Beef Stroganoff
Stir in the sour cream just before serving this hearty Russian-style Beef Stroganoff. We chose tenderloin, but you can substitute trimmed rib-eye, which is less expensive.
Everyday Food, October 2003
164 Ratings
- 5 star values: 31
- 4 star values: 66
- 3 star values: 39
- 2 star values: 21
- 1 star values: 7
Martha Stewart Member
Rating: 5 stars
08/22/2019 We used leftover braised beef for this and everyone loved it!
Martha Stewart Member
Rating: 5 stars
04/10/2019 Easy to make only I used fersh basil only cause my crew doesn't care for dill.
Martha Stewart Member
Rating: Unrated
06/26/2015 This recipe is delicious and I can't wait to make it again. It's easy, quick enough, and has simple ingredients and instructions. The only change I made was to use greek yogurt instead of sour cream because that's what I had available.
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Martha Stewart Member
Rating: Unrated
05/28/2014 Just follow Martha's recipe and you will be good to go. .....Seriously....this recipe does not need any improvements.......Just do what the recipe says and YOU WILL BE HAPPY!!!!!
Martha Stewart Member
Rating: 4 stars
01/08/2014 I forgot to add that I added egg noodles to it too.
Martha Stewart Member
Rating: 4 stars
01/08/2014 My family loved this recipe. It was quick, inexpensive, and very tasty!
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Martha Stewart Member
Rating: Unrated
10/22/2012 Very good recipe! I added a pinch of allspice to the sauce and served it with egg noodles and peas. Picky boyfriend liked it so it's definitely a keeper.
Martha Stewart Member
Rating: 5 stars
07/05/2012 This was so naughty! It came out wonderful with a few changes.. an extra T of mustard and another 1/2c sour cream. We didn't bother covering the mushrooms or onions. I'm not sure how this could ever smell bad, my fella and I were salivating whilst the aroma of the stroganoff cooked.
Martha Stewart Member
Rating: 5 stars
01/10/2012 I'm glad I made this dish with Martha's recipe (though I made some changes). I used about twice the amount of mustard and added a tablespoon of worchestershire sauce. I fried, crumbled & used oil of a lonely slice of bacon before browning the onions. Also, I didn't have dill, so I used a bit of the fresh thyme I had on hand. Although delicious on its own, the sour cream really brought this together. I served it with mashed potatoes and roasted brussel sprouts, and we wish there were leftovers.
Martha Stewart Member
Rating: Unrated
02/02/2011 Would love to see the nutritional values of your recipes included.
Martha Stewart Member
Rating: Unrated
12/31/2010 Made this using the end cuts off of a whole tenderloin so it was very tender. I wasn't too excited by the appearance and aroma when cooking it but was very pleasantly surprised after tasting it and will definately make it again. The kid's even liked it which was a total shock. Serves 4 is misleading, especially if 2 of your diners are teenage boys so you might want to increase the portions.
Martha Stewart Member
Rating: Unrated
09/29/2010 If this expensive cut of beef is tough, it is because cooking too long. More than a few seconds with a stirring is too long. Even round steak cut this thin, should not be so tough. Are you cutting it across the grain? Cut the beef thin and in short small squares. If and or when you have over cooked and toughened the beef, you can simmer it for hours and it will still be TOUGH.
Martha Stewart Member
Rating: Unrated
05/08/2010 LOVE the sauce this makes. The beef I used turned out to bee too chewy so maybe next time I would use stew beef and let it simmer for a few hours in a crockpot.
Martha Stewart Member
Rating: Unrated
02/24/2008 Turned out great. Very quick and easy!
Martha Stewart Member
Rating: Unrated
02/24/2008 This can easily withstand twice the amount of mustard! I added carrots too, and it was very good.