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

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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.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

403 calories; 17.2 g total fat; 91 mg cholesterol; 229 mg sodium. 42.4 g carbohydrates; 18.6 g protein; Full Nutrition

Reviews (144)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/03/2006
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
(251)

Most helpful critical review

Rating: 2 stars
03/06/2006
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. Read More
(28)
179 Ratings
  • 5 star values: 89
  • 4 star values: 58
  • 3 star values: 18
  • 2 star values: 8
  • 1 star values: 6
Rating: 4 stars
03/03/2006
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
(251)
Rating: 4 stars
03/03/2006
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
(251)
Rating: 4 stars
10/19/2007
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. Read More
(160)
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Rating: 5 stars
12/12/2006
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. Read More
(144)
Rating: 5 stars
10/08/2006
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!!!! Read More
(44)
Rating: 4 stars
10/19/2006
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. Read More
(31)
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Rating: 2 stars
03/06/2006
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. Read More
(28)
Rating: 4 stars
12/11/2006
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.. Read More
(24)
Rating: 5 stars
08/10/2006
Added 1 tbls dijon mustard for extra flavor. Delicious and easy!! Read More
(24)
Rating: 2 stars
02/26/2006
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. Read More
(23)