About this recipe: This is a Beef Stroganoff recipe that I've been making for over 20 years. Serve with rice or pasta. For more beef flavour, you could use 100ml of concentrated beef stock in place of 100ml of the regular beef stock.
- 12 Nov 2012
I made this stroganoff several times and it has now become a staple fancy dish! My boyfriend (now husband 7/2006) claims this is his all time favorite dish that I make. Over time I made a few modifications to this recipe: (1) Marinate the meat in red or white wine for 1-2 hrs in the fridge prior to cooking. This adds a really nice flavor to the beef and tenderizes the meat, and you can skip the addition of the wine at the end as this can thin out the sauce. (2) Use 1 medium yellow onion (sliced or chopped) and use the green onions for garnish instead. (3) Garlic is a must (be liberal unless you are on a date)! (4) Corn starch works just as well as flour or you can also use 2 tbsp of each. I found it easier to dissolve them in a few tbsp of beef broth before adding it to the skillet otherwise it's really difficult to dissolve flour/corn starch in the sauce. (5) Add 1 tbsp Worcestershire sauce along with the prepared mustard. (6) Add two cans (4 oz each) of sliced mushrooms and simmer with the beef instead of at the end of cook time. Fresh sliced mushrooms (8 oz) work well also. (7) Add 1/3 cup cream cheese and 1/3 cup sour cream that the end--trust me this is key!! TIP: found it VERY difficult to push aside the browned meat and then cook the onions and add the flour to the skillet the first few times I made this. Instead, I now remove the browned meat to a plate, cook the onion by itself, and then return the meat back to the pan and add broth with dissolved flour/starch. - 10 Oct 2004 (Review from Allrecipes US | Canada)
This was the best beef stroganoff I've ever had! I did marinate the beef in red wine. I also used yellow onions instead of the green onions. I did also add 1 TBSP. minced garlic. I added 2 TBSP of cornstarch to the beef broth before adding it to the pan and cut the flour to 2 TBSP. I found it easier to take the meat and onions out while thickening the sauce and then adding them back to the pan. I let this simmer for about an hour and a half and the meat was really tender. I think you could put it in a crock pot too and that would be delicious. At the end I added 1/3 c. cream cheese and 1/3 c. sour cream and omitted the white wine since I marinated in red. The cream cheese was a great addition which I saw from another reviewer. It was absolutely delicious!!! My 17 month old daughter loved it. This will be a staple in our home. - 12 Feb 2006 (Review from Allrecipes US | Canada)