Cabbage Noodle Beef Stroganoff


Beef stroganoff

  • 3 tbsp butter, divided
  • 8 oz. (3¼ cups) mushrooms, sliced
  • salt and pepper
  • 1½ lbs sirloin steaks, sliced thin against the grain
  • ½ (2 oz.) red onion, chopped
  • 1 tbsp tomato paste
  • ½ cup beef broth
  • 45 cup sour cream
Cabbage noodles

  • 2 tbsp butter
  • 1¼ lbs green cabbage, thinly sliced
  • salt and pepper
  • 2 tbsp water



Beef stroganoff

  1. In a large skillet, heat two-thirds of the butter over medium high heat until melted. Add the mushrooms and sprinkle with salt and pepper. Saute until the mushrooms are golden brown, about 5 minutes, then transfer to a bowl.
  2. Pat the beef dry and sprinkle with salt and pepper, then add to the hot pan. Cook until browned, another 5 minutes or so, then transfer to the bowl with the mushrooms.
  3. Add the remaining butter to pan and add the onion, sautéing until translucent. Whisk in the tomato paste, then whisk in the broth. Bring to a simmer.
  4. Place the sour cream in a medium bowl and whisk in about ½ cup of the broth. Then stir the sour cream mixture back into the pan.
  5. Return the mushrooms and beef to the pan, along with any accumulated juices, and stir to combine.


  1. Meanwhile, in a large pot over medium heat, melt the butter. Add the cabbage, salt and pepper, and water.
  2. Reduce the heat to medium low and cook until the cabbage is tender. Serve topped with the beef stroganoff.