Beef Stroganoff

From: KK - Chef #426156

On Jun 9, 2009

This is a very good recipe to use as a base for this dish. We then used fresh mushrooms, less onion and sour cream, and more beef broth. Also, we mixed a teaspoon of concentrated tomato paste with a drop or two of worchestershire sauce and some beef broth (to make it easier to blend in), but then added it to taste and didn't use it all. DH can be pretty fussy about this type of food, but even he loved it! Thanks for the recipe, Caryn. KK

From: Maya's Mama

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: 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!