How to make it

  • Combine 1 Tbl flour and salt, dredge meat in mixture (that much flour doesn't go very far!)
  • Heat skillet and add 2 Tbl butter.
  • When melted, add beef and brown quickly, flipping meat to turn all sides.
  • Add mushrooms, onion, and garlic.
  • Cook 3 -4 min. until onion is barely tender.
  • Remove from skillet.
  • To the skillet add 2 Tbl butter to pan drippings.
  • When melted blend in 2 T. flour.
  • Add tomato paste.
  • Now slowly pour in cold meat stock or consomme.
  • Cook, stirring constantly until mixture thickens.
  • REturn browned meat/mushrooms to skillet.
  • Stire in sour cream and sherry, and heat briefly.
  • Serve with wild rice or noodles.
  • Hints: Can freeze and add the cream and sherry after it has been reheated and just before serving.
  • Buy a can of tomato paste and put 1 T bl in plastic wrap to freeze.
  • They are then ready each time you need them.
  • This is the closest pic I could find.

Reviews & Comments 5

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    " It was excellent "
    LeighBop ate it and said...
    Excellent! My picky two year old scarfs this down like a noodle monster!
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  • conner909 9 years ago
    Love this "from scratch" soup...yey!
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    " It was excellent "
    lunasea ate it and said...
    I loooove Beef Stroganoff - thanks for sharing your recipe! :)
    Was this review helpful? Yes Flag
    " It was excellent "
    morninlite ate it and said...
    A girl after my own heart! Love this.
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  • krumkake 9 years ago
    elga is so right - you can't beat stroganoff made from scratch...the rich broth flavor cannot be duplicated with mushroom soup (not that I don't love mushroom soup in lots of other things!)...your recipe sounds delish!
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    " It was excellent "
    elgab89 ate it and said...
    I love Beef Stroganoff, and I love the fact that you made it from scratch. Some people use mushroom soup - and that IS NOT Beef Stroganoff, this one is! You got my 5, of course!
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