This hearty comfort food is great when the weather turns.

ajthoma
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Season beef with salt, pepper, and Spanish paprika.

    Ads will not print with your recipe
  • Melt butter in a large skillet over medium heat. Saute onions and mushrooms in melted butter until onions are tender, 5 to 7 minutes; transfer to a bowl, retaining some of the butter in the skillet.

  • Cook and stir beef in retained butter until lightly browned, 5 to 7 minutes.

  • Stir 2/3 cup beef broth, white wine, garlic, and ketchup into the beef mixture; season with salt and pepper. Place a cover on the skillet and cook mixture at a simmer for 15 minutes.

  • Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain.

  • Whisk remaining beef broth and flour together in a bowl; add to beef mixture. Bring the mixture to a boil, stirring continually, and boil for 1 minute. Reduce heat to low, add sour cream, and stir until smoothly incorporated. Ladle over egg noodles and garnish with paprika.

Nutrition Facts

543.09 calories; 33.89 g protein; 53.13 g carbohydrates; 21.27 g fat; 134.82 mg cholesterol; 886.65 mg sodium. Full Nutrition


Reviews (17)

Read All Reviews

Most helpful positive review

01/05/2017
As the author of this recipe I'm sorry that I forgot to put when to add the Mushrooms and onions. You put them in in the end before serving. If I could edit the recipe I would however Allrecipes does not allow as a kitchen approved recipe. Whatever cut of meat you have will work but I prefer ribeye or strip. ENJOY
(8)

Most helpful critical review

05/29/2017
It was easy and different. For some reason mine had a tangy taste to it. Maybe reduce the sour cream.
19 Ratings
  • 5 Rating Star 11
  • 4 Rating Star 6
  • 3 Rating Star 2
01/05/2017
As the author of this recipe I'm sorry that I forgot to put when to add the Mushrooms and onions. You put them in in the end before serving. If I could edit the recipe I would however Allrecipes does not allow as a kitchen approved recipe. Whatever cut of meat you have will work but I prefer ribeye or strip. ENJOY
(8)
12/19/2016
I am not a cook but since I retired I thought I would try. How hard can it be to follow directions. I set out to make the classic beef stroganoff. At the culmination of this ordeal I poured the beef and gravy over the noodles and was ready to eat when I noticed the bowl of sauteed onions and mushrooms still sitting on the stove. After reading the instructions over and over I find no mention of adding the onions and mushrooms to the dish. At this point I did dump some on my plate and the rest into the beef pan. It was still delicious Learning Paul
(2)
03/12/2017
I found the quantity hard to work with. My largest pan was filled to overflowing and I transferred it to my Instantpot which handled it just fine. Next time I will cut the recipe in half. Good flavor and a win overall.
(1)
02/28/2017
I accidently used 2 pounds of mushrooms and I have to say it was a happy accident. I bought a cheap cut of meat and simmered for 30 minutes or until the meat was tender. It was AMAZING!! My husband asked me to make it again so that is a win in my book!
(1)
10/30/2016
I have made this twice. I didn't have any wine either time but I did add cup of Worcestershire and it turned out great. Will definitely be making this again!
(1)
03/29/2017
I didn't have beef broth on hand so used Lipton onion soup with water. Worked fine.
(1)
07/25/2018
I made this and absolutely love it. I did change it just a little. I used Merlot for the wine which is a dry red wine. I used an entire small can of low sodium beef broth. I used Tator Topping instead of sour cream. The flavor was absolutely wonderful. With baked corn on the cob (with garlic butter) the meal was amazing. My husband couldn't stop complementing me on it.
01/01/2017
I was looking for a way to use up leftover prime rib from Christ as dinner and this hit the spot on a cold evening. As others have written there is no mention of when to add the mushrooms and onions I added them to the beef mixture just before serving. I served steamed carrots with the dish although both of us agreed that parsnips would have been good also. I would make this again.
02/22/2017
Thank you for the wonderful recipe!!! I followed it fairly closely. I used a chuck roast cut up and only 2Tbs. ketchup. No wine more beef broth (made from beef base). I cooked the onion and mushrooms first set them aside and then cooked the beef added the broth garlic ketchup and simmered for a half hour or so. I kept about a half cup broth to mix with the flour. Thickened it added in the onions and mushrooms and heated thru. Took it off the heat and added the sour cream. Yummy! This will be made regularly in our home!