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If you've ordered stroganoff from restaurants but never tried to tackle it in your own kitchen, you've come to the right place. The classic meat and mushroom dish in sour cream sauce might seem complex, but this recipe takes the mystery out of it and helps turn your kitchen table into a restaurant table for the night!
serves/makes:
ready in:
30-60 minutes
8 reviews
3 comments
ingredients
1 1/4 pound filet mignon or filet of beef, sliced
2 tablespoons butter
1 tablespoon olive oil
1/4 pound mushrooms, sliced
1 1/2 tablespoon shallots or green onions, minced
1 medium onions, to taste, optional, sliced
2 tablespoons flour
1/4 cup sweet sherry
1 can beef broth
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup sour cream
directions
Slice meat thin, about 2"x2" (it is easiest to slice real thin by partially freezing the meat first). Be sure all fat is trimmed off.
Heat 1 Tbsp. of butter and 1/2 Tbsp. oil in a large frying pan. Saute the mushrooms over medium heat for about 3 minutes. Add the onions and/or shallots, saute 2 minutes more; remove ALL from skillet.
Heat remaining butter and oil, until it bubbles, then add the meat and brown. Remove the browned meat from the pan.
Put the flour in the pan and mix in with the oil in the pan until well blended. Gradually add the sherry and the beef broth, being sure the mixture is smooth. Cook over high heat and turn to medium-high and cook down 1/2.
Add meat and season (to taste) and add the mushrooms/onions. Cook over medium-low heat about 5 minutes, stirring frequently.
Just before serving stir in sour cream. DO NOT ALLOW TO COME TO A BOIL; it will curdle. Serve over noodles.
cook's notes
You can use beer in place of sweet sherry if you don't have any.
added by
rec.food.recipes G.K. hiflier
nutrition data
609 calories, 48 grams fat, 10 grams carbohydrates, 30 grams protein per serving. This recipe is low in carbs.
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reviews & comments
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hurricanealley REVIEW:
July 2, 2013I didn't use filet mignon because that was just to expensive. I did get some beef tenderloin on sale so I used that. This was one of the best stroganoffs I've ever had, probably because it was made traditionally and didn't contain any mixes or salty soups. It is totally restaurant quality.
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Erin May 13, 2009
Okay, great reviews and all but what size can of beef broth do I use???
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CDKitchen Staff Reply:
Whenever a recipe simply states something like "1 can", assume it is the most common size of that can. In this case, beef broth most commonly is found in 14-15 oz cans.
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Guest Foodie REVIEW:
November 5, 2008This was a really amazing recipe. Not difficult at all and it tasted so good. I made it for the first time last night and everyone in my family went back for seconds. And that is a RARE occurance in my family.
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barb October 16, 2008
Does anyone know if you could cook this in a crockpot and whether you would make any changes if you did? It sounds delicious.
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GAIRESYD REVIEW:
June 17, 2008I MADE THIS FOR A FATHERS DAY DINNER WITH A LARGE GROUP. I USED LONDON BROIL STEAK TO KEEP THE COST DOWN. THE ONLY CHANGE I MADE WAS ADDING THE MEAT TO THE LIQ IN A LARGE PAN TO KEEP WARM. SO WHEN THE LAST STEP WAS DONE IT WAS STRIGHT TO THE TABLE. I USED BEER AS SUGGESTED AND IT TURNED OUT GREAT. IN FACT PEOPLE WENT BACK OF MORE AND LOVED IT. I MADE THE RECIPE FOR 16 PEOPLE AND USED 3 LARGE BAGS OF NOODLES. I AGREE WITH ALL THE COMMENTS, THIS IS A KEEPER AND I WILL USE IT MANY TIMES. AGAIN THANKS TO THE COOK!!
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tygress REVIEW:
February 10, 2008This is a very solid, easy to prepare recipe. The result really spoke to my need for the melded flavors of Stroganoff and my husband thought it was truly exceptional (granted, I haven't cooked a real recipe in awhile :-). For my version, I added extra mushrooms and a clove of garlic with the onions.The key to this recipe, in my opinion, is the reduction. Patience is your friend. I am a cornstarch slurry kind of person, so I was nervous over the flour sauce. No need to worry -- reduce to at least 1/2, or more nearly to 1/4 of the original liquid and you are golden, so to speak.Many thanks to the master of this recipe!! I will make this many times in the years to come.
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Guest Foodie REVIEW:
December 29, 2006This was so easy and so delicious! Made it for a party and it was a hit. I used cognac b/c I didn't have Sherry and added a pinch of sugar. This is a keeper.
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acrossthestile REVIEW:
December 4, 2006As a chef, one of the things we try to ensure we have are the best/freshest ingredients. So, with that said, I took this recipe and used what I thought everyone at home could use, beef stock readily available rather than homemade. I used Wolfgang Puck's new beef stock available in stores and also filet mignon, there's nothing better for a dish like this. Additionally, and this is preference, I used the widest/fatest noodles I could find. I also omitted the sherry as I'm not fond of that taste. Lastly, it wasn't thick enough so I made a cornstarch slurry, which unfortunately (at that time) made it a little too much like a gravy rather than a sauce. I think thinned it out with a little whole milk. Now, I don't mind saying, was the best stroganaff I've ever had. Was wonderful.--tyler
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Guest Foodie REVIEW:
October 25, 2006Easy to make, delicious.
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lummpy REVIEW:
April 1, 2006I made this recipe tonight, and after many, many attempts at stroganoff, this is the first and the best I have ever made. The husband finally said this is the one.
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cate the cook February 1, 2006
I love beef stroganoff and adapted this recipe for leftover venison roast with very tasty results. Because I didn't have all the ingredients on hand, I substituted dried chives for the green onion, beer for the sherry, and had to leave out the mushrooms. Still yummy.
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