Stove Top French Onion Beef Stroganoff

Stove Top French Onion Beef Stroganoff

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  • ¼ C unsalted butter
  • 3 onions, French cut
  • 1 clove garlic, minced
  • salt & pepper
  • 6 oz. mushrooms, sliced
  • 1 T olive oil
  • 1 ½ lbs. round steak, cubed
  • garlic salt
  • black pepper
  • flour
  • ¼ C red wine
  • 1 ½ C beef broth
  • 1 T Worcestershire sauce
  • 3 C egg noodles
  • 2/3 C sour cream
  • 1 C grated Swiss cheese
  • Fresh chopped parsley


  1. Melt the butter in a large, high walled pan over medium heat. Add the onions, garlic, and a sprinkle of salt and pepper, cook until the onions are soft and nearly caramelized (about 20 minutes). Add in the mushrooms and sauté until the mushrooms are soft and slightly browned, about 5 more minutes. Remove the onions and mushrooms.  
  2. In the same pan, heat the olive oil over medium-high heat. Sprinkle the steak with garlic salt, pepper and flour. Sauté until browned (about 5 minutes). Remove the steak to the bowl with the onion mixture.  
  3. Deglaze the pan with the wine. Add the beef broth and Worcestershire sauce, bring to a low simmer. Add the steak, onion and mushroom mixture back to the pan and let simmer covered, until the broth reduces and the steak is cooked (about 10 minutes).  
  4. While the broth reduces, cook the egg noodles according to the package. Drain and set aside. Remove the beef mixture from the heat, add the sour cream; mix well. Stir in the noodles. Top with the Swiss cheese. Place pan back on the burner over low-simmer heat, cover and heat until the cheese melts. Serve immediately.
Stove Top French Onion Beef Stroganoff
1 vote, 4.00 avg. rating (75% score)

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