Hearty Beef Stroganoff Recipe

4 16 20
Hearty Beef Stroganoff Recipe
Hearty Beef Stroganoff Recipe photo by Taste of Home
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Hearty Beef Stroganoff Recipe

Read Reviews
4 16 20
Publisher Photo
Creamy and comforting, you'll crave this hearty Beef Stroganoff no matter what the weather. Patty Rody, Puyallup, Washington
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Directions

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.
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.
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

Nutritional Facts

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

  • 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.
Originally published as Beef Stroganoff in Taste of Home August/September 2009, p69

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Reviews forHearty Beef Stroganoff

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edalemo User ID: 8907340 252285
Reviewed Aug. 6, 2016

"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 REVIEW
CookingUSA User ID: 7138853 239807
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 User ID: 6322304 126264
Reviewed Apr. 24, 2014

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

MY REVIEW
kcrihfield89 User ID: 5121811 101959
Reviewed Feb. 17, 2014

"THIS RECIPE IS AMAZING"

MY REVIEW
mreaban User ID: 4559629 126261
Reviewed Apr. 9, 2013

"Delicious with left over pot roast."

MY REVIEW
Sheepdrover User ID: 6197752 166454
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 User ID: 2616813 185610
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 User ID: 1320859 185318
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 User ID: 4982944 145114
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 User ID: 2834676 166448
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!"

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