Beef Stroganoff, the Best

Submitted by Pate

"This is a recipe that was passed on by my Grandmother and I absolutely love it. I have modified it somewhat to a healthier version. Hope you enjoy it as much as my family and friends do."

 

• Ready In: 2hrs 30mins
• Ingredients: 16
• Serves: 6

ingredients

• 2 -3 lbs lean stewing beef or 2 -3 lbs beef, strips
• 1 large onion, chopped
• 8 mushrooms, cut up in large chunks
• 1 cup dry red wine
• 5 cups low sodium beef broth
• 2 tablespoons ketchup
• 2 tablespoons Worcestershire sauce
• 2 tablespoons HP steak sauce
• 2 tablespoons beef bovril powder or 2 tablespoons liquid
• 3 bay leaves
• fresh ground pepper
• 2 tablespoons no salt becel margarine
• 1 tablespoon flour
• fat free sour cream (optional)
• dill
• 1.5 (12 ounce) packages of yolk free egg noodles

directions

1. In large sauce pan heat 2 tablespoons olive oil and saute beef strips until brown. Sprinkle with ground pepper. Remove from pan and place in a deep pot.
2. Add onions and mushrooms to pan and saute until golden. Add to pot.
3. Deglaze pan with red wine and add to pot. Add beef broth, ketchup, HP sauce, beef bovril, worcestershire sauce and bay leaves to pot. Cover and simmer (low simmer) for 2 hours.
4. Mix the margarine and flour together with a fork in a bowl. Bring stroganoff to a boil and add a teaspoon of this mixture at a time to the stroganoff, until you get your desired thickness. Lower heat and add as much sour cream as you like. I'm not a big sour cream person, so I just add about 1/2 a cup.
5. Boil egg noodles until al dente, drain and add to individual serving bowls. Top with stroganoff and sprinkle a little of dill on top.

Reviews

[rosslare]

Phenomenal stroganoff! Definitely is the best!

 

[NorthwestGal]

The taste was was wonderful, but it was so soupy that I had to serve this in bowls. That was not exactly a problem, but it made it difficult to flavor the noodles because the best part just ended up at the bottom of our bowls. I tried adding more flour to thicken the sauce, but it was weakening the overall flavor. So I just left it as is. And like I said, the taste really was great. I couldn't find HP Steak Sauce in my local grocery stores, so I used the U.S. equivalent (according to the internet) of A-1 Steak Sauce. And I wasn't quite sure what beef bovril powder is, and that mystery wasn't exactly solved even after an internet search. I decided to use beef bouillon powder, and it seemed to work well. Perhaps those were wrong choices and contributed to the reasons for the sauce not thickening right. I will try to make this again and see if I have more success in thickening it, because it is excellent in all other ways.

 

[teresas]

OMG! This is so yummy! I made as posted even with the amount of sour cream. I did cut the recipe in half that's the only change. I love that it was so full of flavor and still was healthier. I did use the beef stew and cut the beef in smaller portions. I found this more of a mixture of a goulash and a stroganoff. It was just delicious. A keeper for sure. Your Grandma had a wonderful recipe to start as you base. Thanks for posting. :)