From Russia With Love Beef Stroganoff

Sherry Peyton


This is unorthodox since it uses ground beef. The rest? I don't know, but it's been the same recipe I've used for years. I have long forgotten where I got it. It's a beaut to behold and has a sophisticated taste.

★★★★★ 1 vote
45 Min
45 Min


1 lb
lean ground beef
2/3 c
diced onion
2 clove
grated garlic
8 oz
crimini mushrooms or white buttons
3 Tbsp
2 Tbsp
tomato paste
3 Tbsp
2 c
beef stock
1/2 c
dry red wine
2/3 c
sour cream
12 oz
wide egg noodles
1/3 c
chopped fresh parsley

How to Make From Russia With Love Beef Stroganoff


  • 1Brown meat with onions and garlic until meat is nearly done and onions are soft and translucent. Remove to a bowl.
  • 2Add sliced mushrooms to the pan and saute until soft. Remove to the bowl with the meat and onions.
  • 3Add butter and tomato paste to the pan. When melted, add the flour and whisk until a roux is established. Cook for one minute.
  • 4Add the stock and wine, and bring to a light boil until thickened.
  • 5Return the contents of the bowl to the pan and simmer on low for about 20 min.
  • 6Cook noodles according to package directions. When they are done, add sour cream to the pan and stir in with whisk, bringing it just short of a boil.
  • 7Add parsley and serve over the noodles.

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About From Russia With Love Beef Stroganoff

Course/Dish: Beef