Recipes

[Group 5 minus 1]

And if your making this,don't "dumb down" the ingreds.---- fat free sour cream!!!

[Sooner]

What the lady told me about her old recipe is that it is really a simple dish with simple ingredients, with the beef, mushrooms (optional) and onions being cooked together and then basically sour cream gravy.  

Her view was it is simple with the best ingredients.  I mean really butter, good beef, carmalized onions and mushrooms with sour cream?  What's not to like!  LOL!!!!

[FastDogWalker2]

I make the recipe Sooner provided without the mustard. It's one of my husband's favorites- I got the recipe from my MIL. DH likes it served over white rice not egg noodles- yum!

[bluetail fly]

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@Sooner wrote:

Given to me by a friend from a country boardering Russia.  This recipe is close, she would have used more onion thinly sliced in short sticks and cooked them longer and slower until really carmalized, but this is close. I don't remember tomato paste, but wouldn't quibble.

Ingredients

• 2 Tbsp salted butter, divided
• 8 oz button mushrooms, sliced
• 1 onion, thinly sliced
• 1 lb sirloin steak, sliced thinly, against the grain
• 2 Tbsp unbleached all-purpose flour
• 1 c beef broth, (we prefer low sodium)
• ½ tsp ground mustard seed, or 1 Tbsp whole grain mustard
• 1 Tbsp tomato paste
• ½ lb egg noodles, dry
• ½ c sour cream
• ½ tsp salt
• ¼ tsp ground black pepper

1. In a large skillet, heat 1 Tbsp of butter. Saute the mushrooms in the butter over medium high heat for 2 minutes. Remove the mushrooms from the pan and set aside. 
2. Add the remaining 1 Tbsp butter to the pan and heat until melted. Add the onions to the butter and saute for 1-2 minutes. 
3. Toss the beef chunks with the flour and add them to the saute pan. Cook until browned, 2-3 minutes.
4. Add the beef broth, mustard powder, and tomato paste to the saute pan along with the cooked mushrooms, scraping the bottom of the pan to pick up any stuck bits.
5. Simmer the mixture over medium heat for 10-15 minutes, until the beef is cooked to your liking.
6. Place the sour cream into a small bowl and mix a little of the broth from the skillet with the sour cream to warm it. Pour the warmed sour cream mixture into the saucepan and mix to combine.
7. Taste the stroganoff and add the salt and pepper, to taste.
8. Serve the stroganoff along side of potatoes, rice, or noodles, of your choosing

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Mine is so close to this.  I add strips of sirloin to the onion/mushroom mixture, no flour, and barely saute them.  Add the tomato paste and about twice as much sour cream, no broth at all.  Toss in skillet quickly to mix, low heat so sour cream won't cook.

I serve with rice but would also love over broad noodles.

[Dazlin]

Made mine today, was really delicious.   The meat was Angus cut stew meat...no fat at all.  I seasoned well, tossed in flour and browned it.  Then put in crock pot with 1 can cream of mushroom, 1 can beef broth.  Let it cook for 5 hours.

On stove, I sautéed onions, in butter and O.O. then added mushrooms,  cooked till tender.  Put the rest of beef broth with a little flour.  Seasoned well,  added a pinch of sage, and A SPLASH OF COGNAC 😀.  Then put the cooked beef in...sour cream, Dijon mustard.   Topped with Wide noodles...very delicious. 

@Sooner , I used light sour cream...I always buy fat free, or light for all my dishes...tastes just fine.