Delicious Beef Stroganoff
"I tired many recipes for beef stroganoff, I like this the BEST. I use ground beef in mine, but can easily be changed with steak strips if you prefer it that way."
photo by Pot Scrubber
- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
6-8
ingredients
- 1 (16 ounce) package egg noodles
- 1⁄2 cup butter
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 (16 ounce) package sliced mushrooms
- 1 lb ground beef
- 2 cups beef stock (or you can use a flavor cube)
- 1 1⁄2 tablespoons lemon juice
- 2 tablespoons flour
- 2 tablespoons cold water
- 12 ounces sour cream
- salt
- pepper
directions
- Melt the butter in a large pan over med-high heat. Stir in onions and cook until soft.
- Add the garlic and cook another minute or two.
- Add all the mushrooms, and salt and black pepper to taste. Cook 3-5 min, just so the mushrooms start getting a little soft.
- Now add the ground beef and cook until browned.
- Mix in the beef stock and lemon juice, bring to a boil.
- Blend the flour and cold water in a small bowl until smooth. Now stir it in very quickly. The sauce should thicken. Cover and simmer for 5 minute.
- Remove from heat, and stir in sour cream.
- Serve over egg noodles.
- Enjoy!
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Reviews
-
Great stroganoff! Me and my gang can't wait to have it again! -
I really enjoyed this recipe. I used tenderloin steak instead of ground beef and it was very good and the meat was very tender, I allowed extra time for the meat to cook and it was very tender. Other then the meat I went by the recipe. Will make this again!
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Used sodium free instant beef packet in place of the beef stock. Mixed it with water and it worked great. This is an excellent dish and went over so well with the family that we have added it to our weekly rotation! -
This is a terrific stroganoff. I was confused about the lemon juice but gave it go and stayed true to the recipe. The lemon gave it a nice zip that I suspect would only work in a sour cream dish. It was a nice surprise and made it different than other stroganoff recipes I am accustomed to. Like wicked cook 46, I cut down the calories by forming meatballs and after baking them on a broiler pan I tossed out the fat and stirred them in at the last moment incorporated the with the sour cream. Nice dish. -
This is very delicious. I did not taste a specific lemon flavour like another reviewer. I used freshly squeezed lemon juice. To be gluten free I used rice pasta rather than egg noddles. I added a bit extra butter because my ground beef was extra lean... Instead of beef stock I used my own homemade chicken stock which worked well. For the flour to be gluten free I used a mixture of white reice flour and half the amount of tapioca starch. Instead of the water I also used my homemade chicken stock. To be corn free I used Balkan (thick) yogurt which worked fine, sea salt and freshly ground black pepper. JazakAllah UmmIbrahim. Made for ZWT6 Germany/Benelux region, for my team, The Ya Ya Cookerhood.
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Tweaks
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I really enjoyed this recipe. I used tenderloin steak instead of ground beef and it was very good and the meat was very tender, I allowed extra time for the meat to cook and it was very tender. Other then the meat I went by the recipe. Will make this again!
-
This is very delicious. I did not taste a specific lemon flavour like another reviewer. I used freshly squeezed lemon juice. To be gluten free I used rice pasta rather than egg noddles. I added a bit extra butter because my ground beef was extra lean... Instead of beef stock I used my own homemade chicken stock which worked well. For the flour to be gluten free I used a mixture of white reice flour and half the amount of tapioca starch. Instead of the water I also used my homemade chicken stock. To be corn free I used Balkan (thick) yogurt which worked fine, sea salt and freshly ground black pepper. JazakAllah UmmIbrahim. Made for ZWT6 Germany/Benelux region, for my team, The Ya Ya Cookerhood.
RECIPE SUBMITTED BY
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