Prep 20 mins
Cook 1 hr
This is a nice version of stroganoff which cooks in the oven. It's nice for company, because you can do most of the work ahead.
- 2 1⁄2 lbs round steaks, 1/2-inch strips
- 1⁄4 cup vegetable oil
- 1 tablespoon salt
- 1⁄2 teaspoon pepper
- 1⁄4 cup red wine
- 1 garlic clove, minced
- 1⁄2 cup sour cream
- 1 large onion, sliced
- 2 cups mushrooms, sliced
- 1⁄4 cup tomato paste
- 3 tablespoons flour
- 1 (10 3/4 ounce) can beef consomme, condensed
- 1 bay leaf, crumbled
- 1⁄4 teaspoon msg (optional)
- Brown meat quickly in oil, then transfer to 3-quart casserole. Add salt, pepper, and wine.
- In the drippings, saute onions until golden brown. Add mushrooms. Cook 5 minutes. Mix tomato paste, flour, consomme. Add to mixture. Add bay leaf, garlic and MSG. Mix well. Pour over meat.
- Cover and bake at 350ºF for 1 hour. Remove casserole from oven. Slowly stir in sour cream. Serve over noodles.
I made this tonight on Lavender Lynn's recommendation. I skipped the wine and used a *lot more mushrooms than ask for and boy, was it good! The stock gave plenty of salt for us, it wasn't overpowering but it didn't need any extra either. The beef was very tender with an overall flavor that was rich and delicious. Also, it doesn't hurt any that it's so easy to make. :D
Really good, and a pleasure to make because of all the aromas rising from the pans: steak, onions, mushrooms, garlic, red wine! If you were having company over, you could make this, get it in the oven, and then set everything else up while it bakes. I do suggest adding salt only at the end, with the sour cream, for more tender meat. We did not use msg; did use a low-fat sour cream; otherwise made as posted. Thanks!
Wow! This was smelling so good while it was cooking. Both DH and I thought this was more of a goulash and not a stroganoff. I made as posted except cutting it in half and not using the msg. With that said, this was delicious and the meat was so tender. Please do not use broth, you really need to use the beef consomme to get the right flavor. This is going in my best of 2010 cookbook. Thanks for posting. :)