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Creamy and comforting, you'll crave this hearty Beef Stroganoff no matter what the weather. Patty Rody, Puyallup, Washington
This recipe is:
Quick
Nutritional Facts 1 cup (calculated without noodles) equals 338 calories, 21 g fat (13 g saturated fat), 107 mg cholesterol, 581 mg sodium, 11 g carbohydrate, 1 g fiber, 21 g protein.
Originally published as Beef Stroganoff in Taste of Home August/September 2009, p69
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on Apr. 09, 2013 by mreaban
Delicious with left over pot roast.
Reviewed on Aug. 22, 2012 by Sheepdrover
I've been making it with hamburger instead. Faster to make. I make it in bulk and then use a food saver to freeze it. Great for when I'm to busy to cook, drop it into a pot of boiling water and make rice.
Reviewed on Nov. 02, 2011 by barbarabolk
I used stew meat. Once I had the meat browned and the sauce made, I put it in a 200 degree oven for 4 1/2 hours. I added the sour cream and sherry once I took it out of the oven. I 1 1/2 the sauce and it seemed like there was a lot of sauce for 1 lb. of meat. I also had to thicken the sauce with cornstarch. I'm sure that was because I made it in the oven and not the stove top. It was good, but not anything out of the ordinary.
Reviewed on Oct. 24, 2011 by RachelE
Turned out pretty well. I left out the butter and used leftover meat I had from a roast. I also did the 1.5 recipe for the sauce as suggested; like that, it covered a whole bag of egg noodles. I'm not sure if that much sauce was totally necessary, but it did make it stretch. I didn't love the sherry flavor, but I'm not a big fan of it anyways.
Reviewed on Oct. 15, 2011 by MsTigger
My family loves this dish, the only thing that I do different is not cook the meat all of the way at first, then saute the mushrooms and onions by themselves, then I make the sauce with out the meat and veggies. I also double the sauce if not 3 times since we use 1.5 lbs of meat.
Reviewed on Mar. 06, 2011 by margectoo
However I thought this was loe carb. our Dr. says NO pasta,potatp or bread. So Suggest Brown Rice-very tasty!
Reviewed on Sep. 12, 2010 by MsTigger
for sure make the sauce times two and don't cook the meat all of the way thru at the beginning.
Reviewed on Aug. 24, 2010 by w8fairy
I made this with ground beef, draining the beef once it was cooked. Very easy and a big crowd pleaser!
Reviewed on Mar. 27, 2010 by Karli Gorsline
I actually modified this recipe for a slow cooker- after browning the meat I placed it in my slow cooker and covered it with the sauce. I cooked it for about 4 1/2 hours and then added the sour cream and sherry about 30 min prior to serving. It was fabulous! The meat was so tender it melted in your mouth. Great flavor, a nice change of pace from traditional stroganoff.
Reviewed on Feb. 02, 2010 by Sara Irvine
I read the review that said the meat was too chewy and not enough sauce. So, I did not over cook my meat and made the sauce 1.5 the ammount called for. It was amazing. I loved it and I am very picky. Will definitely make this again!
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