By gemini08 on September 14, 2009
Photo by Jaylee
Photo by Jaylee
"According to legend, this recipe was invented by a chef working for a Russian General, Count Pavel Stroganov in the 1890's. Beef Stroganoff is basically tender strips of beef and mushrooms, cooked in a creamy sauce and rounded off with sour cream. You may want to make this with a tender cut of beef, such as tenderloin or top sirloin. Traditionally served over egg noodles, it also tastes delicious on rice or spaetzle."
Serving Size: 1 (321 g)
Servings Per Recipe: 4
"I always remembered my mom's beef stroganoff as having strips of beef in it rather than ground beef, and searched and searched for a recipe like that. This is the one I found, and it turned out great. I used top round instead of tenderloin and regular button mushrooms but otherwise followed the recipe exactly. Even without the more expensive ingredients it was delicious. I like the brightness the lemon juice brings to the otherwise heavy and creamy sauce. Oh, and even the leftovers the next day were good. I was afraid the sour cream would curdle, but I didn't seem to have a problem with that (maybe because I used full fat sour cream)."
"Excellent. Made as directed except I added 2 minced cloves of garlic when I added the mushrooms. Next time I will slightly lighten up on the lemon juice and/or lemon zest. Thanks for posting what must be a very authentic recipe."
"This is a great, easy recipe. I did use a cheaper cut of meat (London broil) and sliced it very thin while it was half frozen. However it just wasn't a good enough cut to serve just-cooked with a bit of pink, as you would sirloin or tenderloin etc. So I followed the recipe up to the point of thickening the sauce and added a whole cup of beef broth-- let it slightly thicken, and then I stirred the beef strips back in and let it 'stew' in the sauce for 20 minutes while the egg noodles cooked. When it came time to serve, I cut the heat to the beef and added the whole cup of sour cream-- perfect, and the beef was tender. I only put 1/2 tsp lemon juice as others recommended. Skipped the zest. Was really tasty!"
"This is very good. Great ingredients. Needs less lemon juice. Made for I recommend."
"GREAT DISH! The only thing I changed, and will alter even more next time, is the gravy%u2026we like a lot of gravy over our noodles. Next time I plan to add 2 T (heaping) flour, 1 c broth (or more) and 1/2 c merlot (or other dry red wine). I loved the lemon and Dijon%u2026totally reminded me of swedish meatballs??!!"
"You are a genius! I've been making Beef Stoganoff for years, and always loved it, but the addition of mustard and lemon juice is outstanding. Now why didn't I think of that!?!"
"When I read the recipe, I was not sure about the lemon and dijon mustard as my tried and true stroganoff recipe doesn't have either of these. But I thought, might be a new gourmet twist. I made a point of tasting the recipe as I went along. The lemon was actually nice; I did go on the light side. As soon as I added the dijon I regretted it. The flavor was a bit off for my taste. My DH liked it."
"We liked this so much! Easy & good. I skipped the mustard and lemon juice."
"This was excellent!! I used both crimini and button mushrooms for this. I omitted the lemon zest but followed the directions and served it over egg noodles. It made a great dinner and we truly enjoyed it. Thanks for sharing. Made for PAC Spring 2010."