Anyone have a good, authentic recipe for Beef Stroganoff?

Question

My mom always made it with her recipe from my russian grandmother but we cant find it...help?

Answer 1

My wife makes the BEST Beef Stroganoff! Here is her recipe from Auntie Karen:

Auntie Karen’s Beef Stroganoff

2 pounds beef tenderloin (I usually use London Broil. When it’s on sale, I stock up.)
1/4 c. butter
6 ounces mushrooms
21 ounces condensed beef broth (approx. 2 2/3 c.) (I use whatever broth I have on hand…sometimes even bouillon cubes in water.)
1/2 c. onion
1/4 c. ketchup
1 1/2 T. garlic salt
1 t. minced garlic
1/3 c. flour
2 c. sour cream
Cut the meat across the grain. Melt butter in a skillet and stir sliced mushrooms in. Brown mushrooms. Remove and set aside. Brown meat. Reserve 2/3 c. broth and stir the rest in. Add onions, garlic, ketchup, garlic salt and cover. Simmer for 15 minutes. Blend flour and the rest of the broth. Stir into meat. Add mushrooms and boil, stirring constantly for 3 minutes. Take off heat. Stir in sour cream.

Serve over noodles or rice.

Enjoy!

Answer 2

Russian Beef Stroganoff
Servings
4-6

INGREDIENTS:
Russian Kasha 2 pounds tenderloin, top sirloin, or other fine steak, cut into thin strips
2 large yellow onions, peeled and chopped
4 tablespoons olive oil or butter (The latter is traditional and preferred.)
salt and freshly ground black pepper to taste
1/2 pound mushrooms, sliced (Russia, particularly southern Russia, is famed for its variety of readily)
GARNISH: parsley or, preferably, fresh dill pickled fancy mushrooms-somewhat like the Pacific Northwest. This dish is best made with morels, chanterelles, oyster mushrooms or any other delicate mushroom. Button mushrooms will do, as will dried fancy mushrooms.)
1/4-1/2 cup sour cream

1 The preparation of this dish is almost like Chinese stir-fry. Everything happens very quickly, so have plates and all the ingredients ready to go! Cook the kasha first, according to the directions (use raw egg-it really makes the kasha taste better). Keep the kasha warm in a covered pot. Slice the tenderloin into thin strips and have ready a large skillet (or even a wok!)
2 Brown the tenderloin strips in the skillet or wok over fairly high heat (not as high as in wok cooking, because you are using butter or olive oil). The steak may have to be cooked in two batches to avoid getting too wet and overcooked. In a separate pot or large skillet, brown the onion in the remaining olive oil or butter (traditional), salt, and pepper until the onion is slightly clear but not soggy.
3 When the tenderloin strips are nearly finished, add the mushrooms to the onion and cook briefly until heated but not soggy. Set aside the cooked tenderloin and cover for a moment to keep warm. With the heat on low, slowly add dollops of sour cream to the onion-mushroom mixture until a thick, creamy mix is achieved. Watch the heat to avoid curdling the sour cream. The sour cream should be heated just long enough to warm it. Pour any beef juices from the beef skillet or work into the mixture and stir to a creamy consistency.
4 Serve immediately on a plate in three separate piles, beef, kasha, and mushroom-onion sauce for diners to mix or eat separately. Add more salt and pepper, if desired. Garnish with parsley or dill. An alternative to frying the tenderloin is to broil the beef whole, the slice before serving.

Answer 3

yes, try this....

Ingredients
# 1 kg beef (boneless).
# 4 tb flour.
# 4 tb tomato paste.
# 150 g sour cream.
# 2 c broth.
# 1 tb flour pounded with butter.
# 1 ea onion.
# salt to taste.
# pepper.


Method
Slice beef across grains into very thin strips and toss the strips a little. Combine flour and salt and pepper to taste. Add beef strips and combine to coat evenly. Stew chopped onion in the pan until tender, and then add the beef to it. Fry on high heat until the meat is lightly browned.
Sauce: Fry 1 tb flour in butter for few minutes; add sour cream, tomato paste, and salt. The dissolve it in broth and cook for a while. Pour the sauce over the beef and stew on low heat for 15-20 minutes. Don't bring the sauce to a boil; otherwise the meat will be resistant to bite.
Beef Stroganoff is served with fried potatoes.

bon appetite

PHIL M

Answer 4

"Beef Stroganoff" - 6 servings
Everyone agrees that this dish is a nineteenth-century creation named to honor a Russian named Stroganoff. No one knows whether Stroganoff was a diplomat or a merchant, or whether the dish originated in Paris or St. Petersburg. The dish was originally made with beef tenderloin, the most tender portion of beef. In the United States, cooks have prepared it with every cut, from ground beef to round steak to sirloin. Beef is more tender today than it was a century ago, so sirloin is a good alternative to the more costly tenderloin.

1 1/2 lb. boneless beef sirloin or tenderloin steak, cut 1/2" thick
1/4 cup butter or margarine
1/2 lb. mushrooms; sliced
1 large onion; chopped
1 tbsp. all-purpose flour
1/2 tsp. dry mustard
1/2 cup dry white wine or beef broth
1 cup sour cream
1 tbsp. chopped parsley
1/2 tsp. salt
Hot cooked noodles

1) Freeze steak 1 hour to firm (makes slicing easier); trim and discard fat from meat. Cut steak into very thin 2x1/2" strips. Dry strips well on paper towels.
2) In 10" skillet over medium heat, in hot butter, cook meat just until color changes. With slotted spoon, remove to bowl.
3) In drippings in skillet, cook mushrooms and onion until very tender. Stir in flour and mustard until smooth. Gradually add wine; cook until mixture boils; stirring constantly. Return meat to skillet; stir in sour cream, parsley and salt, and heat through. Serve over noodles. Yields 5 cups.

Answer 5

Authentic Stroganoff Recipe

Answer 6

http://www.bettycrocker.com/Recipes/Recipe.aspx?recipeId=35228

I'm not sure how authentic...BUT it is Betty Crocker and "her" recipes have changed very little for the years and years and years they have been in print.