Good Beef Stroganoff recipe?

This is the recipe I use and I serve it over big, wide egg noodles.

INGREDIENTS

1 (16 ounce) package egg noodles (wide)

2 tablespoons butter, softened

2 onions, finely chopped

2 cloves garlic, minced

1 (8 ounce) package fresh mushrooms, thinly sliced

1 pound beef loin steak, cut into thin strips

1 (14 ounce) can beef consomme

1/4 cup Burgundy wine (optional)

3 tablespoons lemon juice

2 tablespoons all-purpose flour

2 tablespoons cold water, or as needed

1 (8 ounce) container sour cream

DIRECTIONS

Bring a large pot of lightly salted water to a boil. Add noodles and cook 5 to 7 minutes or until al dente; drain.

Melt butter in a large saucepan over medium-high heat. Stir in onions and garlic, and cook until slightly tender. Mix in mushrooms, and continue cooking 2 minutes. Place steak strips in saucepan and cook about 1 minute. Mix in consomme, Burgundy and lemon juice. Bring to a boil.

In a small bowl, thoroughly blend flour with cold water until smooth. Reduce saucepan heat to low. While stirring constantly, slowly pour flour mixture into saucepan. Gradually return to boil while stirring rapidly, until sauce is thick and smooth. Cover saucepan and continue cooking 5 minutes, stirring occasionally. Remove from heat, let cool slightly and stir in sour cream.

This recipe is simple and scrumptious. Can be served with noodles or rice. "Real" beef stroganoff does not use ground meat, and I don't subscribe to the versions that use tomato sauce/paste. Wine added to the sauce is optional.

Beef Stroganoff

1 lb. round steak - well-trimmed and cut into strips

Season strips and dredge in flour.

Melt 1 stick margarine in skillet and brown strips of meat. Near the end of browning, add:

1/2 chopped onion

1 clove minced garlic

1 small can sliced mushrooms

1 cup beef broth or bouillon

Cover and simmer 30-45 mins. until tender.

Reduce heat to very low and add 8 oz. sour cream. Stir until well-blended and heated through.

I love stroganoff too. This recipe says to use beef broth, but I like using the Campbell's double-strength beef consomme instead. It's richer, and a little thicker. Oh...I have to have mine over egg noodles, but my Cuban hubby asks for rice.

***Beef Stroganoff***

•1 1/2 pounds lean stew beef or beef tips, cut into small pieces or thin strips

•4 tablespoons butter or margarine

•1 cup chopped onion, about 1 large onion

•4 to 8 ounces sliced mushrooms

•3 tablespoons all-purpose flour

•2 cups beef broth

•1/2 teaspoon salt, or to taste

•1/8 teaspoon pepper

•1 cup sour cream

•1 teaspoon dried dillweed

Preparation:

Heat butter or margarine in a large heavy skillet over medium heat. Add meat in about 3 batches, browning each batch quickly. Set aside and keep warm. Add onion and mushrooms to the skillet and sauté for about 5 to 6 minutes, until golden brown. Stir in flour; blend well. Gradually stir in beef broth. Heat until sauce is thick and bubbly, about 3 minutes. Stir in beef and dill. Add salt, pepper and sour cream; heat beef stroganoff through - do not boil. Serve beef stroganoff over rice or noodles.

This beef stroganoff serves 6.

I've always made it pretty basic, but it comes out good. Fry about a pound of ground beef, season it with a couple shakes of seasoning salt and onion powder, and a little bit of garlic powder. I love pepper, so I put a good 4 or 5 shakes of it in.

Add 1 can of Campell's cream of mushroom soup and one can of water, stir it in. Then add 8 oz of sour cream, preferably Daisy. Stir in til nice and smooth.

Serve over egg noodles, I always use the extra wide ones.

* 1 2 1/2-pound piece beef tenderloin, well trimmed, meat cut into 2x1x1/2 inch strips

* 2 tablespoons vegetable oil

* 6 tablespoons (3/4 stick) butter

* 1/4 cup finely chopped shallots

* 1 pound small button mushrooms, thickly sliced

* 1 cup canned beef broth

* 2 tablespoons Cognac

* 3/4 cup crème fraîche or whipping cream

* 1 tablespoon Dijon mustard

* 1 tablespoon chopped fresh dill

* 12 ounces wide egg noodles

* 1 tablespoon paprika

Pat meat dry with paper towels. Sprinkle with salt and pepper. Heat oil in heavy large skillet over high heat until very hot. Working in batches, add meat in single layer and cook just until brown on outside, about 1 minute per side. Transfer to rimmed baking sheet.

Melt 2 tablespoons butter in same skillet over medium-high heat. Add chopped shallots and sauté until tender, scraping up browned bits, about 2 minutes. Add button mushrooms. Sprinkle with pepper and sauté until liquid evaporates, about 12 minutes. Add beef broth, then Cognac. Simmer until liquid thickens and just coats mushrooms, about 14 minutes. Stir in crème fraîche and Dijon mustard. Add meat and any accumulated juices from baking sheet. Simmer over medium-low heat until meat is heated through but still medium-rare, about 2 minutes. Stir in chopped dill. Season to taste with salt and pepper.

Meanwhile, cook noodles in large pot of boiling salted water until tender, about 8 minutes. Drain. Transfer to bowl. Add remaining 4 tablespoons butter and toss to coat. Season with salt and pepper. Divide noodles among plates. Top with beef and sauce. Sprinkle generously with paprika.

BEEF STROGANOFF

1 ½ tablespoons vegetable oil

12 ounces white button mushrooms, wiped clean and halved if small, quartered if medium, cut into sixths if large

Table salt and ground black pepper

¾ lbs. beef tenderloin, cut into 1/2-inch long, 1/8-inch wide strips

½ cup low-sodium beef broth

1 tablespoon unsalted butter

1 small onion, minced

1 teaspoon tomato paste

1 ½ teaspoons dark brown sugar

1 tablespoon unbleached all-purpose flour

½ cup low-sodium chicken broth

½ cup dry white wine

⅓ cup sour cream

8 ounces egg noodles, cooked in salted water, drained, and tossed with

2 tablespoons butter

1. Heat 1 tablespoon oil in heavy-bottomed 12-inch skillet over medium-high heat until hot and shimmering, but not smoking, about 2 minutes; swirl to coat pan. Add mushrooms and cook over high heat without stirring for 30 seconds; season with salt and pepper and continue to cook, stirring occasionally, until mushrooms are lightly browned, about 4 minutes longer. Transfer to medium bowl.

2. Return skillet to high heat, add remaining 1/2 tablespoon oil; swirl to coat pan. Place tenderloin strips in skillet. Using tongs, spread the meat into single layer, making sure that strips do not touch, and cook without turning until well-browned on first side, 2 minutes. Turn strips and cook on second side until well-browned, about 1 minute longer. Season with salt and pepper to taste and transfer to bowl with mushrooms.

3. Add beef broth to skillet, scraping up browned bits on pan bottom with wooden spoon; simmer until broth is reduced to 1/4 cup, about 3 to 4 minutes. Transfer broth to bowl with mushrooms and beef, scraping skillet clean with rubber spatula.

4. Return skillet to medium-low heat and add butter; when butter foams, add onion, tomato paste, and brown sugar. Cook, stirring frequently, until onion is lightly browned and softened, about 6 minutes; stir in flour until incorporated. Gradually whisk in chicken broth and wine; increase heat to medium-high and bring to boil, whisking occasionally, then reduce heat to medium-low and simmer until thickened, about 2 minutes. Whisk liquid from mushrooms and beef into sauce and simmer to incorporate. Stir about 1/2 cup of hot sauce into sour cream, then stir mixture back into sauce. Add mushrooms and beef; heat to warm through, about 1 minute. Adjust seasonings with salt and pepper and serve over buttered egg noodles.

Notes:

Sour cream can curdle if added directly to hot liquid. To prevent curdling, temper the sour cream by stirring a little of the hot liquid into it and then adding the warmed sour cream mixture to the pan. Buttered egg noodles are the classic accompaniment to this recipe. Add noodles to boiling water at the same time the onion goes into the pan in step 4, so that the noodles and stroganoff will be done at about the same time.