Caveman Stroganoff

What you will need:

  • 1 ½lbs. steak, thin cut
  • 12 oz. fresh mushrooms, sliced
  • 2 cloves garlic, finely chopped
  • 8 tbsp. butter
  • Salt & Pepper
  • ½ tsp. dried tarragon
  • 2 tbsp. white flour
  • 2 medium yellow onions, sliced
  • Beef stock (½ cup)
  • 1½ cup sour cream
  • 3 cups egg noodles
  • ½ Cup Fresh Parsley

Prepare Beef:

Thinly slice the beef into 2”x ¼” strips.  Put them into a bowl and season with a generous amount of salt and pepper. You be the judge on how much to use depending on your taste.

Next you will lightly dust the steak strips with the flour.

Prepare Noodles:

Get a large stock pot ready with salted water. I use about 1-2 tablespoons depending on the size of the pot. The water should taste mildly salty.

Caveman Tip*** When I am cooking a meal that requires pasta, I like to get the water ready under medium to medium high heat. If it starts to boil and reduce you can always add more water to the pot. This allows me to just turn up the heat and cook the pasta without having to wait for the water to get to a boil and it greatly reduces the time it takes to cook the pasta. It can be troublesome to time your food so this just helps me.  You always want to try and take your pasta straight from the boiling water to your sauce, just a quick strain, never rinse your pasta.


Melt 4 tbsp. butter in a large skillet on medium high heat.  Lay the steaks in the pan and quickly brown them on both sides.

**Caveman Tip:  Do not overcrowd the pan. It’s important to leave space between your beef strips, overcrowding the pan will cause the temperature to reduce and you will not get that good sear, instead the meat will start boiling in its own juices.   If you have to cook the beef in a couple rounds, that’s okay, just add a little more butter or EVOO as necessary.

**Caveman Tip:  Do not overcook the meat, they are small strips and will cook quickly, also remember that they will continue to cook when you pull them from the pan. So remember only a minute or so per side, just enough to get a good sear.

Repeat technique until all the beef is cooked.  Your kitchen will be smelling good at this point!

Now remove the steak from the pan and set aside.

**Caveman tip: Do not remove the goodness from the beef pan. We want to use those flavors to carry into the next step.

 After you cook the steak, reduce the heat to medium, there should be some butter or EVOO still in the pan if not add a tbls of EVOO and add the onions to the same pan.

Add a pinch of salt to the onions and stir the goodness from the pan into the onions.   Next add a tsp. of flour and sauté until the onions are soft and almost caramelized.  If the liquid in the pan gets completely absorbed or the onions become dry and start to burn add a tablespoons of beef stock.

Once the onions are ready, add your mushrooms to the mixture followed by a pinch of salt. Let the mushrooms get soft and then add ¼ cup beef stock and the tarragon.  Now increase your heat to medium high and get the mixture to a rolling boil.  Now add your beef back into the mix.  You will want to stir continuously, moving all the ingredients around.  Once its boiling you will want to reduce the heat to medium. You will want to simmer the mixture until the liquid reduces by half.

**Caveman Tip:  Taste your liquid.  You may need to add salt, but you be the judge.  I can’t say this enough, but you have to always taste your food, start to finish. This way you can adjust ingredients as needed.

Now would be a good time to add your noodles to the boiling water.  (Cook as directed on the package)

The noodles should only take a few minutes since your water is almost boiling already.

**Caveman Tip:  You always want to cook your noodles al dente, this means soft but still has a little bite to it. Remember the noodles will continue to cook when you pull them from the water and you want them to finish cooking and absorb that awesome sauce you just made.

Once the sauce has reduced by half and it tastes to your liking add 1 ½ cups of sour cream to your stroganoff mixture this will help thicken it up and add that creamy texture.  You will now reduce the heat to medium low and when your noodles are ready give them a quick strain add them into your mixture. Now turn the heat back up to medium and stir them in for a minute or so, this will allow the noodles to finish cooking and bring everything together.

All you need to do now is top will a little fresh parsley and you’re ready to go!