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Beef Stroganoff with Cowboy Crunch Seasoning


  • 2 pounds beef sirloin, cut into thin strips

  • 1 tablespoon olive oil

  • 1 large onion, finely chopped

  • 2 cloves garlic, minced

  • 1 cup mushrooms, sliced

  • 1 cup beef broth

  • 1 tablespoon Worcestershire sauce

  • 1 teaspoon Dijon mustard

  • 1 cup sour cream

  • 2 tablespoons Cowboy Crunch seasoning

  • Salt and pepper to taste

  • Fresh parsley, chopped (for garnish)


  1. Cook the Beef: Heat the olive oil in a large skillet over medium-high heat. Add the beef strips and cook until browned on all sides. Remove the beef and set aside.

  2. Sauté the Vegetables: In the same skillet, add the onions and cook until translucent. Add the garlic and mushrooms, and cook until the mushrooms are tender.

  3. Prepare the Sauce: Add the beef broth, Worcestershire sauce, Dijon mustard, and Cowboy Crunch seasoning to the skillet. Return the beef to the skillet and simmer for about 10 minutes, or until the beef is tender.

  4. Finish the Dish: Stir in the sour cream and heat through, but do not boil. Season with salt and pepper to taste.

Serve: This recipe will pair wonderfully with your Saxon Silk-seasoned Kluski Saskie, providing a variety of delicious and hearty meals. Enjoy!

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