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Beef Stroganoff III
Reviews:
October 10, 2004

I made this stroganoff several times and it has now become a staple fancy dish! My boyfriend (now husband 7/2006) claims this is his all time favorite dish that I make. Over time I made a few modifications to this recipe: (1) Marinate the meat in red or white wine for 1-2 hrs in the fridge prior to cooking. This adds a really nice flavor to the beef and tenderizes the meat, and you can skip the addition of the wine at the end as this can thin out the sauce. (2) Use 1 medium yellow onion (sliced or chopped) and use the green onions for garnish instead. (3) Garlic is a must (be liberal unless you are on a date)! (4) Corn starch works just as well as flour or you can also use 2 tbsp of each. I found it easier to dissolve them in a few tbsp of beef broth before adding it to the skillet otherwise it's really difficult to dissolve flour/corn starch in the sauce. (5) Add 1 tbsp Worcestershire sauce along with the prepared mustard. (6) Add two cans (4 oz each) of sliced mushrooms and simmer with the beef instead of at the end of cook time. Fresh sliced mushrooms (8 oz) work well also. (7) Add 1/3 cup cream cheese and 1/3 cup sour cream that the end--trust me this is key!! TIP: found it VERY difficult to push aside the browned meat and then cook the onions and add the flour to the skillet the first few times I made this. Instead, I now remove the browned meat to a plate, cook the onion by itself, and then return the meat back to the pan and add broth with dissolved flour/starch.

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