How to make it

  • In a Dutch oven or large pot, slowly saute beef in the vegetable oil until browned.
  • Detach mushroom caps from stems and cut in 1/4" slices and add to pot.
  • Add the onion and chervil. Saute for 5 minutes.
  • Stir in the flour, mixing well.
  • Add 3 cups of boiling water and the beef bouillon cubes, stirring well.
  • In a separate small saucepan, combine 1 cup boiling water and caraway seed.
  • Simmer for 15 minutes; strain and add to stew pot, discarding the seeds.
  • Add parsley and simmer slowly until meat is tender, about 2 to 2 1/2 hours.
  • Skim the fat from the surface; stir in tomato paste.
  • Reduce heat to simmer and slowly stir in the sour cream. DO NOT BOIL.
  • Add a little salt and pepper and serve over cooked egg noodles.
  • Cooks Note: A taste of the gravy should convey a blend of the beef, onions, mushrooms and caraway seed. If any of these flavors singly hits you, the stew is wrong. Don't worry though, this should turn out fine...

Reviews & Comments 5

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    " It was excellent "
    mistymerilien ate it and said...
    Classic and one of my favs!
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    " It was excellent "
    juels ate it and said...
    This sounds hearty and oh, so good! Thanks for sharing, 5 forks!
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  • myrna 9 years ago
    oh my. sounds good. my beef-lover of a husband will love this. i just made stroganoff this week and was thinking i wasn't happy with the recipe, so i look forward to giving this a try. thanks.
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    " It was excellent "
    minitindel ate it and said...
    sounds wonderful my mouth is watering right now hahahaha

    nice post thank you


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    " It was excellent "
    bluewaterandsand ate it and said...
    Sounds fantastic!
    Was this review helpful? Yes Flag

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