This classic stroganoff recipe features thin slices of sautéed beef with mushrooms and onions in a sour cream sauce, all served over buttery egg noodles. It’s a rich yet homey meal that comes together quickly enough to make even on a weeknight.
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Use reduced-fat sour cream at your own risk; it will likely curdle.
Loved it! Changed the order of things a bit, sauteed the onions first, added a big clove of garlic, minced, then the mushrooms. Also put the beef back into the pan before adding the sour cream, and added a spoonful of Dijon mustard, and fresh dill with the chives. Would definitely make it again.
It is important to cook the mushrooms long enough to brown them...same with onions. Cooking time patience will result in more flavor. I use beef tenderloin (choice cut is fine) and be sure to add FRESH dill springs finely chopped at the end.
I love this recipe!!! I get the top round that is already tenderized and it makes a huge difference. I cook the onions before the mushrooms and that away the onions are cooked and not crunchy.
This recipe was okay but not great. I hadn't made stroganoff in years and my memory is that my old JOC recipe or whatever I used back in the 70's was much better than this. I did like it because it was fast and easy, but my two biggest complaints are that the top round wasn't tender enough and the onions were too crunchy. If I made this particular recipe again I would use a more expensive cut of beef and I would cook the onions first, and then add the mushrooms so that the onions could cook longer.
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