Rating: 4 stars
179 Ratings
  • 5 star values: 89
  • 4 star values: 58
  • 3 star values: 18
  • 2 star values: 8
  • 1 star values: 6

Thinly sliced beef in a rich creamy sour cream sauce. This recipe is how Count Stroganoff intended the dish to be made!

Recipe Summary

cook:
30 mins
total:
45 mins
prep:
15 mins
Servings:
8
Yield:
8 servings
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Ingredients

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

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Add noodles and cook 5 to 7 minutes or until al dente; drain.

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  • Melt butter in a large saucepan over medium-high heat. Stir in onions and garlic, and cook until slightly tender. Mix in mushrooms, and continue cooking 2 minutes. Place steak strips in saucepan and cook about 1 minute. Mix in consomme, Burgundy and lemon juice. Bring to a boil.

  • In a small bowl, thoroughly blend flour with cold water until smooth. Reduce saucepan heat to low. While stirring constantly, slowly pour flour mixture into saucepan. Gradually return to boil while stirring rapidly, until sauce is thick and smooth. Cover saucepan and continue cooking 5 minutes, stirring occasionally. Remove from heat, let cool slightly and stir in sour cream. Serve over cooked egg noodles.

Nutrition Facts

403 calories; protein 18.6g; carbohydrates 42.4g; fat 17.2g; cholesterol 91mg; sodium 228.7mg. Full Nutrition
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