Beef Stroganoff

Beef Stroganoff

  • Prep Time: 10 mins
  • Total Time: 40 mins
  • Servings: 4-6

    • About This Recipe

    “This is wonderful when you have family that is always late. You can put almost anything you have in your kitchen in it and it will still come out okay. Can also be made by putting all ingredients in crock pot on low for at least 8 hrs.”

    Ingredients

  • 1 1/2 lbsstew meat( tenderized works best)
  • 1onion, chopped
  • 3tablespoonsbutter
  • 1jarmushroom
  • 1cancondensed cream of mushroom soup
  • 1containersour cream, divided
  • white wine( as needed for taste)
  • Worcestershire sauce( as needed for taste)
  • 2teaspoonsgarlic powder
  • 1teaspoonpepper
  • milk( if needed)
  • flour( if needed)
  • cooked egg noodles

    • Directions

  • Heat butter in large skillet.
  • Add stew meat, cook on med heat until browned stirring often.
  • Take meat out of skillet and set aside.
  • Add onion and saute in the butter until almost clear.
  • Add mushrooms, and cook until onion is clear.
  • Put meat back into pan, add cream of mushroom soup, wine, worstichire sauce, garlic and pepper.
  • Stir constantly until soup turns to liquid.
  • Decrease heat to Low, cover and simmer.
  • This can simmer for 10 min to 4 hrs depending on taste.
  • You can add flour to thicken it or milk to thin it out as needed.
  • When almost finished at half of the tub of sour cream.
  • Serve over cooked egg noodles with the remainder of the sour cream as a topping.

    • Reviews

  • “This was so easy and DELICIOUS! My 9 y/o daughter helped me out with the whole dish, served it up with corn bread and we all went back for seconds. Definitely keeping this one on hand!”

  • “good and very easy! I used fresh mushrooms and it worked out wonderfully!”

  • “This was tasty.I used fresh mushrooms and made it in the crock pot.The meat was tender. My only complaint was that it was somewhat runny.I think I will try it on the stovetop next time.”

  • “Outstanding recipe…simple and delicious.Used fresh mushrooms but either would work well.Thanks for a keeper”

  • “Delicious and easy! I didn’t use the Worcestershire sauce, and I think it was great without it. I also used fresh mushrooms. I will definitely put this on my list of dishes to make often!”

  • “This is beyond GOOD! My hubby and I loved it, the kids loved, even the picky daycare boys loved it! I used fresh mushrooms but otherwise followed it to a “t”. Thanks, I’ll defiantly be making this one again!”

  • “This stroganoff was delicious; even my picky pre-teen daughter enjoyed it, and asked to have it made again. I used 1/4 cup of Pino Grigio for the wine, and substituted Smart Balance spread for the butter, because I didn’t have any butter on hand. I cooked it in the crockpot for 6 hours, then served over egg noodles, this has a nice tangy taste.”

  • “Yummm! This was sooo good.”

  • “Awesome recipe!This one is a keeper!Thanks for posting.Very tangy and delicious.I usually do not cook with wine, but I just happened to have some on hand.The wine really bumps up the flavor.I will make this dish again, and again.”

  • “This is a wonderful dish.I used olive oil instead of the butter, 1/2 cup chardonnay and 1/3 cup of sour cream”

  • “Yummm!I didn’t have much onion so I used a couple of shallots in addition to the quarter of an onion that I had.Thanks for sharing!”

  • “I thought this recipe was very good. I would make it again. It’s easy!!!”

  • “Great stroganoff recipe.I left out the mushrooms and did not need to use milk or flour.I actually served over rice instead of the egg noodles.I froze the leftover sauce and meat and will use at a later date.”

  • “Love this recipe!This is a comfort food that we all love in my house and I am always trying new recipes for it.This one is very good!”

  • “I’ve been making this version for years as it was the way my mom used to make it and was our favorite! I use eye of the round steak cut up and brown the meat and onions together in about a Tbsp of olive oil rather then the butter, use a half pound of fresh mushrooms and no white wine. I use a 16 ounce container of light sour cream, mixing it well with the soup and Worcestershire sauce before adding to the beef and let it simmer at least 2 hours so the meat is fall apart tender and the flavors meld.This is a delicious recipe and very easy to put together! Its really good over mashed potatoes or white rice too! Thanks for sharing!”

  • “Easy and satisfying. My husband enjoyed this, my picky 4 year old liked it too and asked for leftovers the next day (which is a MIRACLE!). Thanks for the quick comfort meal!”

  • “My whole family loved it… that is amazing in itself.I made it in the crockpot and it was wonderful.”

  • “Mmmm, this was so good! True comfort food at its best.After browning the beef, onion and mushrooms (I used fresh), I deglazed the pan with the wine, then followed the rest of the recipe as written.Made this on the stove top and it simmered on low for a little over an hour.Thanks for a keeper, Sara C.”

  • “Wow! This is just like my mother used to make it. I made mine in the crockpot while I was at work…. so easy! My husband and my daughter don’t like mushrooms, so I mixed mine in later. I also added less onion and more onion powder just because my daughter would be picking out the pieces all night! Thanks for a great recipe!”

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