Rich and Creamy Beef Stroganoff

    (173)
    45 minutes

    A deliciously rich stroganoff - thinly sliced beef in a sour cream sauce. This recipe is how Count Stroganoff intended the dish to be made!


    168 people made this

    Ingredients
    Serves: 8 

    • 500g fettuccini
    • 2 tablespoons butter, softened
    • 2 onions, finely diced
    • 2 cloves garlic, minced
    • 250g mushrooms, thinly sliced
    • 500g beef steak, cut into thin strips
    • 440g beef consomme, or stock
    • 1/4 cup (65ml) Burgundy or Pinot Noir wine
    • 3 tablespoons lemon juice
    • 2 tablespoons plain flour
    • 2 tablespoons cold water, or as needed
    • 250g sour cream

    Directions
    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Bring a large pot of lightly salted water to a boil. Add pasta and cook 5 to 7 minutes or until al dente; drain.
    2. Melt butter in a large saucepan over medium-high heat. Stir in onions and garlic and cook until slightly tender. Mix in mushrooms and continue cooking 2 minutes. Place steak strips in saucepan and cook about 1 minute. Mix in consomme, wine and lemon juice. Bring to a boil.
    3. 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 boil while stirring rapidly until sauce is thick and smooth. Cover saucepan and continue cooking 5 minutes, stirring occasionally. Remove from heat, let cool slightly and stir in sour cream. Serve over cooked pasta.

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    Reviews and Ratings
    Global Ratings:
    (173)

    Reviews in English (142)

    0

    I used to make this exact same recipe years ago but some how lost it. Thankyou, thankyou. It really is way nicer than other recipes I've tried.  -  12 Nov 2016

    by
    249

    I left out the Burgundy because I didn't have any on hand. I wouldn't recommend adding the raw steak to the cooking onion mixture. It doesn't develop a beef flavor. Better to brown the beef in a separate pan and add it, together with some of the juices, to the onion mixture. 14 ounces of consomme makes a pretty liquid sauce. If you have absorbent noodles they will take some of the liquid. But I'd recommend making the thickening liquid (flour and water) with 3 tablespoons of flour. You don't have to use the whole amount, just add as necessary. (I ended up using 3 Tbs of flour). Either that, or start by using only 9-10 ounces of the consomme and adding more as needed to keep the sauce at the right consistency. As to the lemon juice, that can really overpower a dish. I took 1/2 of a lemon and "forked" it over the pan a couple of times. I probably added less than 1/2 of a teaspoon. A little fresh lemon juice goes a long way. These exceptions aside, this is a really nice and easy recipe. I wouldn't hesitate to serve it to company. Thanks for letting us have this dish!  -  02 Mar 2006  (Review from Allrecipes USA and Canada)

    by
    155

    I think this recipe turned out really well. I did make a few changes...I tossed the raw sliced meat with salt, pepper and about 2 tablespoons of flour. Then I browned the meat BEFORE I cooked the onions, etc. Once the meat was browned I removed it from the pan with the "gravy" that was made from the drippings and the flour. Then I added a bit more butter to the pan and sauteed the onions and garlic in the SAME pan - this way you get the flavor from the leftover drippings and browned pieces in the pan (some reviews said the flavor was bland so I thought this could help). I also cooked the mushrooms longer than the recipe called for to cook out more moisture since many previous reviews said the sauce was too runny. I also used 1/2 the amount of onions called for, added a few glugs of Brandy rather than Burgundy (I didn't want my sauce to be reddish), and didn't use quite as much lemon juice as called for in the original recipe.  -  19 Oct 2007  (Review from Allrecipes USA and Canada)

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