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Beef Stroganoff with Noodles
SUBMITTED BY:
KARENA BINKLEY
PHOTO BY:
Lilsis
"This recipe is our family favorite. The sauce is very rich and creamy and is great served over egg noodles. It does take a little longer to make, but it is well worth it!"
RECIPE RATING:
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(74)
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PREP TIME
20 Min
COOK TIME
1 Hr 30 Min
READY IN
2 Hrs
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 tablespoons vegetable oil
1 1/2 pounds beef stew meat, cut into 1/2 inch pieces
1/2 pound bacon, cut into 1/4 inch pieces
1/2 onion, diced
3 strips celery, diced
2 tablespoons seasoning salt
1/4 cup Worcestershire sauce
3 (14 ounce) cans beef broth
1 (8 ounce) package dry egg noodles
1 teaspoon butter
2 (4 ounce) cans sliced mushrooms
1/4 cup cornstarch
1/3 cup cold water
1 (8 ounce) container sour cream
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DIRECTIONS
In a large Dutch oven heat the oil over high heat and brown the cubed stew meat. Remove from pan. In the same pan, saute the bacon, onion and celery until onions are translucent and bacon is fully cooked. Return the browned stew meat to the pan.
Stir in seasoning salt, Worcestershire sauce and beef broth. Bring to a boil, then cover and reduce the heat to medium. Simmer for 1 to 1 1/2 hours or until meat is fork tender.
Bring a large pot of lightly salted water to a boil. Add the egg noodles and cook for 8 to 10 minutes or until al dente; drain.
In a skillet, melt the butter over medium heat and saute the mushrooms for 3 to 4 minutes. Add the mushrooms to the meat mixture.
Bring the meat mixture to a boil. Mix together the cornstarch and the water, and stir into the meat mixture; stirring constantly. Stir in sour cream until creamy serve over the egg noodles.
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REVIEWS
Reviewed on Feb. 28, 2006 by
WYATTDOGSTER
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WYATTDOGSTER
Feb. 28, 2006
This recipe makes a very good stroganoff but because of the extreme sodium and fat content I had to make a few simple adjustments. I used thin sliced round steak which tenderized nicely with the lengthy simmering, only 3 slices bacon and lowfat sour cream and only a little more than half the amount called for. To cut down on the salt, I used low salt beef broth and omitted the seasoned salt alltogether...2 tablespoons is a HUGE amount! I substituted Mrs. Dash garlic and herb blend and added no additional salt. So..minor changes for health reasons and still this had EXCELLENT flavor. I only cook with fresh mushrooms so I used 8oz. of those. Thanks for posting...this truly was the best stroganoff I have ever made. Family loved it!
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10 users found this review helpful
This recipe makes a very good stroganoff but because of the extreme sodium and fat content I...
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Reviewed on Nov. 5, 2004 by JEANNEMAE
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JEANNEMAE
Nov. 5, 2004
This was the best beef stroganoff I've ever made. I made 2 changes. First, I coated the beef stew cubes in flour before browning them. That eliminated the need for the cornstarch later on. I also think the flour gives them a nice crunchy, brown coating as well. Second, I left out the seasoning salt altogether. Didn't miss it at all. I think the beef broth has enough salt in it. This definitely is a total keeper!!
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6 users found this review helpful
This was the best beef stroganoff I've ever made. I made 2 changes. First, I coated the beef...
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Reviewed on Oct. 5, 2006 by
Lilsis
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Lilsis
Oct. 5, 2006
Very good. Did make some changes after reading reviews. Used thin sliced round steak strips and tossed them in seasoned flour before browning. The flour at this point thickened the sauce beautifully later in the dish and eliminated the need for cornstarch. Completely left out the seasoning salt and tweaked the spices some, such as adding minced garlic and salt & fresh ground pepper to the bacon, celery and onions while cooking. Also added a little extra dash of worcestershire sauce after adding the fresh mushrooms. Served over egg noodles garnished with some shaved Parmesan Cheese with fresh green beans and seasoned tomato wedges. Made a very nice dinner.
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5 users found this review helpful
Very good. Did make some changes after reading reviews. Used thin sliced round steak strips...
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Reviewed on Jul. 14, 2005 by RAPVNZLE
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RAPVNZLE
Jul. 14, 2005
Very good! My husband loved it. I only used 1 tbs of seasoning salt instead of the recommended 3.. just seemed too much. I will probably use a bit more corn starch next time I make it as it was a little bit runny.
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5 users found this review helpful
Very good! My husband loved it. I only used 1 tbs of seasoning salt instead of the...
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Reviewed on Mar. 11, 2006 by
Liz
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Liz
Mar. 11, 2006
My family loved this meal when I made it for them. My mom, who doesn't eat large portions, asked for a second helping, and my grandfather, who is a very picky eater, cleaned his plate. I didn't use bacon, but, otherwise, followed the recipe to the letter. I agree with other reviewers that the sauce was a little runny, so next time I will add more cornstarch. In addition, I will use less salt, as it was a little too salty for my liking. All in all, it was easy to make, and I will definitely be making it again. It would be a great recipe to make for company, as you can start it well in advance.
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4 users found this review helpful
My family loved this meal when I made it for them. My mom, who doesn't eat large portions,...
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Reviewed on Jun. 5, 2003 by DEB PHELPS
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DEB PHELPS
Jun. 5, 2003
I made this for our 26th wedding anniversary and it was a hit for the whole family. I don't use wine in my cooking and I was glad to find a good stroganoff recipe that didn't include wine. I, like others, used much less seasoned salt and fresh mushrooms. Very tasty, the bacon gave it an unusual and nice added flavor. We will make it again!
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4 users found this review helpful
I made this for our 26th wedding anniversary and it was a hit for the whole family. I don't...
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Reviewed on May 8, 2003 by MOJO1
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MOJO1
May 8, 2003
This is a good recipe with a great flavor. I used ground beef and that cut the cooking time down to almost nothing. The bacon is great - I have never had a stroganoff quite like this. I'm not sure that sauteing the mushrooms separately did anything for the recipe - at least the way that I made it. If using the stew meat, it probably would make a difference since you would be adding the mushrooms after a lot of simmering.
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4 users found this review helpful
This is a good recipe with a great flavor. I used ground beef and that cut the cooking time...
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Reviewed on Oct. 16, 2002 by PATTYCAKE642
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PATTYCAKE642
Oct. 16, 2002
My 16 year old son made this recipe and it turned out really good. I told him about the other comments about the salt so he didn't use as much. Also, we used fresh mushrooms instead of canned . We will make this again. We really enjoyed the meal.
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4 users found this review helpful
My 16 year old son made this recipe and it turned out really good. I told him about the other...
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Reviewed on Oct. 7, 2007 by
KATRINA55
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KATRINA55
Oct. 7, 2007
OK..here's the deal. Please DO NOT use 2 Tbsp. of seasoned salt in this recipe! This has to be a typo. It's so salty you can't eat it. I made this recipe before & caught that mistake the last time, but...this time I was in a hurry & guess what? Poured in the whole amount of seas. salt..oh,yuck! Realized what I did as soon as I poured it in. I didn't want to pitch the whole thing so I tried adding a couple of peeled potatoes to it (supposed to absorb some of the saltiness...it didn't). I was talking to my sister & she suggested pouring all the broth out (just discard it) but not the meat,bacon or veggies & then rinsing all that off & starting over with more broth...it worked!! Only this time, I didn't use any salt at all & cut back on the Worcestershire sauce by 1/2. Perfect! It's a very good recipe if you don't screw it up :)
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3 users found this review helpful
OK..here's the deal. Please DO NOT use 2 Tbsp. of seasoned salt in this recipe! This has to be...
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Reviewed on Mar. 30, 2007 by
Boise grrrl cooks
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