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Creamy Beef Stroganoff with Peas

Recipe By: Bruce Bradley
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner
Servings: 4 -5

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  • 1 pound beef sirloin steak trimmed of any extra fat
  • 6 to 8 ounces dried whole-wheat pasta about 2 1/2 to 3 cups
  • 1-2 tablespoons extra-virgin olive oil or avocado oil
  • 8-10 ounces of mushrooms sliced
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 + teaspoon onion powder/granules
  • 2/3 cup milk
  • 2 tablespoons whole-wheat pastry flour
  • 2 cups frozen peas thawed
  • 2/3 cup sour cream
  • 1/4 - 1/3 cup grated parmesan cheese reserve some for garnish
  • salt and pepper to taste


  • Cut meat into thin strips by slicing diagonally across the grain. Set aside.
  • Cook pasta as directed. Drain and set aside.
  • Whisk together milk and flour in a small bowl or cup. Set aside.
  • While pasta is cooking heat oil in a large skillet over medium heat. Add mushrooms, onions, garlic, and onion powder/granules. Cook until mushrooms and onions start to soften.
  • Add steak and stir frequently, cooking until mushrooms are tender and steak is no longer pink, about 7 minutes.
  • Add the milk mixture to the skillet. Bring to a simmer. Stir gently until sauce thickens, about 1 to 2 minutes.
  • Fold in sour cream and peas and return to a simmer. Season to taste with salt and pepper.
  • Serve in bowls or on a plate over pasta. Sprinkle with parmesan cheese.


We recommend organic ingredients if possible.
We usually use whole-wheat, farfalle pasta when making this dish but most types of whole wheat pasta will work.
You can substitute greek yogurt for the sour cream although I think sour cream yields a smoother, creamier texture.