Cooking From Memory ~ A Recipe Journal

Classic Beef Stroganoff

When you have a yearning for some comfort food, this will do nicely. This is pretty much from Betty’s (Crocker) kitchen and from there into my own mom’s kitchen and, of course, into my kitchen. We shared this meal with a friend recently. The first words out of her mouth were, “Whoa! This is better than my dad’s beef stroganoff…” Everyone’s got a favorite Beef Stroganoff recipe, but what really makes this is the rich beef flavor from the consommé and the ketchup. A little worcestershire, some Tabasco or even cayenne and this is absolutely going to go airborne. Enjoy!

Ingredients ~

  • 1 pound beef tenderloin or Sirloin steak, about ½ inch thick
  • 2 Tablespoons butter
  • 2 Tablespoons olive oil
  • 2 packages mushrooms, sliced
  • 1 onion, chopped
  • 1 – 10.5 ounce can condensed beef broth, or consommé
  • 2 Tablespoons ketchup
  • 1 clove garlic, minced
  • 1 teaspoon salt and pepper
  • 3 Tablespoons flour
  • 1 cup sour cream
  • 3 to 4 cups hot cooked egg noodles

Method ~

Cut the meat across the grain into ½ inch thick strips about 1 ½ inches long and set aside.

Heat the butter and oil in a large sauté pan. Add the mushrooms and the onion and cook, stirring frequently until the mushrooms have released their liquid and the chopped onion is tender. Remove from the sauté pan.

In the same sauté pan, brown and cook the meat until light brown. Reserving 1/3 cup of the beef broth, stir in remaining broth, the ketchup, garlic and salt. Cover; simmer 15 minutes.

Meanwhile, blend the reserved beef broth and flour. When the meat has simmered for 15 minutes, stir into meat mixture. Add the mushrooms and the onion. Heat to boiling, stirring constantly. Boil and stir 1 minute. Reduce heat. Gently stir in the sour cream. Heat and serve.

Serve over egg noodles.

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