Beef Stroganoff II

By Addie

Creamy and comforting, you'll crave this hearty Beef Stroganoff no matter what the weather. Patty Rody, Puyallup, Washington

Ingredients

• 5 tablespoons all-purpose flour, divided
• 1/2 teaspoon salt
• 1 pound beef top sirloin steak, cut into thin strips
• 4 tablespoons butter, divided
• 1 cup sliced fresh mushrooms
• 1/2 cup chopped sweet onion
• 1 garlic clove, minced
• 1 tablespoon tomato paste
• 1-1/4 cups beef broth
• 1 cup (8 ounces) sour cream
• 2 tablespoons sherry or beef broth
• Hot cooked egg noodles

Preparation

Step 1

In a large resealable plastic bag, combine 2 tablespoons flour and salt. Add beef, a few pieces at a time, and shake to coat. In a large skillet over medium-high heat, brown beef in 2 tablespoons butter. Add mushrooms and onion; cook and stir until vegetables are tender. Add garlic; cook 1 minute longer. Remove and keep warm.

In the same skillet, melt remaining butter. Stir in tomato paste and remaining flour until smooth. Gradually add broth; bring to a boil. Cook and stir for 2 minutes or until thickened.

Carefully return beef mixture to the pan. Add sour cream and sherry; heat through (do not boil). Serve with noodles.
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REVIEWS:

I've been making it with hamburger instead. Faster to make. I make it in bulk and then use a food saver to freeze it. Great for when I'm to busy to cook, drop it into a pot of boiling water and make rice.

I used stew meat. Once I had the meat browned and the sauce made, I put it in a 200 degree oven for 4 1/2 hours. I added the sour cream and sherry once I took it out of the oven. I 1 1/2 the sauce and it seemed like there was a lot of sauce for 1 lb. of meat. I also had to thicken the sauce with cornstarch. I'm sure that was because I made it in the oven and not the stove top. It was good, but not anything out of the ordinary.

Turned out pretty well. I left out the butter and used leftover meat I had from a roast. I also did the 1.5 recipe for the sauce as suggested; like that, it covered a whole bag of egg noodles. I'm not sure if that much sauce was totally necessary, but it did make it stretch. I didn't love the sherry flavor, but I'm not a big fan of it anyways.

My family loves this dish, the only thing that I do differently is not cook the meat all of the way at first, then saute the mushrooms and onions by themselves, then I make the sauce with out the meat and veggies. I also double the sauce if not 3 times since we use 1.5 lbs of meat.

for sure make the sauce times two and don't cook the meat all of the way through at the beginning.

I made this with ground beef, draining the beef once it was cooked. Very easy and a big crowd pleaser!

I actually modified this recipe for a slow cooker- after browning the meat I placed it in my slow cooker and covered it with the sauce. I cooked it for about 4 1/2 hours and then added the sour cream and sherry about 30 min prior to serving. It was fabulous! The meat was so tender it melted in your mouth. Great flavor, a nice change of pace from traditional Stroganoff.

Reviewed on Feb. 02, 2010 by Sara Irvine

I read the review that said the meat was too chewy and not enough sauce. So, I did not over cook my meat and made the sauce 1.5 the amount called for. It was amazing. I loved it and I am very picky. Will definitely make this again!

Our family absolutely loved this dish!

The meat was too chewy, and I would have preferred more sauce and less meat. The flavor wasn't super great, and I won't make this again.