beef stroganoff recipe

[Amby 490]

My uncle's wife is from Russia and he asked me to make stroganoff for her birthday on Sunday. Do any of you have a really good recipe for it?

Thanks in advance!

[Marilyn. 340]

this prolly isn't a very authentic recipe but it tastes really good...

Slow Cooker Beef Stroganoff

1 pound cubed beef stew meat

1 (10.75 ounce) can condensed golden mushroom soup or regular mushroom soup

1/2 cup chopped onion

1 tablespoon Worcestershire sauce

1/4 cup water

1 or 2 cloves of garlic, sauteed

dash of soy sauce

4 ounces cream cheese

DIRECTIONS:

1. In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.

2. Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving.

[irish44 0]

Here is my contribution. This is an authentic one. Also, a little background of the dish's origin.. enjoy!

The name of this dish comes from Russian Count Grigory Stroganove (1770-1857) who was one of the richest noblemen and held the highest diplomatic posts. A great gourmet, he loved delicious dishes and always had the best cooks. One of them invented an original dish from scrap meat and it was to the Count's taste. The dish took the name Stroganoff, but, as to the cook, his name was unfairly forgotten ;-(

But some people told ("bitter tongues") that the dish was made especially for the Count when he, being old, lost all his teeth and couldn't chew a simple beef steak!

2.2 lbs. beef - boneless.

4 tb flour.

4 tb tomato paste.

150 g sour cream.

2 c broth.

1 tb flour pounded with butter.

1 ea onion.

salt to taste.

pepper.

Slice beef across grains into very thin strips and toss the strips a little.

Combine flour and salt and pepper to taste.

Add beef strips and combine to coat evenly.

Stew chopped onion in the pan until tender, and then add the beef to it.

Fry on high heat until the meat is lightly browned.

Sauce:

Fry 1 tb flour in butter for few minutes;

Add sour cream, tomato paste, and salt.

Dissolve it in broth and cook for a while.

Pour the sauce over the beef and stew on low heat for 15-20 minutes.

Don't bring the sauce to a boil; otherwise the meat will be resistant to bite.

Beef Stroganoff is usually served with fried potatoes.

Edited May 20, 2008 by irish44

[Laveau 67]

There's a really good one on allrecipes.com but you have to read the reviews and make some adjustments. It's a slow cooker one. The slow cooker one posted above looks pretty much like it. I made it twice. Comes out really good.

Edited May 20, 2008 by Shal

[Marilyn. 340]

There's a really good one on allrecipes.com but you have to read the reviews and make some adjustments. It's a slow cooker one. The slow cooker one posted above looks pretty much like it. I made it twice. Comes out really good.

yeah that is where I got the recipe from.. I have made it a bunch of times.. I prefer using the regular cream of mushroom soup over the golden though...

[Ilya R. 0]

Here is my contribution. This is an authentic one. Also, a little background of the dish's origin.. enjoy!

The name of this dish comes from Russian Count Grigory Stroganove (1770-1857) who was one of the richest noblemen and held the highest diplomatic posts. A great gourmet, he loved delicious dishes and always had the best cooks. One of them invented an original dish from scrap meat and it was to the Count's taste. The dish took the name Stroganoff, but, as to the cook, his name was unfairly forgotten ;-(

But some people told ("bitter tongues") that the dish was made especially for the Count when he, being old, lost all his teeth and couldn't chew a simple beef steak!

2.2 lbs. beef - boneless.

4 tb flour.

4 tb tomato paste.

150 g sour cream.

2 c broth.

1 tb flour pounded with butter.

1 ea onion.

salt to taste.

pepper.

Slice beef across grains into very thin strips and toss the strips a little.

Combine flour and salt and pepper to taste.

Add beef strips and combine to coat evenly.

Stew chopped onion in the pan until tender, and then add the beef to it.

Fry on high heat until the meat is lightly browned.

Sauce:

Fry 1 tb flour in butter for few minutes;

Add sour cream, tomato paste, and salt.

Dissolve it in broth and cook for a while.

Pour the sauce over the beef and stew on low heat for 15-20 minutes.

Don't bring the sauce to a boil; otherwise the meat will be resistant to bite.

Beef Stroganoff is usually served with fried potatoes.

This is how my mom does, except for no tomato paste,

[Amby 490]

thanks everyone!

[slim 1,525]

My wife's been in America long enough now to add, "Just go to the supermarket and buy the one that's made already and warm it up."

(I recommend Stouffers, all their stuff is good!)

[Kazan' Tiger 1]

Maybe more correct to say all their "stouff" is good!

My wife's been in America long enough now to add, "Just go to the supermarket and buy the one that's made already and warm it up."

(I recommend Stouffers, all their stuff is good!)

[Kazan' Tiger 1]

This sounds like how Alla prepares it (fried potatoes and all!) Вкусно!

Here is my contribution. This is an authentic one. Also, a little background of the dish's origin.. enjoy!

The name of this dish comes from Russian Count Grigory Stroganove (1770-1857) who was one of the richest noblemen and held the highest diplomatic posts. A great gourmet, he loved delicious dishes and always had the best cooks. One of them invented an original dish from scrap meat and it was to the Count's taste. The dish took the name Stroganoff, but, as to the cook, his name was unfairly forgotten ;-(

But some people told ("bitter tongues") that the dish was made especially for the Count when he, being old, lost all his teeth and couldn't chew a simple beef steak!

2.2 lbs. beef - boneless.

4 tb flour.

4 tb tomato paste.

150 g sour cream.

2 c broth.

1 tb flour pounded with butter.

1 ea onion.

salt to taste.

pepper.

Slice beef across grains into very thin strips and toss the strips a little.

Combine flour and salt and pepper to taste.

Add beef strips and combine to coat evenly.

Stew chopped onion in the pan until tender, and then add the beef to it.

Fry on high heat until the meat is lightly browned.

Sauce:

Fry 1 tb flour in butter for few minutes;

Add sour cream, tomato paste, and salt.

Dissolve it in broth and cook for a while.

Pour the sauce over the beef and stew on low heat for 15-20 minutes.

Don't bring the sauce to a boil; otherwise the meat will be resistant to bite.

Beef Stroganoff is usually served with fried potatoes.