Looking for good Beef Stroganoff or Stroganov recipe?

Question

My mom used to make an incredible Beef Stroganoff or Stroganov recipe. It used to have stew meat, onions, sour cream and paprika in it. Do you have a recipe that would fit that bill?

Answer 1

Here's one using SMOKED paprika, which sounds right, since regular paprika doesn't really have much flavor. This one uses sirloin steak, though. When I make it, I use either round steak or chuck steak cut into strips, which is SOOO flavorful!

http://www.go-at-home.com/recipeDetail.asp?RecipeID=466

Here's another using stew meat & paprika:

http://www.thehungrybachelor.com/recipe-beef-stroganoff.htm

Polly

Answer 2

Beef Stroganoff Recipes


Ingredients:
1 1/4 pound fillet mignon or fillet of beef -- sliced
2 tablespoons butter
1 tablespoon olive oil
1/4 pound mushrooms -- sliced
1 1/2 tablespoon shallots or green onions -- minced
1 medium onions, to taste - optional -- sliced
2 tablespoons flour
1/4 cup sweet sherry
1 can beef broth
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup sour cream


Directions:

Slice meat thin, about 2"x2" (it is easiest to slice real thin by partially freezing the meat first) - be sure ALL fat is trimmed off. Heat 1 Tbsp. of butter and 1/2 Tbsp. oil in a large frying pan. Saute the mushrooms over medium heat for about 3 minutes. Add the onions and/or shallots, saute 2 minutes more. . .remove ALL from skillet.

Heat remaining butter and oil, until it bubbles, then add the meat and brown. Remove the browned meat from the pan. Put the flour in the pan and mix in with the oil in the pan until well blended. Gradually add the sherry and the beef broth, being sure the mixture is SMOOTH. Cook over high heat and turn to medium-high and cook down 1/2.

Add meat and season (to taste) and add the mushrooms/onions. Cook over medium-low heat about 5 minutes, stirring frequently. JUST BEFORE serving stir in sour cream. DO NOT ALLOW TO COME TO A BOIL- it will curdle. Serve over noodles.

NOTES : You can use beer in place of sweet sherry if you don't have any.

This recipe for Beef Stroganoff serves/makes 4

Answer 3

Beef Stroganoff
Contributed By: bryanlisaowen
Light 'n Fluffy Noodles


Ingredients
1.5 lbs Ground Beef
.5 cup Chopped Onion
3 tbsp. Butter
10.5 oz Condensed beef broth
1 tbsp. Worchestershire sauce
4 oz. Sliced Mushrooms (undrained)
1 cup Sour Cream
.25 cup Flour
3.75 cup Wide Egg Noodles (uncooked)

Preparation
Saute ground beef and onion in butter until meat is browned. Partially drain. Add broth (optional) and Worchestershire sauce. Cover and simmer until beef is tender, stirring occasionally. Add mushrooms with liquid. Combine sour cream and flour; blend into meat mixture. Cook 5 minutes or until sauce is thickened. Meanwhile, cook noodles according to package directions; drain. Serve stroganoff over noodles.

Answer 4

Right here on Yahoo in connection with cooksillustrated.com

I've made the complete recipe, and made it without some of the ingredients many times. All were good, add paprika if you like, use different cuts of meat, etc..I kinda like the simpler ones. Use this recipe to guide you on techniques, and take advantage of their testing with different ingredients.

Beef Stroganoff

The Problem: A bad beef stroganoff -- and there are plenty of them -- has an almost desperate anything goes feeling; a hodgepodge list of ingredients such as prepared mustard, paprika, Worcestershire sauce, cider vinegar, tomato paste, brown sugar, brandy, and sherry ultimately leads to divorce.

The Goal: A well-made stroganoff exhibits tender meat, a velvety sauce, and a surprising amount of flavor given its short cooking time; stroganoff may look and taste like a stew, but it is actually a quick pan sauté joined in holy matrimony with an even quicker pan sauce. We hoped to solve the mystery of beef stroganoff using a combination of flavor-enhancing cooking methods paired with a more limited shopping list.

The Solution: Choose beef tenderloin for superior texture. Saute button mushrooms, then brown the beef in the same pan and deglaze the pan with beef broth. For more complexity, prepare a sauce with onion, tomato paste, brown sugar, chicken broth, and wine. Add a small amount of flour to thicken the sauce, then finish with a big spoonful of sour cream to add complexity and tartness.


Ingredients

1. 1 1/2 tablespoons vegetable oil
2. 12 ounces white button mushrooms, wiped clean and halved if small, quartered if medium, cut into sixths if large
3. Table salt and ground black pepper
4. 3/4 pound beef tenderloin, cut into 1/2-inch long, 1/8-inch wide strips
5. 1/2 cup low-sodium beef broth
6. 1 tablespoon unsalted butter
7. 1 small onion, minced
8. 1 teaspoon tomato paste
9. 1 1/2 teaspoons dark brown sugar
10. 1 tablespoon unbleached all-purpose flour
11. 1/2 cup low-sodium chicken broth
12. 1/2 cup dry white wine
13. 1/3 cup sour cream
14. 8 ounces egg noodles, cooked in salted water, drained, and tossed with
15. 2 tablespoons butter

Serving size: 4 servings

Cooking Directions

1. Heat 1 tablespoon oil in heavy-bottomed 12-inch skillet over medium-high heat until hot and shimmering, but not smoking, about 2 minutes; swirl to coat pan. Add mushrooms and cook over high heat without stirring for 30 seconds; season with salt and pepper and continue to cook, stirring occasionally, until mushrooms are lightly browned, about 4 minutes longer. Transfer to medium bowl.

2. Return skillet to high heat, add remaining 1/2 tablespoon oil; swirl to coat pan. Place tenderloin strips in skillet. Using tongs, spread the meat into single layer, making sure that strips do not touch, and cook without turning until well-browned on first side, 2 minutes. Turn strips and cook on second side until well-browned, about 1 minute longer. Season with salt and pepper to taste and transfer to bowl with mushrooms.

3. Add beef broth to skillet, scraping up browned bits on pan bottom with wooden spoon; simmer until broth is reduced to 1/4 cup, about 3 to 4 minutes. Transfer broth to bowl with mushrooms and beef, scraping skillet clean with rubber spatula.

4. Return skillet to medium-low heat and add butter; when butter foams, add onion, tomato paste, and brown sugar. Cook, stirring frequently, until onion is lightly browned and softened, about 6 minutes; stir in flour until incorporated. Gradually whisk in chicken broth and wine; increase heat to medium-high and bring to boil, whisking occasionally, then reduce heat to medium-low and simmer until thickened, about 2 minutes. Whisk liquid from mushrooms and beef into sauce and simmer to incorporate. Stir about 1/2 cup of hot sauce into sour cream, then stir mixture back into sauce. Add mushrooms and beef; heat to warm through, about 1 minute. Adjust seasonings with salt and pepper and serve over buttered egg noodles.

Yield: 4 servings (Serving size: 4 servings)