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


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.

About this Recipe

Course/Dish: Beef