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Beef Stroganoff

Note: FoodTV uses chicken stock, cream of chicken soup, and sour cream in their sauce. Epicurious.com uses beef broth, whipping cream, Dijon mustard, and Cognac in one sauce recipe. Martha Stewart uses cognac, heavy cream, and English-stype mustard. Mom Dorrington  follows the Mayo Clinic recipe, using cream of mushroom soup and sour cream as the base for the sauce. This recipe is a blend of all these sources, but it is a work in progress construc_working.gif (233 bytes). Use more mushrooms and delete the meat for a vegetarian version.  Leftover beef roast or steaks could be used; just skip the first step and add to sauce .  Serve over noodles or rice.

1/4 cp white wine
1 cp sour cream
1 cp beef broth (chicken broth OK)
1 T flour
1-2 lbs fresh mushrooms, chopped
1 t German, English, or honey-flavored mustard

1 onion, chopped
1 lb beef tenderloin, or cut of choice, sliced into thin strips
oil for cooking

1. Saute beef strips in a little oil over high heat for about 1 minute per side. Drain on paper towel on baking sheet and set aside.
2. Add some oil if necessary and saute onions about 2 minutes on medium-low.
3. Add mushrooms and cook slowly, another 12 minutes.
4. Pour in beef broth and wine and simmer about 14 minutes.
5. Mix flour with sour cream and and mixture and add to mixture.
6. Add meat and simmer another 2 minutes.