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Nutrition Facts
Serving Size 1 (473g) Recipe makes 4 servings
Calories 849
Calories from Fat 640		(75%)
Amount Per Serving		%DV
	Total Fat 71.2g	109%
	Saturated Fat 35.5g	177%
	Monounsaturated Fat 24.5g
	Polyunsaturated Fat 3.6g
	Trans Fat 0.0g
Cholesterol 189mg		63%
Sodium 715mg		29%
Potassium 884mg		25%
Total Carbohydrate 15.4g		5%
	Dietary Fiber 1.0g	3%
	Sugars 3.3g
Protein 37.6g		75%
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Beef Stroganoff

Recipe #12901 | 40 min | 10 min prep | add private note

⁽¹⁴⁾ RATE IT NOW Print Recipe

By: Sara C
Oct 19, 2001

This is wonderful when you have family that is always late. You can put almost anything you have in your kitchen in it and it will still come out okay. Can also be made by putting all ingredients in crock pot on low for at least 8 hrs.

SERVES 4 -6 (change servings and units)

Ingredients

1 1/2 lbs stew meat (tenderized works best)
1 onion, chopped
3 tablespoons butter
1 jar mushroom
1 can condensed cream of mushroom soup
1 container sour cream, divided
white wine (as needed for taste)
Worcestershire sauce (as needed for taste)
2 teaspoons garlic powder
1 teaspoon pepper
milk (if needed)
flour (if needed)
cooked egg noodles

Directions

1
Heat butter in large skillet.
2
Add stew meat, cook on med heat until browned stirring often.
3
Take meat out of skillet and set aside.
4
Add onion and saute in the butter until almost clear.
5
Add mushrooms, and cook until onion is clear.
6
Put meat back into pan, add cream of mushroom soup, wine, worstichire sauce, garlic and pepper.
7
Stir constantly until soup turns to liquid.
8
Decrease heat to Low, cover and simmer.
9
This can simmer for 10 min to 4 hrs depending on taste.
10
You can add flour to thicken it or milk to thin it out as needed.
11
When almost finished at half of the tub of sour cream.
12
Serve over cooked egg noodles with the remainder of the sour cream as a topping.

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Featured Reviews for This Recipe

From: KathleenP

On Jul 14, 2009

This stroganoff was delicious; even my picky pre-teen daughter enjoyed it, and asked to have it made again. I used 1/4 cup of Pino Grigio for the wine, and substituted Smart Balance spread for the butter, because I didn't have any butter on hand. I cooked it in the crockpot for 6 hours, then served over egg noodles, this has a nice tangy taste.

1 person found this review helpful

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From: Chef #812244

On Jun 9, 2009

Yummm! This was sooo good.

1 person found this review helpful

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From: Breezytoo

On Apr 7, 2008

I've been making this version for years as it was the way my mom used to make it and was our favorite! I use eye of the round steak cut up and brown the meat and onions together in about a Tbsp of olive oil rather then the butter, use a half pound of fresh mushrooms and no white wine. I use a 16 ounce container of light sour cream, mixing it well with the soup and Worcestershire sauce before adding to the beef and let it simmer at least 2 hours so the meat is fall apart tender and the flavors meld. This is a delicious recipe and very easy to put together! Its really good over mashed potatoes or white rice too! Thanks for sharing!

4 people found this review helpful

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From: shelbyrose

On Apr 12, 2007

Mmmm, this was so good! True comfort food at its best. After browning the beef, onion and mushrooms (I used fresh), I deglazed the pan with the wine, then followed the rest of the recipe as written. Made this on the stove top and it simmered on low for a little over an hour. Thanks for a keeper, Sara C.

4 people found this review helpful

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