Prep 30 mins
Cook 2 hrs
This is a recipe that was passed on by my Grandmother and I absolutely love it. I have modified it somewhat to a healthier version. Hope you enjoy it as much as my family and friends do.
- 2 -3 lbs lean stewing beef or 2 -3 lbs beef, strips
- 1 large onion, chopped
- 8 mushrooms, cut up in large chunks
- 1 cup dry red wine
- 5 cups low sodium beef broth
- 2 tablespoons ketchup
- 2 tablespoons Worcestershire sauce
- 2 tablespoons HP steak sauce
- 2 tablespoons beef bovril powder or 2 tablespoons liquid
- 3 bay leaves
- fresh ground pepper
- 2 tablespoons no salt becel margarine
- 1 tablespoon flour
- fat free sour cream (optional)
- 1.5 (12 ounce) packagesof yolk free egg noodles
- In large sauce pan heat 2 tablespoons olive oil and saute beef strips until brown. Sprinkle with ground pepper. Remove from pan and place in a deep pot.
- Add onions and mushrooms to pan and saute until golden. Add to pot.
- Deglaze pan with red wine and add to pot. Add beef broth, ketchup, HP sauce, beef bovril, worcestershire sauce and bay leaves to pot. Cover and simmer (low simmer) for 2 hours.
- Mix the margarine and flour together with a fork in a bowl. Bring stroganoff to a boil and add a teaspoon of this mixture at a time to the stroganoff, until you get your desired thickness. Lower heat and add as much sour cream as you like. I'm not a big sour cream person, so I just add about 1/2 a cup.
- Boil egg noodles until al dente, drain and add to individual serving bowls. Top with stroganoff and sprinkle a little of dill on top.
Phenomenal stroganoff! Definitely is the best!
The taste was was wonderful, but it was so soupy that I had to serve this in bowls. That was not exactly a problem, but it made it difficult to flavor the noodles because the best part just ended up at the bottom of our bowls. I tried adding more flour to thicken the sauce, but it was weakening the overall flavor. So I just left it as is. And like I said, the taste really was great. I couldn't find HP Steak Sauce in my local grocery stores, so I used the U.S. equivalent (according to the internet) of A-1 Steak Sauce. And I wasn't quite sure what beef bovril powder is, and that mystery wasn't exactly solved even after an internet search. I decided to use beef bouillon powder, and it seemed to work well. Perhaps those were wrong choices and contributed to the reasons for the sauce not thickening right. I will try to make this again and see if I have more success in thickening it, because it is excellent in all other ways.
OMG! This is so yummy! I made as posted even with the amount of sour cream. I did cut the recipe in half that's the only change. I love that it was so full of flavor and still was healthier. I did use the beef stew and cut the beef in smaller portions. I found this more of a mixture of a goulash and a stroganoff. It was just delicious. A keeper for sure. Your Grandma had a wonderful recipe to start as you base. Thanks for posting. :)