http://www.camp-cook.com/forum/viewtopic.php?t=2634&highlight=beef+strog*????

Mine involves canning, but it's excellent. Can either beef or venison as your normally would in pint jars. This is the work intensive part. To make stroganhoff, just dump the desired amount (1 or 2 pints) into a medium sauce pan, heat on medium and stir in sour cream (2 cups / pint) and voila.

Stroganoff is more than beef and sour cream last time I checked.

Any great one I have tasted had red wine in it it also.

hamburger helper

Tagged for ideas also.

I take my beef stroganoff very seriously!! I've been using the classic Joy of Cooking recipe for years. It is the closest I've ever come to beef stroganoff as it was served to me in Russia. So my best advice, to be true and authentic, is to use the Joy of Cooking recipe.
Best cookbook I've ever owned. Nothing else comes close to that book's quality.

That's how I do my canned venison as well! I add flour to make a gravey as well. I also add kitchen bouchet and/or maggi liquid seasoning stuff.

I add a can of mushrooms sometimes.

Here's mine...............

3 lbs ground beef
3 lbs noodles
3 lbs stroganoff gravy
3 t Arsenic

mountain house pack.

boil 2 cups of water, add to pack, wait 10 minutes, stir, eat.

Cube meat, toss in flour seasoned w salt/pepper to coat. Brown quickly in butter. You want the meat raw in the middle still.
Add diced onions to pan. You may need to add some more butter. The moisture from the onions should deglaze the pan. Add shrooms once onions are translucent. You can further deglaze the pan with some cooking sherry. Add beef broth to pan, bring to a boil. If it does not thicken to the desired consistency, you can make a thickener with some broth and flour or a beurre manie. Remember that a sauce thickened with a flour, roux, etc will not reach it's full potential consistency until it boils.
Add browned meat and cook to desired doneness. Stir in sour cream (DO NOT use low fat or "light") immediately before serving over noodles, dumplings, or your starch of choice.

I'll be giving that a shot.

We had that for dinner last night.

Ingredients:
1 package Beef flavored ramen


1 can Dinty Moore beef stew


Recipe:
Boil noodles, Heat stew in sauce pan, Mix, Season to taste, Serve.

I invented that one back in college. Yessir, we ate like kings that day.

Cook the beef, wait for it to cool down to room temperature.

Add some O104:H4 strain E. Coli.

Voila. Killer Beef Stroganoff.

I'm all out of 0104:H4. Will some year old H1N1 work in a pinch?

Depends on how well you've cultured and preserved it. For best results, inhale the meal instead of swallowing it.

Touché

This is a family favorite made with beef tenderloin.

America's Test Kitchen Beef Stroganoff

Americas Test Kitchen Beef Stroganoff

Recipe Author: Americas Test Kitchen Cookbook
Rating: / (1 votes)
Description:
Serves 4
Prep Time: 10 mins Total Time: 45 Mins



Ingredients:

Salt
8 ounces of egg noodles (3 cups)
3 tablespoons unsalted butter
2 tablespoons vegetable oil
12 ounces white button mushrooms, trimmed and halved
12 ounces beef tenderloin, cut into 1/8 inch strips
Pepper
3/4 cup dry red wine
1 onion minced
1 1/2 teaspoons brown sugar
1 teaspoon tomato paste
1 tablespoon all purpose flour
1/2 cup low sodium chicken broth
1/2 cup sour cream





Preparation:

1. Bring 4 quarts water to a boil in a large pot. Add 1 tablespoon salt and the noodles (Light n fluffy extra wide noodles are the best) and cook, stirring often, until they are almost tender but still firm to the bite. Drain the noodles, then return to the pot and toss with 2 tablespoons of the butter. Cover to keep warm.
2. Meanwhile, heat 1 tablespoon of the oil in a 12 inch skillet over medium high heat until shimmering. Add the mushrooms and 1/4 teaspoon salt and cook until lightly browned, about 5 minutes, then transfer to a bowl.
3. Pat the beef dry with paper towels, then season with salt and pepper. Add the remaining 1 tablespoon of oil to the skillet and return to medium high heat until just smoking. Brown the beef, about 5 minutes, then transfer to the bowl with the mushrooms.
4. Add 1/4 cup of the wine to the skillet and return to medium heat. Simmer, scraping up any browned bits, until syrupy, about 1 minute. Transfer the wine to the bowl with the mushrooms and beef.
5. Add the remaining 1 tablespoon butter to the skillet and melt over medium heat. Add the onion, brown sugar, and tomato past and cook until the onion is lightly browned, about 5 minutes. Stir in the flour and cook for 1 minute. Whisk in the broth and remaining 1/2 cup wine and simmer until thickened, about 2 minutes.
6. Add any accumulated juices from the mushrooms and beef. Stir about 1/2 cup of the sauce into the sour cream, then stir the sour cream mixture into the sauce. Add the mushrooms and beef and let warm through. Season with salt and pepper to taste. Serve over the warm buttered egg noodles.




Notes:
Sour cream can curdle if added directly to hot liquid. To prevent this, temper the sour cream by stirring a little of the stewing liquid into it and then stirring the warmed sour cream mixture back into the pan of stroganoff. To ensure that the stroganoff and noodles are done at the same time, start cooking the mushrooms (step 2) while you wait for the water to cook the noodles to come to a boil.




Preparation Time: 45 Min Difficulty: easy
Portion: 4 servings Country/Region: USA
Vegetarian: No Cost:
Last Updated: Sun 29 Jun 2008 22:30:09 MDT viewed: 1701 times viewed

EDIT –– note that I only use about 1/2-2/3 of an onion versus the 1 onion in the recipe.

I take it all back. Thanks to Uncle Coldbore you have redeemed yourself. I am going to try this one.

This one sounds epic.

Cut the meat think and against the grain. Mince the garlic.

Combine 1 tbsp flour and 1/2 tsp salt. Coat meat with flour mixture. Heat skilled, then add 2 tablespoons of butter. when the butter melts, add sirloin strips and brown them quickly on both sides. Don't overcook as it toughens the meat. Throw the meat it, toss it around (like stir fry) then remove. Add mushrooms (drained if canned), chopped onions, and minced garlic. Cook 3 or 4 minutes or until onion is crisp and tender.

Remove mushrooms and garlic from the pan (you can put it in the same bowl as the meat) and leave the drippings in the pan. Add two tablespoons of butter to the pan. Blend in three tablespoons of all-purpose flour. Add tomato paste. Stir in cold beef stock or one 10 1/2 ounce can of condensed beef broth. Cook and stir over medium-high heat till thickened and bubbly.

Return the meat, mushroom and garlic to the skillet. Stir in sour cream and dry white wine. Heat thoroughly. This won't take long and you don't want to over heat the sour cream. Do not boil. Keep warm over hot water (so you have a pot of hot water and you pour the Stroganoff into a smaller pot which is then placed in the pot of hot water). Serve over hot, buttered noodles.