grandma's beef stroganoff

★★★★★ 3 Reviews
jeneth38 avatar
By Jennifer Utley
from Auburn, CA

Long-time family favorite!!! This was my grandma's recipe and passed down from to mom then to me. This dish is so full of flavor and fantastically filling. My 4 and 5 year old love this dish too! On separate occasions, I have added beer or wine to this dish. Both are great. Red wine is my preference... and of course OPTIONAL. Sidenote: my husband despises mushrooms. So I used Campbell Cream Mushroom Soup instead of a can of mushrooms. Hubby can handle that and deeply loves this dish too.

Blue Ribbon Recipe

Grandma knew what she was doing when she made this beef stroganoff recipe. The sauce is tangy and savory. Slow cooking the beef in the sauce makes it super tender and it absorbs all the delicious flavors. In the Test Kitchen, we like mushrooms so we used both cream of mushroom soup and mushrooms. Yum! This is an easy stroganoff recipe for when the weather gets cooler.

— The Test Kitchen @kitchencrew
★★★★★ 3 Reviews
serves 4-6
prep time 15 Min
cook time 1 Hr 30 Min
method Stove Top

Ingredients For grandma's beef stroganoff

  • 1 lb
    round steak - sliced into thin strips
  • 1/3 c
    soy sauce
  • 1/3 c
    Worcestershire sauce
  • 1/2 c
    ketchup
  • 3 Tbsp
    minced dried onion
  • 1 can
    cream mushroom soup or canned mushrooms
  • 1 1/2 c
    sour cream
  • 1 c
    all-purpose flour
  • garlic powder, to taste
  • lemon pepper, to taste
  • minced garlic, to taste
  • 1 1/2 box
    beef broth
  • pkg
    egg noodles
  • 2 Tbsp
    cooking oil

How To Make grandma's beef stroganoff

  • Cooking steak in a Dutch oven.
    1
    At medium-high heat, warm stock pot or Dutch oven. Slice the steak into thin strips. Season meat with garlic powder, lemon pepper, salt, and pepper. Toss meat in flour then shake off excess flour. Add oil to the heated pot and add seasoned steak.
  • Sauces and seasonings added to the Dutch oven.
    2
    Once the meat is browned, add sauces and seasoning; ketchup, minced onion, minced garlic, beef broth, (beer or red wine-adds great flavor). Simmer for 1 hr to 1 1/2 hours.
  • Draining cooked noodles.
    3
    Boil egg noodles. Follow box directions. Drain and set aside.
  • Adding flour and water mixture to Dutch oven.
    4
    Once the meat is tender, mix warm water and flour in a measuring cup or coffee cup for thickening. Pour over the meat and sauce and stir till desired thickness.
  • Stirring in sour cream.
    5
    Remove pot from heat and stir in sour cream. Serve up over a plate of cooked noodles and mm-mm-mmmm yummy!!!
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