Best recipe for beef stroganoff????????

Answer 1

Easy Beef Stroganoff

1½ pounds (600 gm) lean sirloin beef steak

6 - 8 white button mushrooms, sliced

3 medium onions chopped

2 cloves garlic, minced

2 cups (500 ml) beef stock

5½ ounce (156 ml) can of tomato paste

1½ cups (375 ml) sour cream

2 tbsp (30 ml) flour

3 tbsp (45 ml) olive oil

salt & pepper to taste

Hot cooked fettuccine noodles

Beef Stroganoff is a great classic dish that is very easy and quick to prepare. You can even substitute left-over roast beef, cut into strips and added after the onions and mushrooms are cooked.
The flavor is greatly enhanced if you make your own fettuccine noodles.
Trim excess fat from the beef and cut into 1/2" x 2" ( 1 cm x 5 cm) strips across the grain of the meat. Season with salt and pepper.
Heat a large frying pan until very hot, add the oil and cook the beef strips quickly - cooking in about three batches so that it fries and doesn't start to stew. Add the onion and continue to cook a few minutes more, then add the garlic and mushrooms.
Add the tomato paste and the beef stock, mix well, bring to a boil and continue to simmer.
Combine the flour and the sour cream in a small bowl then carefully add this to the pan, stirring well. Do not allow to boil but maintain the temperature until pasta and side dishes are ready.

Answer 2

Beef Stroganoff Recipe
Tbsp butter
1 pound of top sirloin or tenderloin, cut thin into 1-inch wide by 2 1/2-inch long strips
1/3 cup chopped shallots (can substitute onions)
1/2 pound cremini mushrooms, sliced
Salt to taste
Pepper to taste
1/8 teaspoon nutmeg
1/2 teaspoon of dry tarragon or 2 teaspoons of chopped fresh tarragon
1 cup of sour cream at room temperature
Melt 3 Tbsp of butter in a large skillet on medium heat. Increase the heat to high/med-high and add the strips of beef. You want to cook the beef quickly, browning on each side, so the temp needs to be high enough to brown the beef, but not so high as to burn the butter. You may need to work in batch
In the same pan, reduce the heat to medium and add the shallots. Cook the shallots for a minute or two, allowing them to soak up any meat drippings. Remove the shallots to the same bowl as the meat and set aside.
n the same pan, melt another 3 Tbsp of butter. Increase heat to medium high and add the mushrooms. Cook, stirring occasionally for about 4 minutes. While cooking, sprinkle the nutmeg and the tarragon on the mushrooms.
Reduce the heat to low and add the sour cream to the mushrooms. You may want to add a tablespoon or two of water to thin the sauce (or not). Mix in the sour cream thoroughly. Do not let it come to a simmer or boil or the sour cream will curdle. Stir in the beef and shallots. Add salt and pepper to taste.
Serve immediately.

Answer 3

Check out your Betty Crocker or Better Homes and Gardens cookbook, especially an older version that may have been your mothers. They both have fantastic recipes for beef stoganoff. I also believe that if you google it the recipes are available on-line.

Answer 4

Beef Stroganoff

This is wonderful when you have family that is always late. You can put almost anything you have in your kitchen in it and it will still come out okay. Can also be made by putting all ingredients in crock pot on low for at least 8 hrs.

40 min 10 min prep

1 1/2 lbs stew meat (tenderized works best)
1 onion, chopped
3 tablespoons butter
1 jar mushrooms
1 can condensed cream of mushroom soup
1 container sour cream, divided
white wine (as needed for taste)
Worcestershire sauce (as needed for taste)
2 teaspoons garlic powder
1 teaspoon pepper
milk (if needed)
flour (if needed)
cooked egg noodles

Heat butter in large skillet.
Add stew meat, cook on med heat until browned stirring often.
Take meat out of skillet and set aside.
Add onion and saute in the butter until almost clear.
Add mushrooms, and cook until onion is clear.
Put meat back into pan, add cream of mushroom soup, wine, worstichire sauce, garlic and pepper.
Stir constantly until soup turns to liquid.
Decrease heat to Low, cover and simmer.
This can simmer for 10 min to 4 hrs depending on taste.
You can add flour to thicken it or milk to thin it out as needed.
When almost finished at half of the tub of sour cream.
Serve over cooked egg noodles with the remainder of the sour cream as a topping.

Answer 5

? get your beef out and give it a good slapping. I imagine your husband likes it done a particular way, so feedback from him is important.