Classic Beef Stroganoff
- 4 tablespoons butter
- 675g (1 1/2 lb) sirloin steak, cut into thin slices
- 1 onion, chopped
- 2 (200ml) cartons soured cream
Prep:5min › Cook:10min › Ready in:15min
- Melt butter in a large frying pan over medium heat. Add beef and onion; cook until the meat is browned and the onion tender.
- Stir in soured cream, and heat through. Do not boil.
Something else. I gave this recipe an excellent rating because with a little modifying- Sue's recipe is just the start of a terrific stroganoff. * Substitute veg. oil for butter * I used a sirloin steak. I partially froze it to make slicing strips thin and easy. * Fresh mushrooms are a must!! Crimini will do. * A splash of dry sherry adds wonderful depth of flavour *Beef stock will remove the coveted brown bits from bottom of the pan. *225ml of soured cream is sufficient *Add Paprika, freshly grated black pepper & salt to season dish to perfection. My food critics, a husband and five kids, loved it. Thank you, Sue for the beginnings of a mouth-watering dinner. - 24 Jul 2008
Used different ingredients. This recipe does not do Stroganoff any justice. It is supposed to be a dish for Russian royalty! Use evenly cut fillet steak strips, mushrooms, shallots, paprika,salt, brandy, butter and soured cream. - 02 Nov 2010
Altered ingredient amounts. Add some mushrooms. I also like to put a little brandy to the steak and ignite before adding the cream, just for the extra flavour - 24 Jan 2009