The Best Beef Stroganoff
I have followed dozens of recipes for this dish and have combined the things I like from some and left out some stuff from others to perfect this dish."I love Stroganoff, and this recipe was good. Easy to make with ingreadients I had in the house. Except I was short on the amount of sour cream I had in the fridge. My sauce was looking pretty thick, (plus I had more than a pound of meat), so I added about 1/2 can mushroom soup and a few table spoons of milk to get to the right consistancy. Then I always add a couple splashes of white wine to my stroanoff. Thank you. It pleased my whole family." - rjhalvor
Yield: 4 Servings Ready in 2 hours
favorite of 6,565 people 4,450 people want to try
Verified by JerseyBlue
|4 slicesBacon; fried drained and chopped|
|1 poundRound or sirloin steak; sliced thin|
|Flour; for dredging|
|1 cupOnions; slice|
|2 clovesGarlic; minced|
|1 cubeBeef builion|
|1 tablespoonWorcestershire sauce|
|1 teaspoonSeasoned salt|
|8 ozFresh mushrooms|
|1 cupSour cream|
|1 bagWide egg noodles; cooked per directions on package|
The Best Beef Stroganoff Preparation
Fry bacon and move to paper towel.
Dredge meat in flour (fry in bacon grease to brown). Saute onion for 2 minutes, add garlic and saute 1 more minute. Add water, bring to boil. add builion cube, worcestershire sauce, nutmeg, pepper & seasoned salt.
Stir and return to boil. Simmer till fork tender about 1 1/2 to 2 hours, adding water as needed. Add mushrooms, heat until they shrink a little. Fold in sour cream, heat thru but do not return to boil. Sprinkle bacon over top and server over wide egg noodles.
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