Beef Stroganoff is a rich beef dish with a lovely sauce made with beef broth and sour cream. In America, beef stroganoff was considered a gourmet meal in the 1960s with recipes from Joy of Cooking and Craig Claiborne at the New York Times. No one is certain how long Russians have been making beef stroganoff, but a recipe is in an 1861 cookbook!
You will need a pasta pot, cooking spoon, sharp knife, large cooking spoon, and cutting board for meat.
Cook noodles in boiling water according to package directions. Drain.
While waiting, trim the fat from the beef. Cut the meat about ¼ inch wide, diagonally across the meat. Cut each slice into 1-inch pieces.
Place butter in the pan and turn on high heat. Immediately when the butter melts, add the olive oil and turn down the heat to medium high. Add the sliced mushrooms. Add herbs. Stir and flip the mushrooms until soft, about 7 minutes. Remove the mushrooms to a bowl. Tip: Do not add salt to mushrooms while cooking. I use herbs such as rosemary, thyme, oregano, or tarragon.
Add flour to ½ cup of beef broth. Stir well until all lumps are gone. Tip: I use arrowroot for a lighter sauce.
Add the beef to the hot pan. Season with salt, pepper, and garlic powder. Brown both sides of the beef until just a small amount of pink is showing. Tip: I use Paula Deen’s house seasoning, 1/4 cup salt, 1 tbsp black pepper, 1 tbsp garlic powder.
Add ½ cup beef broth, minced onion, minced garlic, and ketchup. Stir well. Simmer for 15 minutes. Tip: I use my homemade ketchup. You can also substitute tomato paste with a few dashes of Worcestershire sauce.
Stir in the broth and flour slurry. Add mushrooms. Raise the heat to medium high and stir while sauce thickens up.
Add the sour cream and heat through.
Serve over wide egg noodles. Serves 4. Serve with salad, green beans, or broccoli. Beef stroganoff can also be served over rice or shoe string potatoes.
Beef stroganoff is old school comfort food with braised beef chunks, mushrooms, and sour cream. Serve over egg noodles, rice, or potatoes.
Ingredients
- 1 lb. beef tenderloin or sirloin
- 1 tbsp butter
- 2 tbsp olive oil
- 2 8 oz. sliced fresh mushrooms
- 1 tsp dried rosemary (or thyme or tarragon or herb mix)
- ½ tsp salt/pepper/garlic powder mix
- 1 cup beef bouillion (Tip: use canned or dissolve bouillion cube in warm water)
- 1 tsp dried minced onion
- 2 tbsp catsup
- 4 tsp minced garlic
- 1 tbsp flour
- 1/3 cup sour cream
- 2 cups uncooked wide egg noodles
Instructions
- Cook noodles in boiling water according to package directions. Drain.
- While waiting, trim the fat from the beef. Cut the meat about ¼ inch wide, diagonally across the meat. Cut each slice into 1-inch pieces.
- Place butter in the pan and turn on high heat. Immediately when the butter melts, add the olive oil and turn down the heat to medium high. Add the sliced mushrooms. Add herbs. Stir and flip the mushrooms until soft, about 7 minutes. Remove the mushrooms to a bowl.
- Add flour to ½ cup of beef broth. Stir well until all lumps are gone.
- Add the beef to the pan. Season with salt, pepper, and garlic powder. Brown both sides of the beef until just a small amount of pink is showing.
- Add ½ cup beef broth, minced onion, minced garlic, and ketchup. Stir well. Simmer for 15 minutes.
- Stir in the broth and flour slurry. Add mushrooms. Raise the heat to medium high and stir while sauce thickens up.
- Add the sour cream and heat through.
- Serve over wide egg noodles. Serves 4. Serve with salad, green beans, or broccoli. Beef stroganoff can also be served over rice or shoe string potatoes.
Notes
1. Do not add salt to mushrooms while cooking. I use herbs such as rosemary, thyme, oregano, or tarragon. 2. I use arrowroot for a lighter sauce. 3. I use Paula Deen's house seasoning, 1/4 cup salt, 1 tbsp black pepper, 1 tbsp garlic powder. 4. I use my homemade ketchup. You can also substitute tomato paste with a few dashes of Worcestershire sauce.
Nutrition for beef stroganoff
1 whole recipe of beef stroganoff with egg noodles is about 2109 calories. 1 serving is about 528 calories. Nutrition facts are approximations.
Resource links for beef stroganoff
- http://www.foodtimeline.org/foodmeats.html#beefstroganoff
- History of beef stroganoff from Food Timeline
- https://www.newyorker.com/magazine/2012/04/16/the-borscht-belt
- The Borscht Belt from the New Yorker
Let’s talk story
Why do I like Russian food? When I was in high school, Nixon opened up relations with the Soviet Union. I got to go on a class trip to Moscow and St. Petersburg with my teachers, Mr. Graham and Mr. Maranian. Incredibly mind expanding! I had the chance to go to St. Petersburg again as an adult, and the food had really improved! Beef stroganoff has the mushrooms and sour cream, Russian ingredients I enjoy.
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I love going over my mom’s old recipes – you’ve inspired me to do more! Thanks for sharing this great recipe – hope to see you next week too!! Your recipes look so enticing!
Thanks, Helen. I enjoy learning about healthy eating and trying to update these old family favorites!
This looks quite tasty!! I’d love to have you share this at the What’s for Dinner party on my blog!
http://www.lazygastronome.com/whats-for-dinner-sunday-link-up-150/
Hey Helen, Thanks for reading! It was fun to revisit and revamp this old recipe.