Buttermilk Beef Stroganoff

3.50 avg. rating (69% score) - 64 votes


  • 6 Tbsp. flour
  • Salt and pepper to taste
  • 12 ounces beef for stewing or top sirloin, sliced in thin strips
  • 2 Tbsp. New Natrel butter
  • ½ lb. thickly sliced mushrooms
  • 1 medium onion, thinly sliced
  • 1 clove crushed garlic
  • 1 cup water
  • 1 tsp. Worcestershire sauce
  • 3 tsp. ketchup
  • 1 cup Island Farms buttermilk
  • Cooked egg noodles or rice


  • Combine 4 Tbsp. flour, salt and pepper; coat meat in mixture.
  • Melt butter in skillet and brown meat in butter.
  • Add mushrooms, onion, garlic, ½ cup water, Worcestershire sauce and ketchup to meat.
  • Cover; simmer 20 minutes.
  • Blend remaining flour and water and add to hot mixture; cook over low heat until the sauce is smooth and thick, stirring constantly.
  • Stir in buttermilk; cook until thoroughly heated.
  • Serve over hot egg noodles or rice.
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