Beef Stroganoff

  • Prep Time: 30 mins
  • Total Time: 55 mins
  • Servings: 4
  • About This Recipe

    “Phil’s Mom’s wonderful stroganoff”

    Ingredients

  • 1 1/2 lbstop round steaks, cut into strips
  • 1mediumonion, chopped
  • 3tablespoons butter or 5tablespoonsbutter( if using fresh mushrooms)
  • 3tablespoonsflour
  • 1canbeef consomme
  • 1tablespooncatsup
  • 1teaspoonWorcestershire sauce
  • 1/8 teaspoonpepper
  • 1/2 teaspoondried basil
  • 1dashnutmeg
  • 1 (6ounce) cansmushrooms, drained or 1/2 lbfresh mushrooms
  • 1cupsour cream, room temperature
  • Directions

  • Set sour cream aside to warm to room temperature.
  • Saute onions in 3 Tbsp butter.
  • Stir in flour.
  • Gradually add consomme, stirring constantly.
  • Add catsup, worcestershire, pepper, basil, and nutmeg.
  • Simmer at least 15 minutes, stirring occasionally.
  • Brown meat, salt and add to completed sauce.
  • Add canned mushrooms.
  • For fresh mushrooms, saute in 2 Tbsp butter, then add to sauce.
  • Just before serving, stir in sour cream and heat.
  • Do not allow to boil.
  • Serve with egg noodles or rice.
  • Reviews

  • “My husband and 11 year old son said YUMMY. This is offically my husbands favorite meal now. My “picky” son had 3 servings. I followed recipe but used stew meat and added the dry mustard as suggested by other reviews. It was delicious. Thanks Sarah.”

  • “After researching lots of other recipes, I chose this one.What a hit!!!Not too heavy…..just right.However, I must admit that I added a pinch of dried mustard.Other than that, did not change a thing.Again, thanks!”

  • “2 stars equals Fair. That makes me feel a little better, because I feel mean giving two stars!But truthfully, the dish was just fair for my taste.I don’t want to make it again, I will keep looking for a recipe that has more flavor than just a can of cream of mushroom soup, but less flavor than the melange of ingredients in this recipe.Again, it was only my taste preference that I gave 2 stars for.The dish looked beautiful and had a nice consistency and smelled good…Thank you for posting.”

  • “We eat very little beef and my boys were bugging me to make them some. They decided on Stroganoff so I picked your recipe. It was very easy to make and very tasty too!”

  • “OMG, this Stroganoff is the BOMB!!! I made it exactly to a T and it was pretty easy and quick!!Definately going to make this again!!!!!! A”

  • “I love this! I followed the recipe, but I did add more worchester and more catsup.I wasn’t sure how much consume to use, as the recipe called for a can, so I made about 2 cups~ Thanks for this terrific recipe!”

  • “This was very easy to make & very nice to look at but neither of us liked this.My husband thought it was missing something but couldn’t quite put his finger on what.I followed the recipe exactly but used light sour cream (I sub the light in a lot of recipes) – I don’t know if that played a factor in our dislike or not.”

  • “DH and I really liked this! We both thought it was easy to make and WAY more flavorful than traditional recipes.The Worcestershire, Katsup, and spices really add something that most recipes are missing.We’ll definitely be making this again.Thanks!!!”

  • “Delicious! This will be my new stand-by stroganoff recipe from now on.. thanks..”

  • “This was great.Actually, all I was after was the catsup/Worcestershire sauce/pepper/basil and per others’ suggestions dry mustard combo.Something to kick up the flavor and deepen the complexity of the dish so as not to be saddled with a merely sour cream/onion/Worcestershire sauce flavor that is typical.When are we colonists going to revolt over that spelling of “Worstershire?”C’mon, people! Join me! Throw away those dictionaries!!! LOL”

  • “oh my goodness – this is a fantastic receipe!my stroganoff was missing spices and the combination of the worchestshire sause and basil is outstanding!definitely need to use fresh mushrooms in my humble opinion and I julienne the onion (doesn’t taste any different I just like the way it looks with the strips of beef and noodles) – omitted the butter and used fat free sour cream for health reasons;used cornstarch in lieu of flour (it was the only thickener I had on hand)Thanks for sharing – love it!”

  • “Really good!Used thin sliced beef and fresh mushrooms (using the greater amount of butter).Left out the nutmeg (not a fan).It had a nice, subtle sweetness…mmm! Served over egg noodles.It was a hit!Thanks.”

  • “Oh my, I do not understand why this had such great reviews…which was the reason I chose it! It was NOT good. WAAAAY too much sour cream, that’s all I could taste! This would have been wonderful with maybe 1/4 cup sour cream, not a full cup! Also not a very good meat; I would have preferred ground beef…:(“

  • “Great!I only had a little bit of sour cream, so I added plain yogurt in its place.”

  • “I followed some of the suggestions from other reviews, adding dried mustard and upping the amount of Worcestershire sauce for some extra zing.I didn’t have any beef consomme, but I did have some beer.I used about 6 oz of beer and 6 oz of water.I found this stroganoff to be easy to make and very tasty.I will make it again.Thanks!”

  • “A very very nice Stroganoff, I will definitely save the recipe for use in the future.I didn’t follow the recipe too closely due to what I had on hand.I used 2 lbs. of ground beef instead of the top round, and I didn’t have beef consomme, so I used some beef bullion (2 tsp.) and a cup of water.The recipe didn’t specify so I also added the juice that was with the canned mushrooms, for a little added flavor.The whole family loved it.I served it over egg noodles.”

  • “I made this last night for my family.So good.I served this over rice as thats what my DD#2I especially liked the addition of ketchup and worcestershire in this, it really bumps up the flavors in this dish.Thank you so much for sharing your recipe with us.I will definately make this again as we enjoyed it very much.”

  • “This was great!! all four of my picky eaters loved it.The dash of dried mustard made it perfect.”

  • “We really enjoyed this!I used ribeye steaks and made the rest of the recipe as directed.Thanks so much for sharing, Sarah Montgomery!”

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