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
Anonymous
Rating: 5 stars
We used leftover braised beef for this and everyone loved it!
Anonymous
Rating: 5 stars
Easy to make only I used fersh basil only cause my crew doesn't care for dill.
Anonymous
Rating: Unrated
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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Anonymous
Rating: Unrated
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!!!!!
Anonymous
Rating: 4 stars
I forgot to add that I added egg noodles to it too.
Anonymous
Rating: 4 stars
My family loved this recipe. It was quick, inexpensive, and very tasty!
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Anonymous
Rating: Unrated
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.
Anonymous
Rating: 5 stars
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.
Anonymous
Rating: 5 stars
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.
Anonymous
Rating: Unrated
Would love to see the nutritional values of your recipes included.
Anonymous
Rating: Unrated
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.
Anonymous
Rating: Unrated
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.
Anonymous
Rating: Unrated
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.
Anonymous
Rating: Unrated
Turned out great. Very quick and easy!
Anonymous
Rating: Unrated
This can easily withstand twice the amount of mustard! I added carrots too, and it was very good.