a thick, creamy sour cream sauce with thinly sliced meat. The beef stroganoff meal is prepared exactly as Count Stroganoff planned!
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
Ingredients
- 1 (16 ounce) package egg noodles
- 2 tablespoons butter, softened
- 2 onions, finely chopped
- 2 cloves garlic, minced
- 1 (8 ounce) package fresh mushrooms, thinly sliced
- 1 pound beef loin steak, cut into thin strips
- 1 (14 ounce) can beef consomme
- ¼ cup Burgundy wine (Optional)
- 3 tablespoons lemon juice
- 2 tablespoons all-purpose flour
- 2 tablespoons cold water, or as needed
- 1 (8 ounce) container sour cream
Instructions
- Bring a large pot of lightly salted water to a boil; add noodles and cook 5 to 7 minutes or until al dente; drain.
- Melt butter in a large saucepan over medium-high heat. Stir in onions and garlic; cook until slightly tender. Mix in mushrooms, and continue cooking for 2 minutes. Place steak strips in the saucepan and cook for about 1 minute. Mix in consomme, Burgundy, and lemon juice. Bring to a boil.
- In a small bowl, thoroughly blend flour with cold water until smooth. Reduce saucepan heat to low. While stirring constantly, slowly pour flour mixture into saucepan. Gradually return to a boil while stirring rapidly, until sauce is thick and smooth. Cover saucepan and continue cooking for 5 minutes, stirring occasionally. Remove from heat, let cool slightly and stir in sour cream. Serve over cooked egg noodles.
Nutrition Facts
| Calories | 403 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 91 mg |
| Dietary Fiber | 3 g |
| Protein | 19 g |
| Saturated Fat | 8 g |
| Sodium | 229 mg |
| Sugars | 2 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
I made this using leftover Christmas beef loin. I cut back on the sour cream a little bit and used low sodium beef broth. I waited until it was about done to cook the noodles. Turned out really good. I would make this again.
Substituted Worchester for the wine
Best recipe ever!
Why would one cook the noodles first, according to the recipe? They will just sit and get cold. Also, there is no way fresh mushrooms will be done after two minutes. As with many recipes, I feel this one is unrealistic with regard to timing. With a stroganoff, the searing of the beef must be done first, removed from the pan, and then saute the onions and garlic . I would never add raw beef to the onion mixture. This is a poorly written recipe.
Made this for my daughter in law’s birthday dinner everyone absolutely loved it
This dish is delicious! Very easy to make, the flavor is just right. Highly recommend making this for the family. I’ve made other stroganoff with soup as a base, but this was soooo much better. Thank you. Maggie
I will make it again! I used 1/2 sour cream and 1/2 plain Greek yogurt and added a pinch of thyme.
I’ve made this at least a dozen times. It is great as is, no changes necessary. Make sure you use Beef Consomme and not broth. The fresh lemon juice makes this recipe!
The wine added a great aroma and taste. Next time, I would hold off cooking pasta until the very end.
Made this last night & it was fantastic! Used a Cabernet as thatvwas the only red wine I had available and it was perfect! Will make this again & again!
I’m giving this 5 stars as it was totally enjoyed by all 40 people who had it for lunch today. I multiplied the amounts by 5 times and used sirloin tip roasts that happened to be on sale, sliced thinly. Cut the lemon juice to 1/3 c for the total recipe and it was perfect. We cooked the onion, mushrooms and meat (tossed in the flour)until browned. As each lot was done, it was transferred to a portable oven to simmer for 1.5hrs. We deglazed the frying pans with the broth before completing the cooking in the portable oven. Served with peas on the side and a spice cake pumpkin trifle for dessert. Excellent recipe.
Great recipe! Easy to make and handles minor modifications just fine. What I did differently: *I used a little less broth since I chose to use the optional wine. I didn’t have an actual Burgundy on hand, so I used red cooking wine. *When it came to the flour, I used a searing flour that already had salt and pepper in it (Wegmans brand for those with a Wegmans grocery store). *I used two 4-ounce cans of mushrooms in place of fresh as I had several on hand. *Instead of dealing with portioning out noodles and topping separately, I mixed them together in the pan I’d made the topping with and served it already dressed. Made it easy to serve lunch and to store leftovers without one of us have more noodles than yummy stuff.
we found it quite bland and lacking in flavor
This turned out really well! I followed a few other reviewers’ suggestions and browned the meat first (with a little olive oil), and then cooked the onions and garlic in the same pan with a tablespoon of butter. I didn’t have any mushrooms so I added some cooked peas at the end before adding the sour cream. I also reduced the amount of beef broth to 1 cup and the lemon juice to 2 tablespoons. I used 2 small onions, and it was a little much. I think next time I will try 1 large onion and maybe 12 ounces of beef broth.
for all the folks on the fence try this . *Marinade your beef in merlot wine, the consumme and a package of lipton onion soup mix for 8-12 hours. *use sliced Shitake mushrooms * when It comes to adding the consumme and wine use the remaining marinade. *I like a really thick sauce so bump the flour up to 1/4 cup keep the rest of the recipe the same!!
I was looking for a recipe somewhere between gourmet and dump and stir and this is it. Great recipe, everyone loved it!
Yummy ! I followed the recipe exactly. Really good !
A little too liquify, add less of the consumme.
The meat is never tender! I use a good cut of meat but the recipe doesn’t allow the meat to cook long enough to become tender.
Too much lemon juice.
I finally found a recipe for Stroganoff that we both love! I think it’s the lemon that gives it that extra little “zing” that I’ve been searching for. Just awesome!