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Old 01-07-2009, 04:45 PM
 
Location: The Midst of Insanity
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I'm going to make beef stroganoff for the first time tomorrow!

Anyone have any suggestions/hints they'd like to share?
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Old 01-07-2009, 05:05 PM
 
Location: South Bay Native
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Put the meat in the freezer for about 30 minutes before slicing - it will make it so much easier for slicing as thin as possible. You want the slices to be like shavings for good stroganoff. I make mine by sauteing sliced onions with some salt first, setting those aside and then sauteing the beef, a few slices at a time - don't overwhelm your frying pan with all the meat at once. You can use a meat tenderizer on the beef before cooking if your slices come out thickish. Use beef stock to deglaze pan, add some Wondra, and then when it's thickened you can add a bit of mustard, and some sour cream after you take it off the heat. Throw the meat and onions back in the pan, and serve over a platter of buttered, parsleyed egg noodles.

This same recipe works with meatballs, and sometimes I add sliced crimini mushrooms to the mix.
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Old 01-07-2009, 06:41 PM
 
Location: Mid-Atlantic
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Don't overcook the meat. You saute the vegetables and meat separately, then combine them with the sauce ingredients and heat again. If you undercook the meat the first time around, when you combine all ingredients and heat through, it won't be overdone.

The following recipe uses ketchup. Don't. Some people use a dab of tomato paste, but I don't use that either.

Beef Stroganoff Recipe Request

Recipes sometimes sound a bit weird. When I read that I thought it said to boil the beef in broth. Um, no.

Saute the onion, sliced or chopped, not minced, until it's about 3/4 cooked. Add the mushrooms and garlic, if using, and finish cooking. Sear the meat; don't cook it through. Some recipes say to deglaze the pan with brandy then add the broth. A whole can sounds a bit much to me.

What you want to end up with is fillet or steak in a sour cream sauce with mushrooms and onions. Never loose sight of the final objective.
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Old 01-07-2009, 06:56 PM
 
Location: Nebraska
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KETCHUP??? EUUUWWWWW

I like to add a little sherry or white wine to mine. About 1/4 cup for 6 servings, with the broth.
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Old 01-07-2009, 08:19 PM
 
Location: Texas
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Quote:
Originally Posted by annika08 View Post
I'm going to make beef stroganoff for the first time tomorrow!

Anyone have any suggestions/hints they'd like to share?
A good cut of meat cooked medium-rare, definitely sherry and sour cream, and I like mushrooms in mine.
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Old 01-07-2009, 08:42 PM
 
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I miss Rice-a-Roni Stroganoff.

Of course a Home Made one can't be beat.
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Old 01-08-2009, 05:07 AM
 
Location: The Midst of Insanity
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Thank you for all of your help everyone-I'm looking forward to this meal!

Didn't know about freezing the meat a bit for easier cutting...awesome tip!

A lot of the recipes I've found call for ketchup but that sounds icky to me so I'm going to omit that.

I'm going to use lots of fresh mushrooms and onions...
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Old 01-08-2009, 07:51 AM
 
Location: Sugar Grove, IL
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I made a "fake" beef stroganoff one night for dinner..I had a pound of ground meat that I couldn't decide what to do with. browned it, mixed in a can of cream of mushroom soup and a jar of beef gravy. served over noodles and my 14 yo son thought it was great. talk about easy too~!
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Old 01-08-2009, 03:31 PM
 
Location: The Big D
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Quote:
Originally Posted by sgresident View Post
I made a "fake" beef stroganoff one night for dinner..I had a pound of ground meat that I couldn't decide what to do with. browned it, mixed in a can of cream of mushroom soup and a jar of beef gravy. served over noodles and my 14 yo son thought it was great. talk about easy too~!
I've done that but not the jar of beef gravy but the brown gravy packets instead. My kids LOVE IT! It is easy to do and something quick and at least decent for them to eat and the added bonus that they SCARF it down. If I dare tell them I'm making Beef Stroganoff and it is not this way....... they get mad. LOL!! Okay, easier and cheaper for me.
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Old 01-09-2009, 10:56 AM
 
Location: USA
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I use the crock-pot for my stroganoff. Layer the sliced beef (1.5 to 2 lbs.), season with salt and pepper to taste, 1 small or 1/2 large diced onion, 1 chopped garlic clove, 1 beef bouillon cube, 8oz. mushrooms (I do part cook fresh mushrooms just to get most of the water out), 1 can cream of mushroom soup, 1/4 cup of water, 1/4 cup of white or red wine, TSP worcestershire sauce mixed with 1TBSP flour.
Cover and cook 6-7 hrs. After done, mix in 1 8oz. container of sour cream and add fresh parsley.
Serve over egg noodles. Easy and good
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