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beef stroganoff - dee dee's

★★★★★ 4
a recipe by
Diane Atherton

This is a hearty meal full of flavor. And, an old time favorite that I started making in the late 80's. We were always exchanging recipes at work back then and I don't remember who shared this recipe with me but it's one of the best stroganoff dishes I've ever tasted. I've tweaked it some to suit our taste. Hope you enjoy!

★★★★★ 4
serves 4
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For beef stroganoff - dee dee's

  • 2 lb
    sirloin steak, cut into thin strips
  • 1/2 c
    butter, divided
  • 2 lg
    onions, chopped
  • 2 clove
    garlic, minced
  • 1/4 c
    all purpose flour
  • 1 tsp
    paprika, i used hungarian
  • salt and pepper to taste
  • 1
    (10.5 ounce) can beef broth
  • 1
    (4.5 ounce) can sliced mushrooms, draned
  • 1 tsp
    dried basil
  • 1 Tbsp
    worcestershire sauce
  • 1 c
    sour cream
  • cooked rice or noodles

How To Make beef stroganoff - dee dee's

  • 1
    Slice meat thin; set aside.
  • 2
    In a large skillet, melt 1/4 cup butter over medium heat; saute onions and garlic until tender. Remove skillet; set aside. NOTE: I used a cast iron dutch oven.
  • 3
    Combine flour, salt, pepper, and paprika in a gallon size ziploc bag or large bowl. Dredge meat in flour mixture.
  • 4
    Melt remaining butter in skillet and brown meat on all sides. (Don't worry about cleaning out the small bits of onion, just toss the butter in the already hot skillet)
  • 5
    Once meat is browned; add broth, mushrooms, Worcestershire sauce, basil and onions to meat mixture; cook until mixture thickens, about 5 minutes.
  • 6
    Just before serving, stir in sour cream. Heat through, but do not boil. Serve immediately over rice or noodles.
  • 7
    NOTE: I perfer this over egg noodles that I've seasoned with Butter Chive Sauce, but today it was rice because we were out of noodles. Rice is a worthy substitute. Enjoy!

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