Beef Stroganoff

4 Servings
100% would make this recipe for Beef Stroganoff again.

I copied this recipe from an old Better Homes and Gardens Cook Book back in the early '60s. I've tried numerous other versions over the years but always fall back on this one -- it is the best!!!

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Beef Stroganoff Ingredients

4 tablespoons all-purpose flour, divided	1 tablespoon tomato paste
1/2 teaspoon salt	1 can (10 1/2 oz) condensed beef consomme or broth (I like the added richness of consomme)
1 pound beef sirloin steak, cut across the grain, diagonally in 1/4-inch-wide strips	1 cup sour cream or creme fraiche
5 tablespoons butter, divided	2 tablespoons sherry or cognac
1 cup mushrooms, thinly sliced	3 cups hot cooked egg noodles
1/2 cup onion, chopped	paprika and parsley, for garnish
1 clove garlic, minced

Instructions for Beef Stroganoff

Combine 1 tablespoon flour and the salt. Dredge the meat in the flour mixture. Heat a large skillet, then add 2 tablespoons butter. When melted, add the sirloin strips and brown quickly on all sides. Add the mushrooms, onion and garlic, and cook for 3-4 minutes or until the onion is barely tender.

Remove the meat and mushrooms from the skillet. Add 3 tablespoons butter to the pan drippings. When melted, blend in 3 tablespoons flour and cook for 1 minute. Stir in the tomato paste and cook for another 1 to 2 minutes.

Slowly pour in the consomme. Cook, stirring constantly, until the mixture thickens. Return the meat and mushrooms to the skillet and simmer until meat is heated through, about 2 minutes. Combine sour cream with a little of the hot broth (this tempers the sour cream and helps to prevent curdling), then stir in the sour cream mixture and sherry. Stir briefly. Heat through but do not let boil, just simmer for a few minutes before serving.

Serve over hot buttered noodles. Garnish with paprika and parsley, if desired.

Makes 4-5 servings.

Main Ingredient: BeefCuisine: Eastern European

Ingredient Insight - look inside this recipe

Saute sirloin mushrooms noodles pasta Russian Braise Main Dish Eastern European Beef Dinner

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by AuntieV

I just made this for dinner. My children and I had never had stroganoff before, so to my son and I the sauce was a bit weird, but my son dislikes most sauces (including tomato), so I think it was just something we weren't use to. My daughter, however, absolutely loved it. It had a strong sour cream taste to me, which is why I didn't love, love it and why my daughter did. :) The only differences I made were no sherry (don't have any, and maybe that would've made the sour cream lighter), and I use precooked meat and onions I had placed in the crockpot the day before. I am sure I will make this again some day. :)

jenn67
on Aug 17 2008 4:46PM

I usually at least double and sometimes even triple the recipe, although I don't usually triple the beef. We enjoy it for one meal, and then divide the remaining stroganoff among freezer containers and freeze for future use. When we're short on time, it's wonderful to pull out of the freezer for a quick delicious meal.

larry1953
on Jun 7 2008 2:34PM

We had some left over beef brisket which we recycled as storganoff. Served this for about 40 people at a church dinner. It was excellent.

fearlesschef
on Dec 16 2007 6:20PM

This is a very tasty and easy to make family favorite that I prepare often...it's the perfect comfort food for those cold nights ahead! Stroganoff is usually served over egg noodles, but it's equally delicious served with mashed potatoes or over your favorite long-grain or wild rice.