Incredible Beef Stroganoff

"Phil's Mom's wonderful stroganoff"
 
Download
photo by Bonnie G #2 photo by Bonnie G #2
photo by Bonnie G #2
photo by Pam-I-Am photo by Pam-I-Am
Ready In:
55mins
Ingredients:
12
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Set sour cream aside to warm to room temperature.
  • Saute onions in 3 Tbsp butter.
  • Stir in flour.
  • Gradually add consomme, stirring constantly.
  • Add catsup, worcestershire, pepper, basil, and nutmeg.
  • Simmer at least 15 minutes, stirring occasionally.
  • Brown meat, salt and add to completed sauce.
  • Add canned mushrooms.
  • For fresh mushrooms, saute in 2 Tbsp butter, then add to sauce.
  • Just before serving, stir in sour cream and heat.
  • Do not allow to boil.
  • Serve with egg noodles or rice.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. My husband and 11 year old son said YUMMY. This is offically my husbands favorite meal now. My "picky" son had 3 servings. I followed recipe but used stew meat and added the dry mustard as suggested by other reviews. It was delicious. Thanks Sarah.
     
  2. After researching lots of other recipes, I chose this one. What a hit!!! Not too heavy.....just right. However, I must admit that I added a pinch of dried mustard. Other than that, did not change a thing. Again, thanks!
     
  3. Great recipe! We had a lot of leftover tritip from a barbecue, so we cut it into small strips and added it to the simmering ingredients. Will definitely be using this recipe often.
     
  4. Made exactly as stated, except added 1/2 tsp Soy Sauce in error. So added 1/2 tsp Worcestershire too. Came out great. Used sirloin tips which were more tender. DH LOVED! So did I. This recipe is definitely a keeper!
     
  5. 2 stars equals Fair. That makes me feel a little better, because I feel mean giving two stars! But truthfully, the dish was just fair for my taste. I don't want to make it again, I will keep looking for a recipe that has more flavor than just a can of cream of mushroom soup, but less flavor than the melange of ingredients in this recipe. Again, it was only my taste preference that I gave 2 stars for. The dish looked beautiful and had a nice consistency and smelled good...Thank you for posting.
     
Advertisement

Tweaks

  1. Ok, First I had a leftover rare BBQ tritip that I sliced and added to the onion, garlic mushroom mixture adding leftover beef au jious. eliminated the catsup and added sherry that the mushrooms cooked in. More coarse ground black pepper and simmered slow. Cooked seashell macaroni pasta and placed it into a heated bowl. Topped it with the sour cream, stroganoff mixture, layer of 3/4 cup fresh chopped basil, nutmeg, layer of parmesan cheese, more sauce to cover, then back into the broiler for 6 minutes. DIVOON
     
  2. Amazing recipe. I did change a few things. I use 500ml of beef stock instead of consomme because my local supermarket didn't have any, I added in 2 cloves of garlic in with the onion, used 1 tbsp of Worcestershire sauce and added in more basil and it tasted so nice.
     
  3. I was looking for a recipe to use turkey, since I had loaded up on turkey breast roasts when they were $1.04/# at Costco after Christmas. I found this and made it with what was on hand. Cooked turkey breast was substituted for the beef, which I added at the simmering phase; I used "Better Than Bouillon" chicken broth concentrate and water in place of consomme; mushrooms were omitted; a squirt or two of Dijon mustard was added; and finally, I used nonfat Greek yogurt in place of sour cream. We loved it. It would be better with mushrooms, so next time I will plan ahead and have them on hand. I was just happy to be able to prepare dinner without making a trip to the grocery store.
     
  4. A very very nice Stroganoff, I will definitely save the recipe for use in the future. I didn't follow the recipe too closely due to what I had on hand. I used 2 lbs. of ground beef instead of the top round, and I didn't have beef consomme, so I used some beef bullion (2 tsp.) and a cup of water. The recipe didn't specify so I also added the juice that was with the canned mushrooms, for a little added flavor. The whole family loved it. I served it over egg noodles.
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes