Hearty Beef Stroganoff Recipe
Hearty Beef Stroganoff Recipe photo by Taste of Home
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Hearty Beef Stroganoff Recipe

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Creamy and comforting, you'll crave this hearty Beef Stroganoff no matter what the weather. Patty Rody, Puyallup, Washington
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 5 servings

Ingredients

  • 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

Nutritional Facts

1 cup: 338 calories, 21g fat (13g saturated fat), 107mg cholesterol, 581mg sodium, 11g carbohydrate (3g sugars, 1g fiber), 21g protein

Directions

  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.
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.


Reviews for Hearty Beef Stroganoff

AVERAGE RATING
(19)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (4)
3 Star
 (2)
2 Star
 (0)
1 Star
 (3)
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MY REVIEW
CookingUSA
Reviewed Dec. 20, 2015

"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."

MY REVIEW
caradelmont26
Reviewed Apr. 24, 2014

"This is my go-to meal whenever I have a special guest over."

MY REVIEW
kcrihfield89
Reviewed Feb. 17, 2014

"THIS RECIPE IS AMAZING"

MY REVIEW
mreaban
Reviewed Apr. 9, 2013

"Delicious with left over pot roast."

MY REVIEW
Sheepdrover
Reviewed Aug. 22, 2012

"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."

MY REVIEW
barbarabolk
Reviewed Nov. 2, 2011

"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."

MY REVIEW
RachelE
Reviewed Oct. 24, 2011

"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 REVIEW
MsTigger
Reviewed Oct. 15, 2011

"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."

MY REVIEW
margectoo
Reviewed Mar. 6, 2011

"However I thought this was loe carb. our Dr. says NO pasta,potatp or bread. So Suggest Brown Rice-very tasty!"

MY REVIEW
MsTigger
Reviewed Sep. 12, 2010

"for sure make the sauce times two and don't cook the meat all of the way thru at the beginning."

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