Classic Beef Stroganoff
"I have used this recipe for years and, as yet, have not found a better one. It's origin is from a 1965 Betty Crocker cookbook of "Dinners in a Dish". You'll love it!"
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 lb beef tenderloin
- 1⁄2 - 3⁄4 lb fresh sliced mushrooms
- 1⁄2 - 3⁄4 cup minced onion
- 2 tablespoons butter
- 1 (10 1/2 ounce) can beef consomme
- 2 2 tablespoons tomato sauce or 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon salt
- 3 tablespoons flour
- 1 cup sour cream
- 3 -4 cups hot cooked noodles or 3 -4 cups rice
- chopped fresh dill (to garnish)
directions
- Cut meat diagonally into very thin slices.
- Saute mushrooms and onions in butter until tender; remove from skillet.
- Brown meat lightly on both sides in same skillet.
- Set aside 1/3 cup consumme; stir remaining consomme, catsup (or mustard), garlic and salt into skillet.
- Cover and simmer 15 minutes.
- Blend reserved 1/3 cup consomme and flour; stir into skillet.
- Add mushrooms and onions.
- Heat to boiling, stirring constantly.
- Boil 1 minute.
- Stir in sour cream; heat through.
- Serve over hot noodles or rice and garnish with fresh dill.
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Reviews
-
Very easy to prepare. I used skirt steak because it was on sale. I also modded the recipe by adding both mustard and ketchup. I also added about a half cup of red wine. Turned out great. -
I've been using this recipe for years from an old Betty Crocker cookbook. It's been my daughter's favorite recipe and she always requests that I make it when she comes home from college to visit. -
This recipe is easy and absolutely delicious. I've been making this recipe from the same cookbook since 1972 and yet to find one better. I highly recommend!
Tweaks
-
Added both mustard and ketchup. Also added wine.
RECIPE SUBMITTED BY
Judikins
Tucson, Arizona
I'm a Midwesterner, turned Northwesterner for 30 years and finally a Southwesterner. I retired in 1995 and have had time to enjoy, even more, the things I love, like cooking and entertaining special people in our home--family and good friends. Fortunately, my husband enjoys cooking too (one pot meals), so he relieves me a few times a month.
