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Family Cookbook
Beef Stroganoff
source With A Jug of Wine by Morrison Wood (modified by JRM)
Served over wild or mix rice or over riced or mashed potatoes.

Required Ingredients

1 ½PoundLean beef* (tenderloin of beef preferred)
CupSliced fresh mushrooms*
Large yellow onion
CupBeef bouillon or consomme
TablespoonTomato paste
TeaspoonDry mustard
CupSour cream
* I usually add more of each of these

Preparation Instructions

  1. Trim beef and cut into pieces about 1 inch wide, 2 inches long and one quarter to one half inch thick. Dust pieces with salt and pepper and set aside at room temperature for about 2 hours.
  2. When ready to prepare the dish, melt 2 tablespoons of the butter in a heavy skillet and saute the sliced mushrooms; remove and set aside. In the same skillet (adding more butter if necessary) saute the onion until brown; remove and set aside. Add more butter to the pan and sear beef pieces on both sides a few at a time, being careful to space them apart in the pan so that they do not boil. Set aside the seared pieces as they are browned but still rare.
  3. Sprinkle the flour to the butter and "bits" remaining in the pan, blending and browning well.
  4. Slowly add the beef bouillon (or consomme), stirring well to form a smooth gravy.
  5. In a measuring cup or small bowl mix the sherry, the tomato paste and the dry mustard, blending them well. Add this mixture to the gravy above to make the stroganoff sauce.
  6. Into the sauce add the reserved mushrooms, onions and beef and let the whole thing simmer slowly over the lowest possible heat for about 20 minutes.
  7. About 5 minutes before serving add the sour cream and blend it in throughly.