Beef Stroganoff

2
Julia Ferguson

By
@judyjellybean

My mother use to make this when I was a kid. I absolutely love it, but the hubs, not so much. He would rather eat a hamburger instead of something with sour cream in it.
My mom always served it over fluffy white rice.

This recipe is from a cookbook my mother used often. Margaret Mitchell's Mealtime Magic Meat and Poultry Cookery, published by Wear Ever, copyright 1951

Rating:

★★★★★ 2 votes

Comments:
Serves:
6
Method:
Stove Top

Ingredients

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  • 3 Tbsp
    butter
  • 1/2 lb
    fresh mushrooms or 2 four ounce cans
  • 1 large
    onion, cut into 1/2 inch slices
  • 1 1/2 - 2 lb
    flank steak
  • 1 Tbsp
    bottled horseradish
  • 1/2 c
    water
  • 1 tsp
    thick condiment sauce, (your favorite steak sauce)
  • 1 1/4 tsp
    salt
  • 1/8 tsp
    pepper
  • 1 c
    sour cream

How to Make Beef Stroganoff

Step-by-Step

  1. Melt butter in fry pan; saute mushrooms, onion slices 5 minutes; remove from fat.
  2. Trim fat from steak; mince fat; add to butter in fry pan.
  3. Remove tough, fibrous skin from steak.
  4. Slice meat across grain into 1 inch strips; roll in flour; brown on all sides in butter and fat cut from meat.
  5. Place onion mushroom mixture on top of meat; add horseradish, water, condiment sauce, salt and pepper.
  6. Cover; cook over low heat 2 hours or until meat is tender.
  7. Just before serving, add sour cream; thicken gravy if desired.
  8. Serve over hot fluffy white rice or egg noodles.

Printable Recipe Card

About Beef Stroganoff

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Other Tag: Heirloom




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