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.
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)
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)
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)