Beef Stroganoff

READY IN: 50mins
Recipe by Toby Jermain

This is my variation of a recipe given to me about 40 years ago by Elton B. Cornwall, owner of Elton's Restaurant, Upland CA.

Top Review by KWB

This is a great recipe. I have lost my 5 star recipe and when I find it again will post it, but this one has many of the features of the missing one (and the missing one is more complicated and time consuming--so I liked this quicker version).
I actually forgot to get mushrooms at the store, so while I was waiting for them to arrive (courtesy of my BIL) I went ahead and browned the beef. I used London Broil sliced thin. Wasn't the MOST tender, but it was still nice--had I not been in such a hurry, perhaps a little longer stewing would have made it a bit more tender. I did use a fair amount of vegetable oil to get it sufficiently browned.
I omitted the Sherry because I didn't have any, though it could have used the added complexity.
Still great, still tasty.

Ingredients Nutrition

Directions

  1. In large skillet, cook mushrooms, onion, garlic, salt and pepper in 1/4 cup butter over medium heat until just done.
  2. Remove from pan, and set aside.
  3. Drain all except 2 Tbsp butter from pan.
  4. Lightly coat meat with 2 Tbsp flour, 1/2 Tsp salt, and 1/2 Tsp pepper, and sear over high heat until just browned.
  5. Remove meat from pan, and set aside.
  6. Add 2 Tbsp butter to pan drippings, and blend in remaining 4 Tbsp flour, tomato paste and beef broth.
  7. Cook, whisking frequently, until smooth and thickened, about 6-8 minutes, scraping bottom of pan to incorporate browned bits from meat.
  8. Return meat and mushroom mixture to pan.
  9. Stir in half of sour cream and half of sherry, and cook just until thoroughly heated, but do not boil.
  10. Add remainder of sour cream and sherry, and blend thoroughly.
  11. Serve immediately over noodles.

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