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Stir in the sour cream just before serving this hearty Russian dish. We chose tenderloin, but you can substitute trimmed rib-eye, which is less expensive.

Source: Everyday Food, October 2003
Total Time Prep Servings



Cook's Notes

This dish is often served over wide egg noodles -- good for soaking up sauce.

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How would you rate this recipe?
  • Tody604
    26 JUN, 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.
  • marybntucson
    28 MAY, 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!!!!!
  • Ademerse
    8 JAN, 2014
    I forgot to add that I added egg noodles to it too.
  • Ademerse
    8 JAN, 2014
    My family loved this recipe. It was quick, inexpensive, and very tasty!
  • merkitten
    22 OCT, 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.
  • box18
    5 JUL, 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.
  • Icarus2
    10 JAN, 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.
  • judybooks
    2 FEB, 2011
    Would love to see the nutritional values of your recipes included.
  • sakme
    31 DEC, 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.
  • MS12157780
    29 SEP, 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.

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