Recipe by judy2304
"This recipe is easy to make and makes an elegant-looking meal that anyone would be proud to offer to guests. This is one of the favorite dinners for my family. It can be easily increased to serve more people with a little increase in prep time."
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sirloin steak, pounded to 1/4-inch thickness and cut into 1 x 1 1/2-inch strips
ground black pepper
canned sliced mushrooms
1 (10 ounce) can
red pepper flakes
prepared yellow mustard
hot cooked noodles
Great recipe! Used fresh mushrooms, but will cut back a little on paprika next time - my wife doesn't really care for paprika - don't know why, I love it! Meat was a little tough, but tasted great - may try chuck next time. Was using Julia Child's recipe till now.... .... sorry Julia!
This was my first attempt and it was so spicy we were practically breathing fire! LOL! Even my husband said how spicy it was and he can handle a lot of heat in his food. I adjusted the servings to 8, used crushed red pepper, assuming it's the same as red pepper flakes, and kept everything else the same. I will definitely try it againP.S. I hated to only give it one star because I'm sure I messed up somewhere, but it wouldn't let me post if I didn't rate it.
Why only 1 review? This recipe is amazingly delish! Followed the recipe as written except I substituted fresh mushrooms instead of canned, used Dijon mustard, used a 14 oz can of beef broth so I omitted the water and used olive oil with a tab of butter cut in. I simmered for about one hour and 20 minutes. The meat came out very tender. This recipe is a keeper. Thanks for sharing.
I have tried almost every stroganoff recipe on this site, and this one is the best by far. Like james747 , I used fresh mushrooms and also marinated my beef in the red wine for about two hours prior to cooking. The end result was incredible. This is definitely going into the family recipe book. Thank you for an exceptional recipe!
This is my recipe, and I just had to comment. I usually use homemade beef broth instead of canned, and also use Dijon mustard. I often double the recipe, and freeze leftovers for future meals. It can be frozen with or without the cooked noodles - without takes less freezer space, but both ways work equally well. Whether or not the red pepper is used or if the quantity is reduced is a personal taste. Sometimes I use red pepper flakes, and sometimes, I don't. I have also cut the meat the night before and let it marinade in the wine overnight. This works well, to and tenderizes the meat more. If you use a less tender cut of meat, this works well. For a more tender cut of meat, overnight marinade is a bit of an overkill.
I followed the recipe exactly except I substituted 1 small container of plain Greek yogurt for the cream cheese and sour cream. I really liked this recipe except I wasn't crazy about the red pepper. Was a little too spicy for us. Would leave that out next time.
I have another beef stroganoff recipe that I have used for years, and I like this one just as well. We didn't find it to be too spicy as others reported...the cream cheese and sour cream tend to mellow it out. But there was a subtle spiciness which was nice. Marinated the beef for approx. 1 hour in the wine before browning. Very good.
Great recipe, but I would omit/cut down the red pepper unless you really like things spicy.
* Percent Daily Values are based on a 2,000 calorie diet.
Elegant Beef Stroganoff
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 227
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