Awesome N' Easy Beef Stroganoff
- Ready In:
- 4hrs 5mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 1⁄2 lbs boneless steak
- 2 (1 1/4 ounce) packets onion soup mix
- 2 beef bouillon cubes
- 2 tablespoons flour
- 2 tablespoons olive oil
- 2 cups water
- 1 cup red wine
- 1 cup sour cream
- 8 ounces fresh sliced mushrooms
- 1 lb fresh fettuccine pasta
directions
- Cut steak into bite size pieces.
- Heat 1 tbsp olive oil in heavy skillet.
- Add beef and brown.
- Sprinkle with flour and cook an additional minute.
- Add water, wine, soup mix and bouillon and stir.
- Transfer to casserole dish with lid and bake at 325°F for 3 hours.
- Ensure it does not go dry by adding wine or water.
- Fry mushrooms in pan with 1 tbsp olive oil.
- Add mushrooms to mixture and return to oven for an hour.
- Cook noodles as directed.
- Remove mixture from oven and stir in sour cream.
- Serve over noodles.
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Reviews
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It's not the recipe's fault it only got 3 stars...I tried this in the crockpot, and when all said and done it was too soupy yet. I guess it wasn't able to boil off like it would have in the oven. BUT the flavor was fantasic! And the recipe was so simple. I used left over pasta from the other night we had steak alfredo, that was a time saver and also cleaned out the leftovers in the frige.Thanks for the tasty recipe, next time i will try just 1 Cup water if i do it in a crockpot again. Thanks for posting. Have a great weekend.
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Very good, and simple stroganoff recipe. I used some overdue frozen steaks I had in the freezer for this recipe. The meat turned out moist in the center and tender. I substituted vinegar for the wine and I omitted the mushrooms (my husband doesn't like them). I didn't have to add any water during the 3 hour cook time. Three hours was perfect, as I had worried I was cooking it too long. I also used over spinach fettucine for the noodles. It was very flavorful and creamy!
Tweaks
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Very good, and simple stroganoff recipe. I used some overdue frozen steaks I had in the freezer for this recipe. The meat turned out moist in the center and tender. I substituted vinegar for the wine and I omitted the mushrooms (my husband doesn't like them). I didn't have to add any water during the 3 hour cook time. Three hours was perfect, as I had worried I was cooking it too long. I also used over spinach fettucine for the noodles. It was very flavorful and creamy!
RECIPE SUBMITTED BY
Paul Elliott
Whitby, 0
<p>I grew up in Niagara Falls Ontario and I was the youngest of 8 children. My mother cooked very plain and for stretching a budget. But she had a few dishes that she made that were fantastic and very tough to duplicate. I learned to cook on my own when I went away to school. <br />These days I live in Whitby Ontario, a small town of about 110,000 that is east of Toronto. I live with my wife Donna and our two great kids, Darby and Scott. <br />I like recipes that are not so complex that they take away the fun of cooking. I don't like a lot of preparation. I love to fill the house up with mouth watering aromas. I do the majority of the cooking at home mostly because I like doing it.</p>