Best beef Stroganoff

    (174)
    45 min

    How beef stroganoff was intended to be made! This is a fantastic beef stroganoff recipe with a sauce that is richly flavoured with Burgundy wine, lemon juice and soured cream. Serve along with your favourite egg pasta.


    168 people made this

    Ingredients
    Serves: 8 

    • 500g egg pasta
    • 2 tablespoons butter, softened
    • 2 onions, finely chopped
    • 2 cloves garlic, minced
    • 250g fresh mushrooms, thinly sliced
    • 450g beef fillet, cut into thin strips
    • 450ml beef stock
    • 60ml Burgundy wine
    • 3 tablespoons lemon juice
    • 2 tablespoons plain flour
    • 2 tablespoons cold water, or as needed
    • 225ml soured cream

    Method
    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Bring a large pot of lightly salted water to the boil. Add pasta and cook until al dente; drain.
    2. Melt butter in a large saucepan over medium-high heat. Stir in onions and garlic, and cook until slightly tender. Mix in mushrooms, and continue cooking 2 minutes. Place beef strips in saucepan and cook about 1 minute. Mix in stock, wine and lemon juice. Bring to the boil.
    3. In a small bowl, thoroughly blend flour with cold water until smooth. Reduce saucepan heat to low. While stirring constantly, slowly pour flour mixture into saucepan. Gradually return to boil while stirring rapidly, until sauce is thick and smooth. Cover saucepan and continue cooking 5 minutes, stirring occasionally. Remove from heat, let cool slightly and stir in soured cream. Serve over cooked pasta.

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    Reviews & ratings
    Average global rating:
    (174)

    Reviews in English (143)

    by
    249

    I left out the Burgundy because I didn't have any on hand. I wouldn't recommend adding the raw steak to the cooking onion mixture. It doesn't develop a beef flavor. Better to brown the beef in a separate pan and add it, together with some of the juices, to the onion mixture. 14 ounces of consomme makes a pretty liquid sauce. If you have absorbent noodles they will take some of the liquid. But I'd recommend making the thickening liquid (flour and water) with 3 tablespoons of flour. You don't have to use the whole amount, just add as necessary. (I ended up using 3 Tbs of flour). Either that, or start by using only 9-10 ounces of the consomme and adding more as needed to keep the sauce at the right consistency. As to the lemon juice, that can really overpower a dish. I took 1/2 of a lemon and "forked" it over the pan a couple of times. I probably added less than 1/2 of a teaspoon. A little fresh lemon juice goes a long way. These exceptions aside, this is a really nice and easy recipe. I wouldn't hesitate to serve it to company. Thanks for letting us have this dish!  -  02 Mar 2006  (Review from Allrecipes US | Canada)

    by
    155

    I think this recipe turned out really well. I did make a few changes...I tossed the raw sliced meat with salt, pepper and about 2 tablespoons of flour. Then I browned the meat BEFORE I cooked the onions, etc. Once the meat was browned I removed it from the pan with the "gravy" that was made from the drippings and the flour. Then I added a bit more butter to the pan and sauteed the onions and garlic in the SAME pan - this way you get the flavor from the leftover drippings and browned pieces in the pan (some reviews said the flavor was bland so I thought this could help). I also cooked the mushrooms longer than the recipe called for to cook out more moisture since many previous reviews said the sauce was too runny. I also used 1/2 the amount of onions called for, added a few glugs of Brandy rather than Burgundy (I didn't want my sauce to be reddish), and didn't use quite as much lemon juice as called for in the original recipe.  -  19 Oct 2007  (Review from Allrecipes US | Canada)

    by
    142

    I loved this recipe for stroganoff. The lemon did make it! As for the other reviewers who said it was too thin of a sauce, I must remind you to use consomme and not broth. I bet this is what makes the difference. Consomme has gelatin added. I used consomme, and my sauce was plenty thick.  -  12 Dec 2006  (Review from Allrecipes US | Canada)

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