A Classic Beef Stroganoff
A Classic Beef Stroganoff with a twist, made with natural ingredients. Home cooks can create this filling, inexpensive dish for family.
A Classic Beef Stroganoff
A classic Beef stroganoff recipe to make on the Stovetop for a recipe, in winter or fall dinner. It is a favorite that many home cooks are afraid to tackle. This original recipe is easy enough for any level of culinary skill. It is a stew, for a dinner. Uses Beef for a meat based recipe idea.
Instead of enjoying Beef Stroganoff in a restaurant and paying a high price for the cost of one serving, any home cook can create this filling, inexpensive dish for family and friends. Using groceries already available in most pantries, this recipe takes some liberties and deviates just a bit from the standard recipe.
The secret to this wonderful stroganoff is the substitution of beer for wine and the addition of carrots for additional sweetness. The difference in taste is subtle but elevates the dish a step above other recipes.
Tender, delicate beef combines with sweet carrots and sautéed mushrooms. The addition of sour cream adds a wonderful smooth tang to the sauce. Served over buttered egg noodles, this recipe will easily serve at least four people. Add a tossed salad and garlic bread, and dinner is served.
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Mushroom recipe
PrintA Classic Beef Stroganoff
A Classic Beef Stroganoff with a twist, made with natural ingredients. Home cooks can create this filling, inexpensive dish for family.
- Prep Time: 20 min
- Cook Time: 120 min
- Total Time: 2 hrs 20 min
- Category: Meals supper or lunch, dinner
- Method: Stove top No Bake
Ingredients
1 1/2 pounds lean stew meat or round steak
1 10.4 oz can beef consommé (not boullion)
1 cup regular beer (not ale or dark)
1/2 cup or more sour cream
1 8 oz package mushrooms, sliced
4 large carrots
1 onion, diced
2 cloves garlic, finely chopped
1/2 tsp thyme
1/2 tsp dry mustard
1 tsp paprika
2 Tbsp. tomato paste
2 Tbsp. olive oil
2 Tbsp. butter or margarine
2 Tbsp. flour
2 Tbsp. corn starch, optional
salt and pepper
1 pkg. wide egg noodles or egg dumpling noodles
Instructions
- Cut stew meat or round steak into thin strips 2 inches long.
- Finely dice one onion and sauté in olive oil and butter on medium heat until translucent.
- Add finely chopped garlic, thyme, paprika, and dry mustard and sauté one minute
- Coat stew meat with 2 tbsp. flour, sprinkle with salt and pepper and add to the hot pan. Sautee beef, often stirring, until meat is browned but not cooked through.
- Add one cup of beer and simmer five minutes to reduce.
- Add one can of beef consommé and one soup can of water. Add tomato paste. Lower heat and allow the meat to simmer slowly for one hour. The meat will become tender with slow braising.
- Chop four large carrots into even pieces, about 1/2 inch thick, and add to the pot.
- Sauté sliced mushrooms in 1 tbsp. butter and add to the pot.
- Allow carrots to simmer in broth until tender, about 1/2 hour.
- At this point, check on the consistency of the broth. If the liquid looks too thin, make a slurry of 2 tbsp. corn starch in 1/2 cup water and add slowly to the broth, stirring until it thickens.
- Remove pot from heat and stir in 1/2 cup sour cream or more, to taste.
- Add salt and pepper if needed.
- Boil water and cook egg noodles as directed on the package.
- Serve stroganoff over buttered egg noodles.
This is a great recipe for inexpensive cuts of meat that tend to be tough. Braising in liquid over low heat for a long period of time is a wonderful way to tenderize the meat and add flavor. Enjoy.
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