Beef Stroganoff recipe?

This is my beef stroganoff recipe. I've been making it for years, and it always turns out great!

1 -8 oz. package noodles

1/4 cup butter or margarine

1 to 1 1/2 lbs. boneless round steak or sirloin steak, cut into bite sized strips

1 T flour

1 tsp dried mustard

1 tsp salt

1/4 tsp pepper

1-1/2 cups sliced fresh mushrooms (or 2 -4 oz. cans mushrooms)

1/2 cup sour cream

1 small minced onion

Cook and drain noodles according to package directions. Meanwhile, mix flour, mustard, salt, pepper, and mushrooms in the the mushroom juice. In 12 inch skillet, in 1/4 cup melted butter, brown onion 5 minutes. Add meat and stir until browned (about 5 minutes). Stir in mushroom mixture. Over medium heat, cook, stirring constantly, until mixture thickens. (About 5 minutes). Stir in sour cream and heat through. Do not boil. Serve immediately.

Beef Stroganoff Mix

1

Mccormick Beef Stroganoff

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.

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RE:

Beef Stroganoff recipe?

I was hoping to get a tried & true Stroganoff recipe from someone here, not just a googled recipe. Can anyone help me?

this is delicious ive tryed it at my grandma's

This beef stroganoff recipe is made with low fat cream of mushroom soup, London broil steak and sour cream.

INGREDIENTS:

* 1 London Broil steak, about 1 1/2 to 2 pounds, thinly sliced

* 1 can cream of mushroom soup, low-fat or Healthy Request

* 1/2 cup chopped onions, optional

* 8 ounces sliced mushrooms, optional

* 1 tablespoon Gravy Master, Kitchen Bouquet or other browning sauce

* 1/2 cup light sour cream

PREPARATION:

Combine steak, soup, onions, mushrooms and browning sauce in crockery. Cover and cook on low for 7 to 9 hours. Add sour cream 20 minutes before serving time. Serve over noodles or rice.

Beef stroganoff recipe serves 4 to 6.

This is one that I have been using for years when I don't use the McCormick's Stroganoff mix packet:

Beef Stroganoff

Ingredients

1 cup dairy sour cream

1-1/2 teaspoons prepared horseradish

1 pound beef ribeye steak - I have also used top and bottom round steak in place of the ribeye and it is just as tasty

1 medium onion, cut i half and then into thin slices

1 pound sliced mushrooms, fresh or 2 large cans of canned mushroom stems and pieces - I like lots of mushrooms

1/2 teaspoon bottled minced garlic

1 tablespoon cooking oil

4 teaspoons all-purpose flour

1/2 teaspoon ground black pepper

1 14-ounce can beef broth

3 tablespoons tomato paste

1 teaspoon Worcestershire sauce

Directions

Stir together the sour cream and horseradish in a small bowl; cover.

Trim fat from beef. Cut beef into bite-size strips. Cook half of the beef, all of the onion, mushrooms and garlic in hot oil in a large skillet until onion is tender and beef is of desired doneness. Remove from skillet. Add remaining beef; cook and stir until beef is of desired doneness. Return all meat to skillet; sprinkle flour and black pepper over meat. Stir to coat.

Stir in broth, tomato paste, and Worcestershire sauce. Cook and stir until mixture is thickened and bubbly. Add sour cream mixture, cook and stir 1 minute more.

Serve over cooked egg noodles, rice or mashed potoates.

SAC

Beef Stroganoff Recipe

Ingredients:

6 Tbsp butter

1 pound of top sirloin or tenderloin, cut thin into 1-inch wide by 2 1/2-inch long strips

1/3 cup chopped shallots (can substitute onions)

1/2 pound cremini mushrooms, sliced

Salt to taste

Pepper to taste

1/8 teaspoon nutmeg

1/2 teaspoon of dry tarragon or 2 teaspoons of chopped fresh tarragon

1 cup of sour cream at room temperature

Method

1) Melt 3 Tbsp of butter in a large skillet on medium heat. Increase the heat to high/med-high and add the strips of beef. You want to cook the beef quickly, browning on each side, so the temp needs to be high enough to brown the beef, but not so high as to burn the butter. You may need to work in batches. While cooking the beef, sprinkle with some salt and pepper. When both sides are browned, remove the beef to a bowl and set aside.

2) In the same pan, reduce the heat to medium and add the shallots. Cook the shallots for a minute or two, allowing them to soak up any meat drippings. Remove the shallots to the same bowl as the meat and set aside.

3) In the same pan, melt another 3 Tbsp of butter. Increase heat to medium high and add the mushrooms. Cook, stirring occasionally for about 4 minutes. While cooking, sprinkle the nutmeg and the tarragon on the mushrooms.

4) Reduce the heat to low and add the sour cream to the mushrooms. You may want to add a tablespoon or two of water to thin the sauce (or not). Mix in the sour cream thoroughly. Do not let it come to a simmer or boil or the sour cream will curdle. Stir in the beef and shallots. Add salt and pepper to taste.

Serve immediately over egg noodles, fettucine, potatoes, or rice. (Potatoes, rice, and wheat-free pasta are wheat-free options.)

Serves 4.

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