Diane's Beef Stroganoff Recipe
You don't need canned soup to make an elegant, rich beef and mushroom Stroganoff to serve over egg noodles. Plenty of simmering time will build the flavor.
This is a fairly lean version of beef stroganoff, as most recipes call for more cream. This is something you can easily adjust to your tastes. I like a little thicker version, with just enough sauce to coat the meat and noodles.
Classic beef stroganoff with no shortcuts means beef tenderloin cooked in butter, onions, mushrooms, and sour cream, served over noodles.
This easy and quick beef stroganoff is a hearty weeknight choice full of ground beef and a rich sour cream gravy served over egg noodles.
Here's a classic beef stroganoff recipe featuring top round steak, fresh mushrooms, and egg noodles that's easy to make in a slow cooker.
Delicious with the following adjustments based on others feedback: Double recipe - 2 pounds good sirloin Low setting 5-6 hours. No water, only beef broth - 1 can. No chopped onions. Use 1 packet of Onion soup mix. Add a large dollop (1/2 cup) of sour cream at the end. Add sauteed mushrooms near end.
Make this beef stroganoff soup with minimal effort and basic ingredients to make leftover beef something new, flavored with cognac and dill.
A traditional beef and mushroom Stroganoff with a touch of tomato and white wine is finished with sour cream for a great skillet dish to serve over rice or egg noodles.
This tried-and-true Russian beef stroganoff recipe dresses up dredged sirloin strips with a homemade beef and mushroom gravy.
Strips of chuck roast simmered with green onions and mushrooms, then flavored with mustard and a good Rhine wine make a delicious beef stroganoff.