My Fathers Beef Stroganoff Recipes

MY DAD'S BEEF STROGANOFF

My Dad's Beef Stroganoff image

This is one of my dad's specialties, and I've always loved it. As with beef burgandy, a covered wok works very well for this. I know stroganoff is usually served over egg noodles, but I'm from Minnesota, and we always had it over wild rice. I included instructions on how to cook wild rice to mellow out the flavor; boiling and rinsing before cooking makes it taste much better.

Provided by ChrisMc

Categories Stew

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs sirloin steaks, cubed
2 tablespoons flour
1 teaspoon salt
2 cups mushrooms
1 cup onion, chopped
2 cloves garlic
8 tablespoons butter
6 tablespoons flour
2 tablespoons ketchup
2 cans beef broth
2 cups sour cream
2 cups uncooked wild rice

Steps:

Dredge sirloin cubes in flour and salt.
Brown in butter.
Add mushrooms, onion, garlic, flour, and ketchup.
When bubbling, add beef broth.
Simmer covered for 1 hour.
Add sour cream before serving.
Place rice in pot and cover with 1 inch of water.
Bring to a boil.
When boiling, remove from heat and pour off water.
Rinse rice with cold water until water runs clear.
Cover rice with clean water and simmer 20-30 minutes or until rice is puffy and splitting.
Serve stroganoff over rice.

MY FATHER'S BEEF STROGANOFF

My Father's Beef Stroganoff image

I haven't seen a duplicate of this. My father has made stroganoff this way since I was a little kid and now I make it. If you don't have a pressure cooker, cook your cubes however desired be it fry or boil or whatever you like, but using the pressure cooker helps keep them nice and tender. this recipe can be adapted for a slowcooker, I don't know exact times because I used the pressure cooker, but give it at least 6-8 hours depending on the size of your beef cubes - make sure they are cooked through. 8 oz of sour cream is a minimum, thats what I usually mix into it, and then I serve extra on the side. This is one meal there are never leftovers for. I'm sorry I have no other words to describe the "jiggler" on top of the cooker, you will see when you start to cook on high heat, the difference between the "slow steady" jiggle and the "crazy" jiggle... a better word would almost be a violent jiggle. If your extremely unsure, then just don't cook your meat this way or use hamburger meat instead. note This is a meal that we don't really mind not being too meaty, in fact most meals I try to skimp on meat to save money - so if you'd like to add more meat feel free.

Provided by Michelle_My_Belle

Categories One Dish Meal

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 -2 lb boneless beef cube (or any steak cut up into cubes)
1 1/2 cups water
1 onion
season salt (to taste)
1 (10 1/2 ounce) can cream of mushroom soup
2 (10 1/2 ounce) cans condensed golden mushroom soup
8 ounces sour cream (two to one ratio on soups important. don't cut out Golden mushroom or do one each changes the flavor)
1/2 cup milk
1 (12 ounce) package cooked egg noodles

Steps:

Take beef cubes, water, season salt (to taste), and large slivers of onion, place them in pressure cooker.
Cook on high until the little jiggler on top of the pressure cooker is going very fast and all crazy then turn heat down to medium leaving the jiggler at a slower steady jiggle, cook for about 20 minutes before you open the lid to check if the meat is done.
When meat is done, drain all except 1/2 cup of the water, the onions are optional to keep in - personally I take them out.
Add milk, cream of mushroom, golden mushroom, and sour cream, mix well.
Simmer on low heat for at least an hour, stirring occasionally if desired, the longer it simmers the better, i usually leave it for 3-4 hours.
Serve over prepared egg noodles.

Nutrition Facts : Calories 1219.1, Fat 105.8, SaturatedFat 45.5, Cholesterol 177.8, Sodium 1836.8, Carbohydrate 45.4, Fiber 1.6, Sugar 6.5, Protein 21.7

GREAT-GRANDFATHER'S BEEF STROGANOFF

Great-Grandfather's Beef Stroganoff image

My great-grandfather immigrated from Russia in the 1880's. This is the way he always made beef stroganoff and the way my mother, whom he raised, made it. No icky canned soup for us!

Provided by Molly Schneider

Categories Meat

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb filet mignon or 1 lb rib eye
1 -2 tablespoon butter
1 lb fresh mushrooms, sliced
1/2 cup cooking sherry
1 cup beef stock or 1 cup beef bouillon
2 tablespoons hot water
1 tablespoon cornstarch
1 teaspoon black pepper
2 cups wide egg noodles, cooked
1 cup sour cream
1/2 cup slivered almonds

Steps:

Closely trim steak and slice into thin slices.
Pepper meat, then brown in butter in skillet.
When meat is browned, add sherry and stock or bouillon, bring to a boil and immediately reduce to simmer.
Add mushrooms and cook until mushrooms are done, but not shriveled.
Dissolve cornstarch in hot water and add to broth, stirring until broth thickens*slightly*.
To serve, place seperate bowls of noodles, meat and sauce, sour cream, and slivered almonds on table (you can garnish sour cream with chopped parsley if desired).
To eat, layer first noodles, then beef, then sour cream and sprinkle with almonds.

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