Hearty Beef Stroganoff Recipe
- 5 tablespoons all-purpose flour, divided
- 1/2 teaspoon salt
- 1 pound beef top sirloin steak, cut into thin strips
- 4 tablespoons butter, divided
- 1 cup sliced fresh mushrooms
- 1/2 cup chopped sweet onion
- 1 garlic clove, minced
- 1 tablespoon tomato paste
- 1-1/4 cups beef broth
- 1 cup (8 ounces) sour cream
- 2 tablespoons sherry or beef broth
- Hot cooked egg noodles or brown rice
- 1. In a large resealable plastic bag, combine 2 tablespoons flour and salt. Add beef, a few pieces at a time, and shake to coat. In a large skillet over medium-high heat, brown beef in 2 tablespoons butter. Add mushrooms and onion; cook and stir until vegetables are tender. Add garlic; cook 1 minute longer. Remove and keep warm.
- 2. In the same skillet, melt remaining butter. Stir in tomato paste and remaining flour until smooth. Gradually add broth; bring to a boil. Cook and stir for 2 minutes or until thickened.
- 3. Carefully return beef mixture to the pan. Add sour cream and sherry; heat through (do not boil). Serve with noodles or rice. Yield: 5 servings.
1 cup: 338 calories, 21g fat (13g saturated fat), 107mg cholesterol, 581mg sodium, 11g carbohydrate (3g sugars, 1g fiber), 21g protein.
Reviews for Hearty Beef Stroganoff
"I made the mistake of backing off on the tomato paste, and reducing the amount of sour cream based on a couple of the reviews. As a result the taste was kind of bland. Next time I'll follow the recipe."
"My family loved this recipe, but I think I added too much tomato paste, which threw the taste off slightly. The sherry definitely added to the flavor of the dish. I would make this in the future."
"This is my go-to meal whenever I have a special guest over."
"THIS RECIPE IS AMAZING"
"Delicious with left over pot roast."
"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."
"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."
"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."
"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."
"for sure make the sauce times two and don't cook the meat all of the way thru at the beginning."
"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."
"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!"
"Our family absolutely loved this dish!"
"The meat was too chewy, and I would have preferred more sauce and less meat. The flavor wasn't super great, and I won't make this again."