Beef Stroganoff recipe? *results*
Does anyone have a good beef stroganoff recipe they would be willing to share?
I used this recipe
http://allrecipes.com/Recipe/easy-beef-stroganoff/detail.aspx
Turned out alright. Was missing something though. It also didn't have enough sauce as I would have liked.
The search continues!
No picture because it looks absolutely disgusting.
This is the basic one I use. Add more COM, sour cream and ketchup to make saucier.
1 pound lean thin steak, cut in strips
1 medium onion, sliced
1 clove garlic, minced
1 can (10 3/4 ounces) cream of mushroom soup
1 cup sour cream
4 tablespoons ketchup
2 teaspoons Worcestershire sauce
1 can (4 ounces) mushrooms, do not drain
1 bag egg noodles
1 tablespoon butter
How to cook:
Step 1: Take a small amount of oil in a skillet, brown meat in it.
Step 2: Add onion and garlic and cook just until tender. Combine soup, sour cream, ketchup, Worcestershire sauce, and mushrooms with liquid.
Step 3: Stir to blend all ingredients properly. Pour over the meat and heat through.
Step4: Toss noodles with the butter.
Looks best when served in separate serving bowls or chafing dishes.
Mom's recipe (not very exact, we wing it)
Cook 1 lb ground meat (or 1.25lb "whole", cut into chunks and coated in flour) (beef, venison, or even turkey) and a diced onion in a pan with a little oil.
Once cooked, add a good bit of paprika, a pinch of salt, some oregano, a bay leaf or two, about a quarter-cup of red wine or cooking sherry, and a can of beef consomme (can use broth instead). Thicken with flour if using ground meat.
Cover and simmer on low heat for ~45 min. Stir in some sour cream, cook covered another 15 minutes. Serve with rice and/or egg noodles.
If you absolutely must, add mushrooms when the broth goes in. I don't like mushrooms.
Remember the paprika, it makes the dish.
edit: forgot the wine
I'll throw mine in.
Cut beef (or venison) across the grain into small strips app. 1/2" x 1 1/2". Season well with salt, pepper, and paprika. Set aside.
In large skillet saute one medium diced onion in 2 tsp. butter until edges are translucent then add 2 large cloves garlic diced and 8oz sliced mushrooms.
When mushrooms have given up their liquid and onions are fully translucent, add beef and 1/2 bottle hearty red wine (burgundy or cabernet) to skillet. Simmer uncovered until reduced by 1/2.
When reduced add remaining 1/2 bottle wine and 26 to 30 oz beef stock. Cover and braise until beef is tender, app. 30 min.(venison will take longer).
After beef is done add 24 oz sour cream, 2 oz chopped chives, and 4 oz prepared horseradish. Use cornstarch dissolved in COLD water to thicken if desired. Simmer for 10-15 min. until heated through and consistency desired is reached.
Serve over noodles or rice.
Here is an easy one I tried that was really, really good.
I found it in this thread (which is now archived) -
http://www.ar15.com/forums/t_1_5/1193269_Who_s_got_a_killer_Beef_Stoganoff_recipe_.html
Which links to the recipe here -
http://www.camp-cook.com/forum/viewtopic.php?t=2634&highlight=beef+strog
I never leave a pot luck dinner with any of this dish as a left over. It's the best recipe for beef stroganoff I have ever encountered.
1 lb. stew meat or round steak, cut into short, thin strips
1 package dry onion soup mix
2 10 oz. cans cream of mushroom soup
2 cups sliced fresh mushrooms or two 4 oz. cans of drained mushrooms
1 cup red cooking wine
flour
oil
pint sour cream
Lightly flour the meat and then brown it in a bit of oil in your dutch oven. Add the onion soup mix, cream of mushroom soup, mushrooms and wine to the browned meat and mix the result thoroughly. Cook at 350 degrees for at least 1 hour, stirring occasionally.
Remove from the coals and mix in the sour cream. Serve stroganoff over noodles or rice. I usually stir a 1 pound package of cooked noodles into the pot just after mixing in the sour cream.
For a 350 degree 12" oven use 10 coals on the bottom and 14 on top. For a 14" oven, use 12 coals on the bottom and 16 on top.
