Cooking with Carson: Beef Stroganoff

This recipe is easy for dorm, apartment living



Impressed your friends, make your enemies jealous, fill your stomach

CARSON HOLLAND, Evergreen columnist

Food is so close to my heart, conveniently located in my stomach, especially food that my mom made for me growing up. Beef stroganoff will always hold a place in my top three favorite foods and I never really understood how easy it was to make and how truly delicious it is when making it yourself. 

This recipe is not only cheap on the budget but is easy to make. I have been able to recreate it both in the apartments and the dorms, so you can too. If you want to impress your friends, then I would recommend making this recipe for them. 

In lieu of sounding like a broken record, I would recommend getting yourself a sharp knife. Strangely enough, a sharp knife is much safer than a dull one and will enhance your cooking experience 10 times. Dicing onions and garlic is fun but can be more easily done with a sharp knife. 

This recipe also uses a very generic “beef” ingredient which you can substitute for whatever your wallet is feeling at the time. Round steak is usually a cheap cut of meat that everyone can afford, you simply need to let it cook longer to make it tender. If some richer cuts of meat are on sale, feel free to substitute those. 

There is also a large debate on whether beef stroganoff includes mushrooms and while traditionally it usually does, I do not like the texture in the sauce. If you want mushrooms, I will leave it up to you to add them, but I would not recommendthem. 

In the meantime, break out your pan and get ready for a delicious meal. 

Hope you enjoy it!


1 lbs beef round (can use steak if on sale)

4 tbsp of butter

4 tbsp of Flour

8 oz of sour cream 

1/4 cup cooking sherry

1/2 cup of onion

1 clove of garlic 

10 oz of condensed beef broth

The Meat and Onions

Dredge your meat in the flour and salt, making sure all parts are covered, brown your meat in the butter on each side.

Lay meat aside 

Chop onions and garlic until finely minced 

Cook until softened 

Cook Time

Slowly stir into the broth, allow a few minutes for cooking

Return meat to the skillet 

Cook for fifteen minutes, allowing it to thicken up

Add cooking sherry and sour cream, mixing in

Heat for a few more minutes and serve


Sweet Peas are a must. 

I usually serve beef stroganoff on egg noodles but rice works as well.

If you recreate this recipe or any other recipe, use the hashtag #cookingwithcarson