Beef Stroganoff

From: Einas

On Jan 26, 2007

my husband fell in love with this, he asks me to make it all the time. i do serve it with mash instead of noodles, but its lovely. it's better than resturant stroganoff.

From: Karen From Colorado

On May 29, 2006

From: Donna Matthews

On Feb 26, 2005

The quantities in this recipe are very flexible. I used a pound of boneless beef chuck roast that I had cut into chunks for stewing, so it took more seasoned flour to cover it. I also had a LOT of fresh mushrooms to use up (almost a pound), so I pretty much doubled all the rest of the ingredients. I also used the tomato paste because I keep a small opened can of it in my freezer (in zip-top freezer bag so I can cut out small quantities when I need them)I cooked it ahead,through the step of adding the beef and vegetables back into the gravy. It could have been frozen at this point. Several days later, I was able to just reheat, add the sour cream and wine, and cook the noodles. Steamed broccoli went nicely with it both from a taste and presentation point of view. My meat was a bit tough (what can you expect from budget beef cuts); the sauce was marvelous. I was glad I had doubled it so there was lots to cover the noodles.

From: Sackville

On Dec 30, 2005

We have nearly the same recipe, also from a Better Homes & Gardens cookbook, except our version uses fresh mushrooms and sherry instead of white wine. It is my husband's favourite meal. True comfort food!