Creamy Beef Stroganoff

4 servings


10 minutes

active time

25 minutes

total time


1 lb beef, sliced 1/4 inch thick, slices cut crosswise into 1-inch pieces (preferably boneless ribeye or boneless sirloin steak)

1 tsp celery seeds

1 tsp table salt

1 tsp garlic powder

1/2 tsp finely ground black pepper

1/4 cup all-purpose flour

2 tbsps butter

1/2 cup finely chopped yellow onion

1/4 cup bourbon or brandy

2 cups white button mushrooms, cut into 1/4-inch-thick slices

1 cups low-sodium beef broth

1 cup heavy cream


In a medium sized bowl, add beef, celery seeds, salt, garlic powder and pepper. Mix together until meat is well coated with the seasonings. Add flour and continue mixing until beef is equally dredged.

In a 12" saucepan over medium heat, melt butter and add beef. Brown until beef is equally browned on all sides. Remove beef from pan and set aside.

Add onion and mushrooms to the same pan and sauté for two minutes. Deglaze the pan with bourbon, scraping up all the brown bits. Add beef broth and continue scraping the bottom of the pan and add back the beef. Once it begins to boil, add heavy cream and turn down the heat to a simmer. Continue stirring occasionally for 7-10 minutes until the sauce thickens.

Serve over rice, noodles, pasta or mashed potatoes.


Serving Size



475 kcal

Total Fat

25.2 g

Saturated Fat

12 g

Unsaturated Fat


Trans Fat



22 mg


645 mg

Total Carbohydrate

36 g

Dietary Fiber

3 g

Total Sugars

4 g


26 g

4 servings


10 minutes

active time

25 minutes

total time
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