Over hot wide noodles, serve this straightforward beef stroganoff prepared with round steak in the oven. Pair with a Zinfandel or Burgundy wine.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 10 |
Ingredients
- 5 tablespoons olive oil, divided
- 2 ½ pounds top round steak, cut into thin strips
- 2 cups sliced fresh mushrooms
- 1 large onion, thinly sliced
- 1 clove garlic, smashed
- ¼ cup dry red wine
- ¼ cup tomato paste
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 bay leaf, crumbled
- ½ cup beef broth
- ½ cup sour cream
Instructions
- Heat a frying pan over medium-high heat. Coat the bottom with 3 tablespoons oil; add steak and cook, turning as needed, until browned, 5 to 7 minutes. Transfer steak to a 3-quart baking dish.
- Add remaining 2 tablespoons oil to the frying pan. Sauté mushrooms, onion, and garlic in the hot oil until softened, about 5 minutes. Remove from the heat.
- Add red wine, tomato paste, flour, salt, pepper, and bay leaf to the pan. Whisk in beef broth until well combined, then pour mixture over beef. Cover the baking dish with aluminum foil.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until beef is tender, 45 minutes to 1 hour.
- Gently stir in sour cream and serve.
- Substitute butter for the olive oil and beef consommé for the broth if desired.
Nutrition Facts
| Calories | 280 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 66 mg |
| Dietary Fiber | 1 g |
| Protein | 24 g |
| Saturated Fat | 5 g |
| Sodium | 362 mg |
| Sugars | 2 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Far better than the one I have been making for over 40 years.
ABSOLUTELY AMAZING!!! Substituted ground lamb for the beef. Doubled the mushrooms, used variety, 4 cups Added 1/2 t. dried rosemary, 6-7 leaves dried sage Substituted vegetable Better than Bouillon for the beef broth Substituted 1/2 t. xanthan gum for the flour(for gluten free) Skipped the salt and sour cream
I already had a stroganoff recipe but thought this one was interesting. It was extremely thick and had absolutely no flavor. Don’t know if they forgot some ingredients or what but I certainly don’t recommend this.
I did change the recipe a little… I only used a rounded teaspoon of tomato paste, added a splash of Worcestershire sauce and some umami seasoning. I also had to thicken the sauce a little when it was done. Overall, it turned out pretty good. 🙂
This is the first time I’ve made stroganoff in the oven and it worked really well! The recipe was missing the oven temp but I did 350 for 45 minutes and the meat was so tender. I also did it completely in a Dutch oven (rather than transferring to a baking dish).