Beef Stroganoff By Gary

Beef Stroganoff By Gary Recipe

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2 lb
beef, 1
1 1/2 lb
2 Tbsp
fresh dill
25 oz
red wine, dry, full bodied
1 1/2 c
sour cream
1 Tbsp
tomato paste
3 Tbsp
olive oil
garlic cloves, minced
bay leaf
2 c
beef stock
salt and pepper
flour for dredging

How to Make Beef Stroganoff By Gary


  • 1Peel and chop onions.
  • 2If large mushrooms are being used, slice into rather large slices.
  • 3If using small mushrooms; leave them whole.
  • 4Dredge beef cubes in flour and give them a light coating.
  • 5Heat a large stewing pot and add olive oil.
  • 6Brown beef cubes thoroughly in olive oil.
  • 7Add onions, garlic and mushrooms and saute lightly.
  • 8Add red wine (all) and enough beef stock to barely cover the ingredients.
  • 9Add bay leaf (broken) and dill.
  • 10Salt and pepper to taste.
  • 11Add tomato paste.
  • 12Cover and simmer, stirring occasionally, for about 2 hours or until beef is very tender.
  • 13The cooking liquid will thicken from the flour in which you dredged the beef.
  • 14The desired result is that the ingredients are coated with a thick gravy.
  • 15If more liquid is needed during the cooking process, add additional beef stock sparingly.
  • 16Be careful that you scrape the bottom of the pot when stirring to prevent flour from sticking and burning.
  • 17Just before ready to serve, mix in 1 1/2 cups sour cream.
  • 18Place into a casserole dish or tureen and garnish with sprigs of fresh dill.
  • 19Serve with rice or buttered noodles.

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About Beef Stroganoff By Gary

Course/Dish: Beef, Pasta
Other Tag: Quick & Easy