Anyone have a good beef stroganoff recipe?

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Geez, all of these recipes look so good.........but I do have a warm spot in my heart for the classics, so here's one that you may like. Good luck choosing just one and have a great weekend!

Beef Stroganoff

SERVES 4
This classic dish from Russia became popular in the United States during the 1950s, brought back by servicemen returning home from Europe after World War II. This recipe is adapted from Darra Goldstein's Taste of Russia (Russian Life Books, 3rd edition, 1999).

INGREDIENTS:
4 tbsp. butter
2 tbsp. flour
1 tsp. dry mustard
1 cup rich beef bouillon
1⁄4 cup sour cream
1 small yellow onion, peeled and thinly sliced
1 1⁄2 lbs. beef tenderloin, sliced into pieces
3" long × 1" wide × 1⁄8" thick
Salt and freshly ground black pepper
Vegetable oil
4 russet potatoes, peeled and sliced into 1⁄8"
matchsticks
2 tbsp. chopped parsley

DIRECTIONS:
1. Melt 2 tbsp. of the butter in a small saucepan over medium heat. Add flour and dry mustard, and stir with a wooden spoon for 2 minutes. Gradually add bouillon, whisking constantly until thick, about 2 minutes. Stir in sour cream, remove from heat, and set aside.

2. Melt remaining 2 tbsp. of the butter in a large skillet over medium heat. Add onions, and cook until soft and lightly golden, about 5 minutes. Increase heat to high, add meat, and sauté until just cooked through, 2–3 minutes. Reduce heat to low, add reserved sauce, and season to taste with salt and pepper. Cover to keep warm.

3. Meanwhile, fill a deep medium pot with oil to a depth of 1 1⁄2", and heat over medium heat to 365° on a candy thermometer. Fry potatoes in batches until golden and crisp, about 3 minutes. Drain on paper towels; season to taste with salt while still warm.

4. Spoon stroganoff onto a serving platter, and cover with a mound of jumbled straw potatoes. Garnish with parsley....Show more

Betty Crocker Beef Stroganoff...Show more

First of all, this is what Stroganoff DOES NOT contain: paprika (it is NOT goulash), canned soup???!!, ketchup, sherry, wine vinegar, Worcestershire sauce, basil, nutmeg, garlic, caraway seeds, tomatoes. You don’t serve it with noodles or rice. If you want the CORRECT Stroganoff recipe, see below. Beef Stroganoff - serves 6 – 8 Ingredients 1 tablespoon dry, strong, mustard powder 1 tablespoon sugar 6 tablespoons sunflower oil for frying 3 large onions, sliced 450gms fresh mushrooms, sliced 1 Kg fillet of beef cut into 1 cm, strips salt and freshly ground black pepper 600ml sour cream 2 good tablespoons of fresh parsley, finely chopped Deep fried straw potatoes* (optional) Method 1. Combine the mustard and sugar in a bowl with a little water to make a paste. Let the flavours mingle while completing the recipe. 2. Heat half the sunflower oil in a large, heavy-bottomed shallow casserole dish. When the oil just crackles, add the sliced onions, reduce the heat to low, and stir. Gently soften the onions, covered for about 20 minutes, stirring occasionally. During the last 10 minutes, uncover and add the mushrooms. Remove from the heat, drain the mixture on kitchen towels and set aside in a bowl. 3. Heat the remaining sunflower oil in the casserole dish. Drop in half the beef, stirring with a wooden spoon, turning the strips over to brown evenly. Transfer with a slotted spoon to the bowl with the vegetables; brown the remaining beef. At this point, some people flambé the beef in a couple of tablespoons of brandy, but it is up to the individual. 4. When completed, return the beef and vegetables to the casserole dish, together with the mustard and sugar mixture. Season to taste with the pepper and salt then add the sour cream, a little at a time, stirring continuously. Cover and heat through for about 5 minutes. 5. Serve with a light scattering of the parsley and top with the straw potatoes, if desired. * Straw potatoes are very thin like matchsticks, deep fried....Show more

Here is a good crockpot recipe my family always enjoyed. Very simple too.

Camille’s Beef Stroganoff
• 2 # family or round steak - cubed
• 1 stick butter
• 1 cup flour, seasoned with salt and pepper
• 1 med onion, finely diced
• another stick butter
• 3 cans beef broth
• 16 ounces sour cream
• 9 T flour
• 1 package egg noodles, cooked per package instructions

Coat steak in seasoned flour, shake off excess. Brown in stick butter, adding onion for the last 2 minutes. Remove to crock pot.

In same skillet, add the second stick butter, 2 cans beef broth and heat. Mix 1 can beef broth and the 9 T flour well. Add slowly to heated broth/butter mixture in skillet, whisking constantly.

Add the sour cream and mix well. Add this to crock pot, mixing all well.
Cook 8 hours on low. Serve over cooked noodles....Show more

I still think this Betty Crocker recipe is the best and most classic Beef Stroganoff recipe out there.

http://www.bettycrocker.com/recipes.aspx/classic-beef-stroganoff?Source=SearchResultPage&terms=stroganoff

They also have a lightened version w/ reduced fat products....Show more