Ready in 45 minutes
Beef Stroganoff - 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!!!
"I first made this, cooking from my mother's BHG Cookbook, when I was a teenager. The cookbook was left to me after my mother's death, but was lost in a move and with it - this much loved recipe. I cannot tell you how thrilled I am to find it again. I agree with you 100% that this recipe makes the best Beef Stroganoff I have ever tasted. Thank you so much for posting it. "- mountainlawrel
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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.
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.
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sofieusman 5 days 1 hours agoDelicious
jenziferz 1 weeks ago
kazhmere 1 month agoExcellent recipe! Will definitely make again!
lolagrass 1 month agoWonderful! I used cognac and creme fraiche as recommended and followed your recipe to the letter. I will be cooking more from your recipe collection! thank you Sgrishka
jhoekstra714 1 month ago
james625 1 month agoFamily did not care for this recipe. To many mushrooms and it just did not come out like I thought it should.
amybubbles85 3 months agoOmg this was so good. Really really nice. I done it with rice instead of pasta. I've attached a photo.
c8ball 5 months agoUser frozen meatballs instead of steak. My family really liked it.
summerpls 6 months agoThis recipe is very similar to the recipe I have grown up with. The differences being that I deglaze the pan with 1/2 cup white wine before adding the tomato paste and I do not use the sherry or cognac. Also I switch up the sour cream with greek yogurt. Great recipe!
melissamiller1222 6 months ago
destine1956 7 months agoMy husband does not like beef stroganoff but he loved this version of it. It's a keeper.
darren-janicerowe 9 months agoWhile hubby & I loved it, the kids were a harder sell - I may have used a tad too much tomato paste.
matwood67 9 months ago
i818549 9 months agoGood
candacecollett 10 months agoMade this tonight absolutely delicious. Another one of your successful recipes. Thank you
tammyeberhart 10 months ago
Jennijen2021 11 month agoI've never had stroganoff before.. This recipe was tasty.. My husband and daughter loved it... I would make it again for them but it was not for me.
dalymf 11 month ago
charrondavis 1 year agoI liked it but the sour cream was overpowering so I would use less next time.
mountainlawrel 1 year agoI first made this, cooking from my mother's BHG Cookbook, when I was a teenager. The cookbook was left to me after my mother's death, but was lost in a move and with it - this much loved recipe. I cannot tell you how thrilled I am to find it again. I agree with you 100% that this recipe makes the best Beef Stroganoff I have ever tasted. Thank you so much for posting it.