Can someone please tell me their best beef stroganoff recipe?I've made this before but was hoping to?

Question

see what versions you guys use. Thanks

Answer 1

Beef Stroganoff

INGREDIENTS
2 pounds beef chuck roast
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 ounces butter
4 green onions, sliced (white parts only)
4 tablespoons all-purpose flour
1 (10.5 ounce) can condensed beef broth
1 teaspoon prepared mustard
1 (6 ounce) can sliced mushrooms, drained
1/3 cup sour cream
1/3 cup white wine
salt to taste
ground black pepper to taste

DIRECTIONS
Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper.

In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.

Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender.

Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste.

Answer 2

Beef Stroganoff
Serving Size : 6

1 1/2 pounds beef tenderloin -- cut in thin strips
2 tablespoons all-purpose flour
2 tablespoons butter
2 tablespoons olive oil
1 1/2 cups beef bouillon
1/4 cup sour cream
2 tablespoons tomato paste
1/2 teaspoon paprika
salt to taste

Dredge beef in flour. In a heavy skillet, melt butter w oil & brown the beef (about 5 minutes). Slowly add bouillon to beef, stirring well. Bring to a boil.

Combine sour cream, tomato paste, paprika, & salt. Slowly stir sour cream mixture into beef mixture. Turn heat to low & bring to a bare simmer. Cook 15-20 minutes, stirring frequently and never allowing mixture to boil.

Serve with rice or egg noodles.

Answer 3

Ok - promise me you won't laugh but the best and easiest recipe I've been using the past year or so is this:

Go to GFS and purchase a 5 pound bag of pre-made meatballs and a large can of the stroganoff sauce, place in a crock pot and you have the best tasting stroganoff with little to no effort. I have been serving these over rice, noodles or as party appetizers and people rave about them and beg for my recipe. There you go - it's yours!

PS - you could use thinly sliced flank steak, sirloin or even round streak if you desire, but believe me, the meatballs are great!

Enjoy!

Answer 4

Beef Stroganoff

INGREDIENTS
1/4 cup butter
1 1/2 pounds sirloin tip, cut into thin slices
1 onion, chopped
1 (16 ounce) container sour cream
DIRECTIONS
Melt butter in a large skillet over medium heat. Add beef and the onions; cook until the meat is browned and the onion tender.
Stir in sour cream, and heat through. Do not boil.

Answer 5

INGREDIENTS
2 pounds ground beef
2 onions, chopped
1 clove garlic, minced
1 (4.5 ounce) can mushrooms, drained
2 teaspoons salt
1/4 teaspoon ground black pepper
2 cups hot water
6 cubes beef bouillon
4 tablespoons tomato paste
1 1/2 cups water
4 tablespoons all-purpose flour
DIRECTIONS
Heat a large skillet over medium-high heat. Add ground beef, add onions, garlic, and mushrooms; saute until onion is golden brown. Season with salt and black pepper.
Stir 2 cups hot water, bouillon cubes, and tomato paste into meat mixture. Stir together 1 1/2 cups cold water and flour; stir into pan. Reduce heat to low, and simmer for 1 hour