Anyone have a good beef stroganoff recipe?

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.

Betty Crocker 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.

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.

Here is a great recipe! Easy Beef Stroganoff: http://www.recipe4living.com/Recipes/Recipe.aspx?i...

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-b...

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

funny you should ask, I am making that for dinner. Here is what I do.

1.5 pounds stew meat in a crock pot, cover with water and sprinkle minced onions in the pot. Cook on low for 7 - 8 hours. I add 1/4 red wine if I have any left over - which I did today.

When the meat is done, I leave in the crock pot on warm while I make my sauce.

Saute 1 cup crmini mushrooms in olive oil and butter for about 10 minutes over medium heat then add 2 minced garlic cloves and saute for 2 minutes, now add 3 cans of cream of mushrooms soup (I use a low-fat version) and 1 can of milk, I like a thick sauce. Season with salt, pepper and add 1 tsp of Kitchen bouquet (seasoning for gravy's and soups). Stir well and turn to low heat, add the meat, cover and simmer 20 minutes stirring a couple of times. I add 1/4 cup of sour cream during the final 5 minutes of cooking. Serve over egg noodles. I generally serve steamed broccoli with this dish.

Enjoy.

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

This recipe is so yummy and wicked easy! serves four and we eat it atleat once a week!

1/2 small onion

1 sm can of mushrooms

1 pack dry french onion soup mix

sourcream

1 can cream or mushroom soup

1 bag egg noodles

1 lb ground beef

cook noodles

brown meat and sorften onions - drain

add cream of mushroom soup mushrooms and dry soup mix warm through and then add sour cream about 1/2 cup- add a little milk to loosen up the sauce

mix with noodles and serve!

Omg, hell ya! Bobby Flay's Beef Straganoff recipe:

Ingredients

3 cups beef stock

1 carrot, chopped

6 sprigs fresh thyme

1 bay leaf

2 pounds chuck roast, cut into 2-inch cubes

Kosher salt and freshly ground black pepper

6 tablespoons extra-virgin olive oil

1 medium onion, chopped

2 tablespoons cognac

5 tablespoons unsalted butter

1 pound mushrooms, sliced

3 cloves garlic, chopped

2 tablespoons sour cream, plus more for garnish

1 tablespoon Dijon mustard

2 tablespoons chopped fresh parsley leaves, plus more for garnish

1 (1-pound) package wide egg noodles

Directions

Heat the beef stock with the carrot, 3 thyme sprigs, and bay leaf. Pat the beef dry and season it with salt and pepper. Heat 3 tablespoons oil in a large heavy bottomed skillet over high heat. Fry the meat in batches so that it is browned on all sides. Lower the heat to medium and return all the meat to the pot. Add the onions and cook until they are soft, about 5 minutes. Pour in the cognac and cook until the alcohol has burned off, about 5 minutes. Add the beef stock, discarding the carrot, thyme sprigs, and bay leaf. Cook, partially covered, over a very low flame for 1 1/2 to 2 hours.

In a large skillet over medium heat, melt 3 tablespoons butter in the remaining 3 tablespoons olive oil. Add the mushrooms, garlic, and remaining 3 thyme sprigs and cook until the mushrooms are browned and cooked through. Remove from heat and set aside.

When the meat is done, remove it from the heat and fold in the mushrooms, sour cream, mustard, and parsley. Taste and adjust the seasoning with salt and pepper.

Meanwhile, cook the noodles in a large pot of boiling, salted water until tender. Drain the noodles well, toss with the remaining 2 tablespoons butter, and season with salt and pepper. Serve the stroganoff over the noodles; garnish with more sour cream and chopped parsley.