Recipe by The Simple Recipe Diva
I've seen many recipes for beef stroganoff here that look good, but I still like this one the best. It was given to my by my mother-in-law. She's a fantastic cook and I was so happy when my husband said mine was just as good as hers! It's important to make the dish in a large skillet (instead of dutch oven or sauce pan) where there is a lot of room on the bottom for all the ingredients to "share the heat." I've updated this recipe to show how it's evolved to how I prepare it today. It's just as good, but easier to prepare -- a great recipe and I make it at least once a month.
Top Review by muncheechee
Thanks for the great recipe. Before tonight I always made stroganoff in a crock pot but I wanted to try a stovetop method for cooking the beef. The combination of the beef with the onion and mushrooms made a wonderful broth. I did add a tsp of salt when I added the water. Thanks for the suggestion to cut up the stew beef chunks. I changed the sauce a bit since I don't like a strong sour cream flavor. I removed the broth from the pan to make sure it didn't turn out too thin then I mixed 8 oz of sour cream with a can of condensed cream of mushroom soup and added broth until it was the right consistency. Yum yum! Dh said I should always make it this way :)
- 1 -2 lb london broil beef, cubed
- 1 onion, diced
- 1 lb fresh mushrooms, sliced
- salt and pepper, to taste
- 16 ounces sour cream (or more)
- 1 lb wide egg noodles, cooked
- 2 zucchini, noodle-ized
Directions See How It's Made
- I have changed this recipe just a bit. I used to buy beef stew meat and noticed that I would end up with inconsistently cooked beef due to the fact that I never knew what type of meat was being added to the stew mixture. Any given day my stroganoff would be butter tender or chewy and often both in the same pan. So, now I buy london broil or top round and cut it into cubes myself. Not only is it cheaper, but I get consistently tender stroganoff with no fat or gristle.
- The other thing I changed is that I no longer brown the meat or saute the onions. Honestly, in this recipe you won't taste the difference so save yourself some time and do it the way I've listed below. If you want to brown the meat and saute the onions, be my guest but you don't have to for scrumptious beef stroganoff.
- Add beef cubes, onions to large skillet.
- Fill skillet with water to just about covering beef cubes & onions.
- Add salt & pepper to taste.
- Heat until boiling and add sliced mushrooms making sure they get submerged under the liquid -- just keep stirring and pressing. Boil for 30 minutes then turn down the heat and simmer on low/medium for 45 minutes to 1 hour or until beef is fall-apart tender and there is only about 1/4 inch of liquid left in the skillet.
- Add more water an necessary if the beef isn't tender yet. The goal is to have tender beef and about 1/4 inch of broth in the skillet. Too much broth and your stroganoff will be too thin -- there is no thickener used in this recipe, only sour cream.
- Add sour cream to beef mixture and stir until well mixed.
- Continue mixing until sour cream mixture is hot but not boiling.
- Serve over cooked egg noodles and garnish with fresh parsley.
- NOTE: If you are eating Primal (i.e. no grains) then use zucchini noodles instead of egg noodles.