Tonya's Rich and Creamy Beef Stroganoff Recipe - Allrecipes.com
Tonya's Rich and Creamy Beef Stroganoff Recipe
  • READY IN hrs

Tonya's Rich and Creamy Beef Stroganoff

Recipe by  

"A rich, creamy stroganoff that's even better reheated the next day. This recipe started from an old cookbook of my mother's. It's evolved over the years and is now a family favorite. This recipe easily doubles or triples for larger groups or freezing. Serve over hot cooked extra-wide egg noodles."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    55 mins
  • READY IN

    1 hr 15 mins

Directions

  1. Melt butter in a large heavy pot over medium-high heat; cook and stir onion until softened, about 5 minutes. Stir in mushrooms and continue to cook and stir until mushrooms are soft and liquid has evaporated, about 5 more minutes. Transfer onion and mushrooms to a bowl.
  2. Cook and stir beef sirloin cubes in the same skillet over medium heat until the cubes are browned on all sides and liquid has evaporated, about 10 minutes.
  3. Pour 2/3 of the beef consomme into the skillet; scrape up and dissolve any brown bits from the bottom of the skillet. Bring mixture to a boil; set remaining consomme aside.
  4. Mix in garlic, ketchup, Worcestershire sauce, salt, black pepper, and hot sauce. Reduce heat to low and simmer beef mixture until tender, at least 30 minutes. Simmer longer for more tender beef.
  5. Whisk remaining 1/3 can beef consomme with flour in a small bowl until smooth; stir into the beef mixture, return to a boil, and simmer the meat and sauce until thickened, 2 to 3 more minutes. Stir in cooked onion and mushrooms and cook until heated through.
  6. Remove from heat, stir in sour cream, and serve.
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Footnotes

  • Cook's Notes:
  • Cheaper cuts of meat also work well as long as they are allowed to simmer for several hours. The simmering can be done in a slow cooker, but you must cook the onions and mushrooms and brown the meat until juices are gone first, then transfer to the cooker.
  • For those who aren't huge onion fans, dice the onions into very small pieces. They will almost completely disappear in the sauce once completed. For a tangier sauce, add extra Worcestershire.
  • To make ahead and freeze, stop preparation before adding the sour cream. Once thawed, heat until almost boiling, then remove from heat and add sour cream just before serving. Leftovers are even better than the first round. Mix the noodles with the sauce and refrigerate. Make sure you have enough sauce as the noodles will absorb more in the fridge. When reheating, you can add a little milk to keep it moist.
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Reviews More Reviews

Most Helpful Positive Review
Jun 12, 2012

easy, and delicious!

 
Most Helpful Critical Review
Sep 03, 2014

It was alright. I expected it to be way better and was slightly disappointed.

 
Dec 28, 2012

What do you do when you over cook the Christmas roast bea.ccs t? Make this the next day!! Perfect, add some beautifully vibrant roasted vegetables and dinner is Ready! Thank YOU very much Tonya!

 
Jan 25, 2013

This is pretty darn good.

 
Mar 20, 2014

Very tasty! I made a few changes though. I used beef stock, about 2 cups all together, instead if the consomme and tomato paste rather than ketchup. I also used Smart Balance as a butter substitue.

 
Feb 17, 2014

The closest to my mom's that I've found. Thanks!

 
Apr 29, 2013

Leftover bacon wrapped filet mignon(can you believe such a thing?), I skipped the ketchup and tabascoe, sub red wine and sub greek plain yogurt instead of sour cream. But awesome! we paired with a side of sauteed carrots and leeks(also here on allrecipes). Great combo! Thanks for sharing:0)

 
Dec 12, 2012

This is a solid recipe, but doesn't really have that "wow" factor that makes it stand out from others. My husband swore he could taste the ketchup in it and if I made this recipe again I would most likely cut back or sub something else for it.

 

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Nutrition

  • Calories
  • 386 kcal
  • 19%
  • Carbohydrates
  • 12.1 g
  • 4%
  • Cholesterol
  • 98 mg
  • 33%
  • Fat
  • 29.9 g
  • 46%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 18.7 g
  • 37%
  • Sodium
  • 960 mg
  • 38%

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

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