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A classic dish of Russian origin comes together for an easy weeknight dinner or a special occasion with the secret touch of Bellwether Farms Crème Fraiche. 

Serves 4


1 ½ pounds beef round or rib-eye, cut into thin strips
Salt and Pepper to taste
All-purpose flour
2 Tablespoons olive oil
2 Tablespoons butter
1 medium onion, sliced
8 ounces, fresh mushrooms, sliced
1 (10 3/4) can beef broth
1 (10 3/4) can cream of mushroom soup
2 Tablespoons Worcestershire sauce
1 cup Bellwether Farms Crème Fraiche
Cooked Egg Noodles


Season the steak strips with salt and pepper then dust with flour. In a large skillet, warm the olive oil and butter. On medium-high heat, quickly brown the meat on both sides and remove from pan. Add the onion slices and mushrooms to the pan and sauté until golden and tender, about 5 minutes. Sprinkle in 1 tablespoon of flour and stir into onions and mushrooms (this will help thicken the sauce). Return the steak to the pan with the onion mushroom mixture. Add the Worcestershire sauce, beef broth and mushroom soup. Reduce heat to low, cover and cook about 30 minutes. Adjust seasoning to taste. Stir in the Crème Fraiche just before serving. Add noodles and stir to coat with sauce. Serve immediately.