Ingredients
- 3 lbs trimmed & cubed round steak or white meat chicken (raw)
- 1 lb fresh mushrooms (cleaned and halved)
- 2-3 1/2 lb cubes of salted butter
- 2 packets dry onion soup mix
- 5 or more cups of burgundy wine (beef recipe requires more wine for tenderizing)
- 1 pint of sour cream
- 2-4 chopped green onions (for garnish)
- Coarse ground black pepper
- Broad egg noodles (1-2 large bags)
Preparation
Step 1
Melt butter in large stew pot - medium heat only. Add meat and saute for approximately 5 minutes Add mushrooms and gently spoon into mixture. Pour in just enough wine to cover meat and mushrooms Add the onion soup mix (dry).
Add generous amount of black pepper. Stir and cover. Allow to cook on a low boil until enough liquid has been absorbed and mushrooms and meat are tender. Liquid must be like a thick sauce, but not runny.
In separate pot boil noodles until tender. Drain while running cool water over noodles (to avoid sticking) and put aside on large serving dish.
Take stroganoff off heat and stir in sour cream. Spoon over noodles and garnish with the chopped green onions.
I suggest serving this dish with a steamed green vegetable, such as green beans or asparagus.
People have called from as far away as Japan for this recipe. It is ALWAYS good. Enjoy!
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REVIEW:
I've made this recipe many times now for my family and this is the best stroganoff I've ever had!!! The meat is so tender (by using the burgundy) and the taste is out of this world! Thanks Teddi!