Beef Stroganoff III

  • Prep Time: 0 mins
  • Total Time: 0 mins
  • Servings: 6
  • Ingredients

  • 2lbsbeef round steak, cubed
  • 3tablespoonssoy sauce
  • 3tablespoonsketchup
  • 1largeonion, sliced
  • 2tablespoonsflour
  • 1pintsour cream
  • 1teaspoonpaprika
  • 1canmushroom, drained
  • salt and black pepper
  • Directions

  • Cook onion in butter until transparent.
  • Remove from pan.
  • Brown meat in same pan.
  • Return onions to pan.
  • Stir in 2 tablespoons flour.
  • Add mushrooms, ketchup, paprika and sour cream.
  • Salt and pepper to taste.
  • Stir.
  • Turn on low and cook until meat is tender.
  • Serve over cooked rice or noodles.
  • If beef mixture seems too thick, add a little milk to preferred consistency.
  • Reviews

  • “I absolutely love this version of beef stroganoff!I use Worcestershire sauce instead of soy now, and I sometimes add fresh mushrooms, but all in all, a fantastic dish!I especially love it served with mounds of mashed potato!”

  • “Just made this tonight, followed Rambling Rose’s tips. It was delicious but an hour is too long for the meat to be cooking. I will cook for less time next time i make this dish. Thanx!”

  • “This turned out GREAT! Will definitely do it again.”

  • “I’ve been using this recipe for a lot of years now, but I didn’t rate it.Sorry, just a slip up.I love it!I read RambinRose’s review and I think next time I will try it her way–my meat is always a bit tough and the sauce a bit thick.Good recipe, however.Thanks, truebrit.Like I said I’ve been making this since feb 2005 (I checked the date on the bottom of the print out I use) and I think its an awesome meal.”

  • “This was great!I used sirloin steak and rather than cook the sour cream for such an extended time, I added 2 cups of water and 2 teaspoons of mushroom soup base.I cooked the meat (covered) for an hour.The liquid had cooked down quite a bit by then so I dissolved 2 tablespoons Wondra flour in 1/4 cup of water and thickened the meat/onion mixture with that.I then stirred in the sour cream.I didn’t have mushrooms, so had to leave them out.I think fresh mushrooms would be delightful added to this dish.I also added 2 heaping tablespoons of the ready to use canned garlic.We ate it over Lundberg long-grain brown rice.Truebrit, thanks for a fantastic recipe!I will be making this again!”

  • “Delicious! I used venison instead of beef, and I tossed everything into the crockpot.I was a little short on the sour cream, so I added maybe 3/4 cup water, and some dijon mustard, with the rest of the ingredients, and cooked on low for 6 hrs. in my crockpot, and it was so good and tender, it smells great while cooking too.I served it with Kluski noodles, and you should have seen my 10 yr.old trying to get the last of the sauce and mushrooms, he loved it. Thanks for sharing your wonderful recipe.”

  • “Very easy to make and the family loved it!!I followed it exactly and it was a big hit.Will make again.”

  • “This is excellent. I love to make the stroganoff and then put it over basmati rice. Wonderful.”

  • “Very easy and delicious! Much better than hamburger helper. I used ground beef instead of the cubed. I also served with noodles and some peas for color. MMMM!”

  •