Creamy Beef Stroganoff with Egg Pasta

    1 hour 50 minutes

    This is a creamy Beef Stroganoff with celery and mushrooms. Serve with pasta and steamed vegetables for an instant family favourite.

    127 people made this

    Serves: 6 

    • 2 tablespoons vegetable oil
    • 700g chuck steak, diced in 1cm pieces
    • 450g bacon, diced
    • 1/2 onion, diced
    • 3 stalks celery, diced
    • 2 tablespoons chicken or seasoned salt
    • 1/4 cup (60ml) Worcestershire sauce
    • 5 cups (1 1/4 litres) beef stock
    • 250g dry egg pasta
    • 1 teaspoon butter
    • 1 (220g) tin sliced mushrooms
    • 1/4 cup (30g) cornflour
    • 1/3 cup (80ml) cold water
    • 250g sour cream

    Preparation:20min  ›  Cook:1hour30min  ›  Ready in:1hour50min 

    1. In a large Dutch oven, heat the oil over high heat and brown the diced steak. Remove from pan. In the same pan, saute the bacon, onion and celery until onions are translucent and bacon is fully cooked. Return the browned steak to the pan.
    2. Stir in chicken salt, Worcestershire sauce and beef stock. Bring to a boil then cover and reduce the heat to medium. Simmer for 1 to 1 1/2 hours or until meat is tender.
    3. Bring a large pot of lightly salted water to a boil. Add the egg pasta and cook for 8 to 10 minutes or until al dente; drain.
    4. In a frypan, melt the butter over medium heat and saute the mushrooms for 3 to 4 minutes. Add the mushrooms to the meat mixture.
    5. Bring the meat mixture to a boil. Mix together the cornflour and the water then stir into the meat mixture; stirring constantly. Stir in sour cream until creamy and serve over the egg pasta.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (108)

    96's the deal. Please DO NOT use 2 Tbsp. of seasoned salt in this recipe! This has to be a typo. It's so salty you can't eat it. I made this recipe before & caught that mistake the last time, but...this time I was in a hurry & guess what? Poured in the whole amount of seas. salt..oh,yuck! Realized what I did as soon as I poured it in. I didn't want to pitch the whole thing so I tried adding a couple of peeled potatoes to it (supposed to absorb some of the didn't). I was talking to my sister & she suggested pouring all the broth out (just discard it) but not the meat,bacon or veggies & then rinsing all that off & starting over with more worked!! Only this time, I didn't use any salt at all & cut back on the Worcestershire sauce by 1/2. Perfect! It's a very good recipe if you don't screw it up  -  15 Aug 2006  (Review from Allrecipes USA and Canada)


    This recipe makes a very good stroganoff but because of the extreme sodium and fat content I had to make a few simple adjustments. I used thin sliced round steak which tenderized nicely with the lengthy simmering, only 3 slices bacon and lowfat sour cream and only a little more than half the amount called for. To cut down on the salt, I used low salt beef broth and omitted the seasoned salt alltogether...2 tablespoons is a HUGE amount! I substituted Mrs. Dash garlic and herb blend and added no additional salt. So..minor changes for health reasons and still this had EXCELLENT flavor. I only cook with fresh mushrooms so I used 8oz. of those. Thanks for posting...this truly was the best stroganoff I have ever made. Family loved it!  -  28 Feb 2006  (Review from Allrecipes USA and Canada)


    Very good. Did make some changes after reading reviews. Used thin sliced round steak strips and tossed them in seasoned flour before browning. The flour at this point thickened the sauce beautifully later in the dish and eliminated the need for cornstarch. Completely left out the seasoning salt and tweaked the spices some, such as adding minced garlic and salt & fresh ground pepper to the bacon, celery and onions while cooking. Also added a little extra dash of worcestershire sauce after adding the fresh mushrooms. Served over egg noodles garnished with some shaved Parmesan Cheese with fresh green beans and seasoned tomato wedges. Made a very nice dinner.  -  05 Oct 2006  (Review from Allrecipes USA and Canada)