Best Beef Stroganoff
Thinly sliced beef in a rich creamy sour cream sauce. This recipe is how Count Stroganoff intended the dish to be made!
Thinly sliced beef in a rich creamy sour cream sauce. This recipe is how Count Stroganoff intended the dish to be made!
I left out the Burgundy because I didn't have any on hand. I wouldn't recommend adding the raw steak to the cooking onion mixture. It doesn't develop a beef flavor. Better to brown the beef in a separate pan and add it, together with some of the juices, to the onion mixture. 14 ounces of consomme makes a pretty liquid sauce. If you have absorbent noodles they will take some of the liquid. But I'd recommend making the thickening liquid (flour and water) with 3 tablespoons of flour. You don't have to use the whole amount, just add as necessary. (I ended up using 3 Tbs of flour). Either that, or start by using only 9-10 ounces of the consomme and adding more as needed to keep the sauce at the right consistency. As to the lemon juice, that can really overpower a dish. I took 1/2 of a lemon and "forked" it over the pan a couple of times. I probably added less than 1/2 of a teaspoon. A little fresh lemon juice goes a long way. These exceptions aside, this is a really nice and easy recipe. I wouldn't hesitate to serve it to company. Thanks for letting us have this dish!Read More
I left out the Burgundy because I didn't have any on hand. I wouldn't recommend adding the raw steak to the cooking onion mixture. It doesn't develop a beef flavor. Better to brown the beef in a separate pan and add it, together with some of the juices, to the onion mixture. 14 ounces of consomme makes a pretty liquid sauce. If you have absorbent noodles they will take some of the liquid. But I'd recommend making the thickening liquid (flour and water) with 3 tablespoons of flour. You don't have to use the whole amount, just add as necessary. (I ended up using 3 Tbs of flour). Either that, or start by using only 9-10 ounces of the consomme and adding more as needed to keep the sauce at the right consistency. As to the lemon juice, that can really overpower a dish. I took 1/2 of a lemon and "forked" it over the pan a couple of times. I probably added less than 1/2 of a teaspoon. A little fresh lemon juice goes a long way. These exceptions aside, this is a really nice and easy recipe. I wouldn't hesitate to serve it to company. Thanks for letting us have this dish!
I think this recipe turned out really well. I did make a few changes...I tossed the raw sliced meat with salt, pepper and about 2 tablespoons of flour. Then I browned the meat BEFORE I cooked the onions, etc. Once the meat was browned I removed it from the pan with the "gravy" that was made from the drippings and the flour. Then I added a bit more butter to the pan and sauteed the onions and garlic in the SAME pan - this way you get the flavor from the leftover drippings and browned pieces in the pan (some reviews said the flavor was bland so I thought this could help). I also cooked the mushrooms longer than the recipe called for to cook out more moisture since many previous reviews said the sauce was too runny. I also used 1/2 the amount of onions called for, added a few glugs of Brandy rather than Burgundy (I didn't want my sauce to be reddish), and didn't use quite as much lemon juice as called for in the original recipe.
I loved this recipe for stroganoff. The lemon did make it! As for the other reviewers who said it was too thin of a sauce, I must remind you to use consomme and not broth. I bet this is what makes the difference. Consomme has gelatin added. I used consomme, and my sauce was plenty thick.
Oh My Gosh!! This is the best recipe I have ever found! The wine and sour cream are so perfect together! We enjoy ours best over rice and I could easily make it once a week and no one in the house would complain. I do, however, eat most of my fill as I cook!!! So fabulous!!!!
Flavor was great, had no leftovers! However, the sauce was a little too thin for my liking so I would probably decrease the broth next time. The recipe also didn't make as much as anticipated for the number of servings it was supposed to result in. Maybe my crew are just big eaters?! To feed 4 adults, I would use the full 8 servings recipe.
We followed the recipe to the tee, except we browned the meat first which is definitely the way to go. We have had better results from other beef stroganoff recipes. We probably will not use this one again.
The primary taste of this recipe was of lemon! The only changes I made was to decrease the onion to one & decreased the egg noodles to 8 oz. We will not make again; have other beef stroganoff recipes that are very good. This just didn't have enough beef taste. I think part of the reason was that the beef was never browned to develop the glaze in the pan that adds so much to the taste of the final product.
This was very simple tto make..i made one change.Instead of mixing the flour with water i used the beef broth and increased the flour to three instead of two tablespoons..and added a little salt and pepper..the sauce was really good..
Added 1 tbls dijon mustard for extra flavor. Delicious and easy!!
I made this for the 1st time for my son and 3 of his friends!! It came out great! I did use 1/2 the broth and added extra garlic and "greek seasonings". Definitly will make again! Thanks
I am working with a small budget and trying to stretch my money so I used a cheaper cut of meat--stew meat--in place of the beef loin steak. Because I used the cheaper cut of meat, I had to let it simmer a while so it would become tender. I sauteed the mushrooms, onions and meat until browned (adding fresh ground pepper), then added the other ingredients, brought it up to a boil, then covered and reduced heat and let it simmer for an hour or so. I left out the lemon juice because I was a little skeptical only because I didn't want the sauce to be too sour with the burgundy AND the lemon juice......I know.....shame on me. After tasting the stroganoff, I added a teaspoon of dried basil and dried oregano. I also tossed the buttered noodles with a little fresh ground pepper and some dried parsley. We really thought this was quite good, you couldn't even tell I used a cheaper cut of meat. My kids especially liked this with the buttered egg noodles. I'll make this again. NO leftovers.
This was really yummy. I didn't use the wine because I didn't have any. Otherwise I followed the recipe exactly. I'll make it again!
Excellent recipe. I made a few changes though to suit my taste - browned the beef with the onions, then threw everything (except sour cream) into the slow cooker for 8 hours. After 8 hours, I add the sour cream and serve over egg noodles. Delicious and tangy!
This was a good base recipe, but I did make a few changes. I used a large skillet and browned the onion and garlic in the butter, then I added the steak, followed by the mushrooms. When the steak was cooked, I added the flour to the pan and stirred it for a few minutes to cook it through. Then I slowly stirred in beef stock (I was fresh out of consomme). I added 1 TBS of worchestershire sauce instead of the burgundy to bring out the beef flavor, then allowed it to come to a boil for several minutes for the "roux" to develop its full thickening power. I added about 1 TBS of fresh lemon juice, but will leave this out next time as we felt it overpowered the other flavors in the dish. The sour cream makes the dish, and the sauce was not too thin, but was just right. I did need to add salt and black pepper, though. I agree that the recipe, made as stated, only feeds four with no leftovers to speak of.
My husband and I agree this is the BEST beef stroganoff we have ever had!! Definitely a keeper!!
delicious just the way it is! :)
I like that this a a REAL meat version and not just a ground beef dish and that it is relatively simple and quick. That said, it lacks a certain something. The sauce is rather bland, though the wine does add a touch of depth. I noted there was no pepper in the dish so added a touch as the meat was searing. My sauce did not thicken at all from the flour and water slurry so I made an arrowroot slurry (2T 1:1). That helped. Again, not bad, but it is not a favorite. If I make it again, I will add more garlic, course chop my onions, and season with more pepper and maybe some more herbs. May make sauce apart from meat and then incorporate. Maybe I just need to find a slower cooking version.
I thought this was an excellent recipe. I marinated my beef strips in the burgundy (actually I used cabernet sauvignon because I like it better than burgundy) for a few hours. I also added 2 kinds of fresh mushrooms. Other than that, it is great the way it is.
I adjusted this recipe alot , and came out with a better tasting stroganoff . The first time I made it , it came out waterey ( i used consomme ) and tasting of onions and lemon, no beef flavor at all. This time I skipped the lemon juice, and consomme and halved the onions. I used packaged brown gravy mix instead of the consomme and mixed the sherry with the flour before adding it to the sauce to thicken it . It came out much more flavorful and alot thicker , more like a gravy instead of a runny sauce . My family didnt like it the first time we made it and wound up ordering take out for the night . This time they absolutely raved about it !
This is positively delicious! I may try braising the beef before adding it to the sour cream mixture.
This is a fantastic meal! And the ingredients are cheap. I like to add one very small green serano pepper to my sauce. Magnifique!
I found this recipe to be a little bit bland the first time around, so I made a few modifications...I replaced the red wine will Amontillado, and I also added a pinch of ground caraway seeds a a 1/4 teaspoon of dried dill to the sauce.
eh... would definitely brown the meat before and i found the sauce to be far too thing. I used consomme and not broth...
Very similar to the stroganoff I have been making for years. Only changes I make is coating the beef strips in seasoned flour before browning them, and adding a little worcheshire with the sour cream at the end. A classic!
Great flavor and easy to prepare. We loved it and I'll be making it again. Funny story, my boyfriend instantly went to the soup aisle to pick of cream of mushroom soup because that's how his mother always made it. He's a believer now. Fresh ingredients only make this a mouth watering dish.
Iwas looking for a recipe to use leftover chuck roast from the night before otherwise I followed the recipe exactly and it was delicious. Even my picky husband liked it.
This was easy and quite tasty. I reduced the onions to only half an onion and it was perfect. In the future I will substitute a potent beef broth for the consomme. I read the ingredients of Campbell's Beef Consomme and there is nothing mmm mmm good about it!
The flavor was really good even prior to adding sour cream. I didn't have beef consomme or stock so used chicken broth with 3 beef bouillon cubes. The best stroganoff and the last recipe I'll use!
This is by far the best sauce I have made. Have to agree and will do it the next time and that is the meat should be precooked before adding to sauce. As for the thickening, I added a can of mushroom soup with the can of consumme and skipped the burgandy. Once the mixture melded together, I then did the flour mixture and added the sour cream. My son, who thought the stuff was going to be gross, ate three helpings. This sauce would be good with left over roast beef.
Mmmm! This was the recipe I was looking for! Added the red wine and it was perfect.
There isn't much flavor to this recipe and my sauce didn't really thicken as it should have. Next time I am going to add a bit more garlic, and season my beef with salt and pepper and work on the thickening of the sauce and I think it will be better.
This was pretty good, but I wouldn't really call it "the best" It never really thickened up like stroganoff usually does even though I used 3 T of flour. I added worcesterchire, onion powder and freshly ground pepper while I was browning the meat to add more flavor and I will definitely do that again. Also, using portobello mushrooms was nice because they are hearty and rich tasting. I will probably make this again since I like that I can make it even if I don't have a can of cream of mushroom soup handy. So many other recipes use that and it's nice that this one uses all fresh ingredients. I also liked the kick that fresh lemon juice added. I have a recipe that uses red wine vinegar instead and it was also good that way.
A good start for stroganoff. Less liquids will make it less soupy and cut the onions in half.
We enjoyed this!!! For years I have been making stroganoff with Cream of Mushroom soup. When I learned that there is MSG and other chemicals in the soup that isn't good for you, I wanted to find something that was better, something that used natural ingredients. This was perfect..and easy!
I followed the recipe to the letter and it was not good. The sauce was very watery (despite actually adding corn starch when it was clear it wasn't thickening) and extremely bland. The boiling phase caused the meat to be bland and tough. I'll continue looking.
Followed the recipe, but could not get the sauce to thicken even a little bit. Also, it didn't really have much flavor.
I finally found a recipe for Stroganoff that we both love! I think it's the lemon that gives it that extra little "zing" that I've been searching for. Just awesome!
This is a good recipe as is, but I felt a few changes were needed. First, increasing the flour to 3 T. tightened up the sauce considerably. Also, 3 T. of lemon juice would have put the sauce far beyond the familiar tang associated with stroganoff; I reduced to 2 T. and it was still a bit much. Also, a bit of salt and pepper really brought out the flavors. As mentioned by many others, it's really a good idea to brown the meat first. In all, a very good recipe!
I loved it, but I was short several items to make it. The next time I make it it'll taste like Beef Stroganoff should.
Wonderful. I used this as a make ahead meal.I had 1 pound of leftover cooked sirloin roast. Used a skillet to cook the onions/garlic/mushrooms in butter. Removed from heat. Added the sliced beef to skillet. Used a separate saucepan to whisk 10 oz of beef broth/lemon/wine then added in 3T wondra/2T broth/1 T butter. Poured this into the skillet and mixed all together. Let it cool and "rest" in fridge for a 3 hours. At dinnertime, I made the noodles. Added the sour cream to the skillet and then reheated and served over hot egg noodles.
EXCELLENT recipe! I did cut it down to one large onion and used baby bella mushrooms for great added flavor. Sauce was thick enough to give it some body but thin enough that it covered the noodles well. It was all I could do to keep my husband from eating it out of the pan while it was cooking it smelled so wonderful!
i didn't have mushrooms or garlic so i substituted garlic powder and made it just like the recipe stated. it was fantastic! the whole family loved it! thanks!
This recipe was okay but not great. The steak was very tender and I think if more was used, this meal would be more satisfying. I omitted the lemon juice per other reviewers' suggestions; I couldn't see why this was an ingredient. It was easy and tasty enough but I don't think I will make this again since there are so many other beef stroganoff recipes to try. Also, I think adding peas to this would bump it up a notch.
Yummy ! I followed the recipe exactly. Really good !
I made this for my husband and I last week and I thought it was....okay. I followed the recipe exactly and was a little disappointed. I was hoping it would be a little more like what my mom used to make. We won't have this version again but we will keep looking for a good stroganoff recipe.
I have been using my own recipe for this dish for years and recently decided to try this one for a change. It was absolutely beautiful and I will definitely use it again. I added slightly more wine than suggested and I felt being sreved with noodles doesn't do this dish the justice it deserves. Try it with rice or potatoes next time for a change Yum.
Not as good as My Auntie Lisa's but still delicious
very tender meat, has just the right blend of ingredients for wonderful flavor!
EXCELENT RECIPE i USED SMALL ONIONS AND IT WAS PERFECT AS IS (W/OUT BURGANDY) i EMAGINE THE BRANDY WOULD MAKE IT MOR SAVORY & ROBUSK
Excellent!! Only change I made was to lightly cook the meat first and then followed the recipe as is.. My wife and her friend enjoyed it very much.
This was delicious, the lemon juice was a key ingredient. I don't like to review recipes that I've modified but I did do one thing differently to this recipe by using sliced up New York roast from a previous meal. This is an easy recipe and the end result is fantastic.
Delicious! Based on other reviews, I coated the beef in flour, salt and pepper, then browned. Removed from the pan, then followed the directions in the recipe. I omitted the mushrooms (we don't like them) and wine (didn't have any). Went to add the sour cream and discovered I didn't have any! So I substituted plain yogurt. Hubby, kids and I all loved it.
Good and simple recipe. Family enjoyed and there wasn't drop left.
Great base recipe. I added extra mushrooms and beef. Wonderful and even better the next day! THank you!
The mixture was way to watery and the onions were over powering. Also, I tasted way to much lemon. There wasn't any real beef flavor. I can see where other posters have made lots of adjustments to this recipie and it's easy to see why. Hubby and I ended up tossing it the trash after a few bites and put a pizza in the oven. Don't waste your time.
This is an easy recipe to make and my family loved it. Deffinately a keeper. Only thing was I didn't have any burgundy on hand so I used what I had, white cooking wine. I know it was at the opposite ends of taste but this still was great. The next trip to the store will include burgundy cooking wine to try this again.
Very good, I added cream of mushroom instead of regular mushrooms. Also I did hamburger instead of steak, good flavor.
The meat is never tender! I use a good cut of meat but the recipe doesn't allow the meat to cook long enough to become tender.
i only made half the recipe and i used a can of beef broth instead of consume,i had to add one more tablespoon of flour and water because it wasnt thick enough ,it worked perfectly,delicious.next time i'll try it with groud beef
This is the best recipe I have found for Stroganoff. I used a little more than 14 oz of the consomme and it just required a little more thickening. Other than that, no changes - It was perfect!
fantastic!! my husband likes it too even though he hates mushrooms!!
I made this tonight and followed recipe except i used marsala wine instead of burgundy and it was delicious!!! i will definitely be making it again.
The suggested THREE tablespoons of lemon juice spoiled it. I should have followed my instincts and the comments of some reviewers.
With a few small alterations, it was a very good, standard stroganoff. I used beef stock instead of consomme, and only about 1 1/4 cups. As with many others, I browned the beef first. Instead of mixing the flour with water, I added it directly to the pan after cooking the onions and garlic, then deglazed with the wine. It yielded considerably less than 8 portions - probably more like 5.
I cooked this recipe exactly as written. I did not really think that it was thick enough. I enjoyed the flavor though. Very good. Next time if I use this recipe, I will make it just a bit thicker.
this recipe is so good i did make a couple changes. I added 1T dijon mustard and i didnt have consomme i had chicken stock so i added 1.5 c of that and a tablespoon of beef boullion paste. I upped the garlic to 4 cloves and upped the wine to 1/2 cup. My whole family including my 21 month old devoured this and loved this. KEEPER for sure
WOW!! This was AWESOME! I did like JessicaB, tossing the meat in salt, pepper, and a little bit of flour and cooked it first. Then I cooked the onions, garlic, and mushrooms in a little more butter. Also, used Wondra and cold water to thicken. Also, didn't have Burgandy, so used some red wine I had around. It was AMAZING! THANKS!!!
his was good. Couldn't fine Consomme sO I used broth and I do remember the sauce being a little thin but still, really good.
very good taste!!!
This dish was so tasty! I used a Merlot wine that I had open already instead of the one suggested in this recipe and it was very good. I gave it 5 stars because it was delicious and the whole family ate it! *The only change I will make next time is to cut back on the lemon- 3 T was a bit too much for me.* Love this dish and look forward to making it again!!
I may not have made it correctly, but my sauce was a bit too watery (and yes, I did use consomme). I also thought it wasn't as flavorful as I hoped so I added a tiny amount of mustard and some peppers. It was alright. I just may not be a Stroganoff kind of gal. PS- pay attention to the number of servings, I didn't and ended up eating this mediocre dish for days!
I didn't add the entire container of Sour Cream b/c my husband isn't a fan of it. So glad I didn't. It was very rich already. But so good
I thought this recipe was great! The wine and the sour cream made for a delicious combination. I use and inexpensive Cabernet Sauvignon and my sauce was not purple as other people have mentioned. I am thinking they may have used a Merlot which definitely has that more intense color. I ended up using venison instead of beef and the flavor was fantastic. This is an outstanding recipe and it doesn't use any yucky condensed mushrrom soup! Try it!!!
I was looking for a recipe somewhere between gourmet and dump and stir and this is it. Great recipe, everyone loved it!
Very versatile recipe. Due to allergies I was able to make this recipe dairy free and it still tasted great.
It needs to be cooked a day in advanced and put in the fridge & eat it the next day the flavors came out better
Very good recipe. I didn't have consomme, just broth, and so I used extra flour. I added the flour to the onions, garlic and beef, and then while stirring, added the lemon juice and let it evaporate. I did the same for the wine before adding the broth. The finished product wasn't that pink at all. I served my husband's portion over egg noodles and mine over steamed vegetables and it was so good that way I'll be doing it again.
MMmmm good!.. I made a few substitutions, sherry for the wine and canned mushrooms. I cut the lemon back to about 1T and seasoned my beef well with garlic, salt, pepper and cayenne (my favorites). I had some homemade chicken stock in the freezer and I used that; sprinkled some flat leaf parssley on top when I served it. This is a hubby pleaser!..
I used frozen egg noodles, which were fantastic. Given a choice, I would always use the frozen egg noodles (instructions on the package) or from scratch noodles. I also used what I had on hand as follows: 1) canned mushrooms instead of fresh, 2) red cooking wine instead of Burgundy wine, 3) leftover diced prime rib (we only had 10 ounces, but that was enough), 4) chicken broth instead of beef consomme (using broth instead of consomme will require more flour to make sure the liquid is thick enough). We loved the lemon juice and did not decrease it as some have suggested. Excellent recipe, Speechteacher.
This recipe wasn't bad but it came out very soupy. I notice some other reviews mention using broth instead of consomme but I used the consomme and it still came out very liquidy. Maybe trying a little less of that or maybe a little more flour to thicken it up.
I love this recipe! It's exactly the same as one I have been using for many years. It also makes a great filling for crepes, topped with dab of sour cream. I have also made this dish using ground beef and it is just as good.
Like many other people, I used this recipe as a guide and changed it to fit what I had on hand. I used canned venison, dehydrated morel mushrooms, and marsala wine. The liquid used to rehydrate the morels in was reduced and added to the broth from the canned venison. I skipped the minced garlic so it wouldn't overpower the delicate morel flavor. I had to add about 4-5 tbsp of flour mixed with venison broth to thicken the sauce. The resulting dish was wonderful! Can't wait to try it with fresh morels this spring. I particulary liked the lemon juice addition: it seemed to lighten the flavors without standing out. Thanks for sharing.
This was a hit with the fam! I've been looking for a good recipe for stroganoff and Hey! this one has been added to my personal recipe collection.Thanks for posting. We all sat after the stroganoff and noodles were gone from the plate, licking the gravy. Normally a slogan for chicken but I must say this dish was literally, finger lickin' good!!!
I took some liberties w/ this recipe to make it more healthy. I subbed ground turkey for the beef, msg-free chic broth for the beef consomme, & used light sour cream. I appreciate the base recipe though as this was very good. My husband LOVED it.
This recipe is the best I have found (it doesn't use unhealthy "cream of" anything). I always make this with left over steak and it gives a great flavor to the recipe!
A little too liquify, add less of the consumme.
I first looked at this recipe a very long time ago, and since then it has become a definite family favorite. I now no longer even use the recipe and just add stuff to taste, using the basic guidelines. I don't add lemon juice, I use beef broth and cornstarch, and only about 1/2 cup sour cream, plus seasonings to taste, such as parsley and lots of garlic. The way I make it (which I can't pinpoint exactly, and was once this recipe) is absolutely fantastic and is now the only stroganoff we ever eat at my house. Rave reviews from everyone who tries it.
Very good! I followed other users' suggestions about thickness of sauce. The beef didn't have a whole lot of flavor so I'm going to try marinating the beef in the beef consumme next time.
Very VERY good! It was perfect. The only thing I did different was not add as many mushrooms.
My husband and children love hambuger helper which I cant stand.... So I decided to go with this recipe after reading a few reviews on it. This recipe was very easy and quick to prepare. The flavor idea seem to be on point but, we are comparing it to hamburger helper. My family and I both felt it was way to oniony (12 servings ask for 3 onions finely chopped.) We also thought the sauce was not thick enough. I felt the final sause was not rich enough. My children felt it taste to much like wine. My husband and I liked the Burgandy wine flavor. Next time I think I will use 1 1/2 onion for 12 servings and use half cream cheese and half sour cream to make it creameir thicker and richer. I even think I will marinade the beef in white wine and seasoning before cooking, leave out the burgundy too. If its wonderful I will be sure to let you know!!!
I loved the flavor of this recipe! Like others, I had problems with thickening the sauce so it was a little runny.
I thought this recipe was fantastic! I browned the beef separately in a saucepan with worcestershire sauce and coarsely ground black pepper for five minutes. When it was done, I sliced it thin. That's the only variance I had in this recipe.
Too much lemon juice.
For the first time, I followed the recipe exactly, and it came out really good. Quick and easy to make, under 30 minutes. I will be making it again! I wonder if reviewers with watery sauce used consomme or beef broth. I used consomme with gelatin added and my sauce was almost too thick!
I have made many recipes like this before and read reviews so decided to try this. Very bland and tasteless, will not make this recipe again
Awesome stroganoff! Best ever! I made this for my boyfriend about 2 yrs ago and he mentions it frequently. I am making it once again tonight!
This is a good one! I substituted the mushrooms with peas, and added 2 dashes of cayenne pepper.