches, searing the outside about a minute each side and then transfer to a plate and set aside

Add two tablespoons of butter to the pan until melted then add the onions and cook until translucent, about 5 minutes, stirring occasionally

Add the mushrooms and the salt to the onion mixture and cook, stirring frequently for about 10-15 minutes until the onions and mushrooms are browned

Add the garlic, flour and the remaining 2 tablespoons of butter. Stir until the butter is melted and the mixture is fragrant, about 30 seconds

Add the dry white wine and scrape up any browned bits from the bottom to the pan with a wooden spoon. Cook until the wine is reduced by about half

Add the beef broth and let simmer for 5-10 minutes

Reduce heat to simmer, add sour cream, Dijon mustard and Worcestershire sauce. Stir until all ingredients are fully incorporated then add the beef to the sauce. Continue to cook and occasionally stir for 5-10 minutes.

Serving suggestion:

Remove from the heat and serve over your choice of cooked egg noodles, rice or mashed potatoes. The choice is yours. Garnish with parsley and add salt and pepper to your taste.

That’s what’s cookin’!

With her love for cooking first inspired by her mother and grandmother, Lisa Instasi has more than 40 years’ experience in the food and beverage industry. As Chef de Cuisine at Quil Ceda Creek Casino, she participates in executing dining choices throughout the “Q” including the innovative food hall experience at The Kitchen and The Tap Bar.