Recipe by Molly Schneider
My great-grandfather immigrated from Russia in the 1880's. This is the way he always made beef stroganoff and the way my mother, whom he raised, made it. No icky canned soup for us!
Top Review by hmmbox
This smelled divine while cooking, tasted really good and didn't take long to make. I like the layered serving approach, it kept the flavours distinct. I always use low sodium broth but for this recipe I had to salt it just a little. I added fresh garlic and used a dry sherry. I didn't have any almonds so I'll have to try them next time. One correction I have is for step 5. you'll have better luck using cold water to mix your cornstarch in (warm water is better for flour mixtures).
- 1 lb filet mignon or 1 lb rib eye
- 1 -2 tablespoon butter
- 1 lb fresh mushrooms, sliced
- 1⁄2 cup cooking sherry
- 1 cup beef stock or 1 cup beef bouillon
- 2 tablespoons hot water
- 1 tablespoon cornstarch
- 1 teaspoon black pepper
- 2 cups wide egg noodles, cooked
- 1 cup sour cream
- 1⁄2 cup slivered almonds
Directions See How It's Made
- Closely trim steak and slice into thin slices.
- Pepper meat, then brown in butter in skillet.
- When meat is browned, add sherry and stock or bouillon, bring to a boil and immediately reduce to simmer.
- Add mushrooms and cook until mushrooms are done, but not shriveled.
- Dissolve cornstarch in hot water and add to broth, stirring until broth thickens*slightly*.
- To serve, place seperate bowls of noodles, meat and sauce, sour cream, and slivered almonds on table (you can garnish sour cream with chopped parsley if desired).
- To eat, layer first noodles, then beef, then sour cream and sprinkle with almonds.