A deliciously rich stroganoff - thinly sliced beef in a sour cream sauce. This recipe is how Count Stroganoff intended the dish to be made!
Great simple recipe. Like others have a couple of suggestions and an addition. Definitely needs pepper - no need for salt - more than enough in the Stock and salt is bad for your heart. Spurge a little - buy a quality piece of steak (makes a huge difference). Bought a piece of Grain Fed Scotch Fillet from Woolies for $12.49. Pan fried it whole to med rare in a Stoneware frying pan, rested steak, then cut away fat and sliced into thin strips. Coated with flour & pepper. Added a little butter to the pan juices - sliced rather than diced onion and added to pan with garlic. Keep an eye on the garlic - you don't want it burn. Browned Onions and removed from pan. Added a bit more butter to pan and sauteed mushrooms and re-added onions, garlic and flour coated steak. Added Stock and a tablespoon of lemon and more pepper. The addition is two tablespoons of Dijon mustard. Spooned Strog into two storage containers and refrigerated over night. Didn't added Sour Cream till reheating the next day. Poured over succulently creamy mashed potatoes. Delicious. - 18 Nov 2017
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
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)