Real Recipes From Real Home Cooks ®

beef stroganoff

(2 ratings)
Recipe by
Julia Ferguson
Greenwood, IN

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

(2 ratings)
yield 6 serving(s)
method Stove Top

Ingredients For beef stroganoff

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

How To Make beef stroganoff

  • 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.