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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

BEEF STROGANOFF Recipe

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This recipe for BEEF STROGANOFF is from Dorman Family Cookbook Our Kitchen Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. steak (can be fillet, tri-tip, brisket), cut into cubes
1 lb.mushrooms, sliced
1 onion, chopped
1 envelope onion soup mix
½ c. white wine
16 oz. sour cream
1 can cream of mushroom soup - regular or fat free (optional)
Directions:
Directions:
If the beef you're using is raw (not cooked leftovers), saute with a little butter and salt and pepper. Don't cook through, just brown. Remove from pan and then saute the mushrooms and onions until caramelized and golden.
Add the beef back in along with the onion soup mix; stir and coat the ingredients. Then add the wine and simmer on low for 30-45 minutes. The beef will get more tender as the time goes on. Add the sour cream about 10 minutes before serving and make sure it all heats through again. If sauce seems too thin, blend in 2-3 tbsp. of cream cheese.
Occasionally, I use the cream of mushroom soup as well in the simmering sauce to make it more silky - really depends on the type of meat I'm using. I don't always add it...
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
I like to serve this dish over egg noodles with peas on the side. But, any pasta or rice will work.

 

 

 

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