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Beef Stroganoff


  • 1 lb. Steak (ribeye, tenderloin, etc.)
  • Crove All-Purpose Beef Rub
  •  2 tbsp. Vegetable Oil
  • 4 tbsp. Butter
  • 1 Yellow Onion, sliced
  • 10 oz. Mushrooms, sliced
  • 2 cloves Garlic, minced
  • 1 tbsp. Worcestershire Sauce
  • 3 tbsp. AP Flour
  • 1.5 cups Beef Stock
  • 2 sprigs Fresh Thyme
  • 3/4 cup Sour Cream
  • 10 oz. Wide Egg Noodles
  • 2 stalks Green Onion, sliced


  1. Thinly slice your steak and season it with Crove All-Purpose Beef Rub
  2. Heat vegetable oil over medium-high heat in a skillet and add steak. 
  3. Sear the steak on both sides for 2-3 minutes. 
  4. Remove steak from heat and set aside. 
  5. In the same skillet, add butter, mushrooms, garlic, onion, a few sprinkles of Crove All-Purpose Beef Rub, and Worcestershire sauce. Cook over medium heat for 5-6 minutes.
  6. Then sprinkle flour over the vegetables in the skillet, stir and cook for about 60 seconds. 
  7. Pour in beef stock and add the thyme. Bring to a simmer. 
  8. Next, stir in the sour cream and add your steak. Simmer for about 3-5 minutes until the sauce thickens. 
  9. Boil egg noodles according to package directions.
  10. Serve the sauce and steak over egg noodles. Top with green onions and enjoy!

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