Beef Mushroom Stroganoff Recipe - Allrecipes.com
Beef Mushroom Stroganoff Recipe
  • READY IN 40 mins

Beef Mushroom Stroganoff

Recipe by  

"Simmered in Swanson® Beef Broth, beef strips and three kinds of mushrooms combine for a creative spin on the classic stroganoff."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

Directions

  1. Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook in batches until it's well browned, stirring often. Add the onion, garlic, parsley and mushrooms and cook until the mushrooms are tender. Remove the beef mixture from the skillet. Stir the broth and wine in the skillet and heat to a boil. Reduce the heat to medium.
  2. Stir the sour cream and flour in a small bowl. Add the sour cream mixture to the skillet. Cook and stir until the mixture boils and thickens. Return the beef mixture to the skillet and cook until hot. Serve over the noodles with the black pepper, if desired.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 25 mins
  • READY IN 40 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 26, 2009

this was a delicious dinner. I made it while my parents were down visiting. It was a hit. I used a combo of fresh mushrooms and some canned mushrooms. It was very tasty w/ no leftovers!

 
Most Helpful Critical Review
Feb 18, 2009

This picture is misleading. I followed the recipe exactly and it was PURPLE because of the 1/2 cup red wine. It tasted totally fruity and the off color

 
Aug 15, 2011

I used stew meat in this recipe as it was cheaper. I upped the onion and garlic (whole large chopped onion, several cloves of minced garlic) and because I had Campbell's Beef Broth, which is double strength, I used just one 10.5 oz. can. Because I had stew meat, after the broth and wine had been added to the skillet, I brought it up to a boil and then covered it almost totally (I wanted it to be able to vent, so the sauce could reduce) and let it simmer for a little over an hour. I then added the sour cream. This turned out really well but we all thought it had a little too much wine. The color really was off-putting and the wine flavor was really prounounced over everything else. I think this would be just right with half the amount of wine and a little more spice. Maybe some oregano and basil?

 
Mar 08, 2010

I made this recipe exactly as written. I think I know what is the problem with this recipe (other than it is purple). The prominent flavor is not beef. The beef flavor is lacking. Add that to the less then appealing color, and it just doesn't work.

 
Oct 08, 2009

This recipe was good; I subbed ground beef because that was what I had on hand, and decided not to use red wine but rather cream sherry, after reading reviews. I also decided to put the sauce together a little differently, making a roux first and adding the sour cream at the end as I am used to doing with stroganoff.

 
Mar 03, 2009

We love Stroganoff and this is my favorite recipe. The red wine really makes it. It also freezes well.

 
Feb 09, 2009

This didn't taste much like the stroganoffs I'm used to. I usually love to cook with wine, which is why I tried this recipe, but it was overpowering and possibly out of place.

 
Jan 13, 2012

I found this recipe absolutely wonderful! I've cooked for many years at a restaurant. The only thing I can say about the purple thing. Is what purple thing??. I'm betting they either bought red wine vinegar instead of dry red cooking wine or they didn't boil the mixture of wine and broth long enough. A patron said this was heavenly!!!

 

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Nutrition

  • Calories
  • 386 kcal
  • 19%
  • Carbohydrates
  • 20.6 g
  • 7%
  • Cholesterol
  • 93 mg
  • 31%
  • Fat
  • 20.8 g
  • 32%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 25 g
  • 50%
  • Sodium
  • 329 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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