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Meats & Seafood - Beef Stroganoff

  • 2 pounds lean beef, sliced into 1/4-inch pieces
  • 5 tablespoons butter
  • 3/4 pound fresh mushrooms, sliced
  • 1/4 teaspoon lemon juice
  • 1 medium onion, finely chopped
  • 1 clove garlic, finely minced
  • 1 cup beef stock or 1 cup hot water with 2 beef bouillon cubes
  • 1/4 cup good red wine
  • 3 tablespoons tomato ketchup
  • 1/4 cup chopped fresh dill or 2 tablespoons dried dillweed
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (8-ounce) carton sour cream

Lightly freeze meat for easier slicing. In a large skillet, heat 2 tablespoons butter over medium heat. When butter foams, add a third of the beef slices and stir-fry quickly, just until beef is lightly browned on both sides. Do not overcook. Remove beef from pan and brown remaining meat in two batches. Do not attempt to brown all of the meat at once. Remove beef from pan and set aside.
In the same pan, add 2 tablespoons butter. When butter foams, quickly sauté mushrooms. Sprinkle with lemon juice; remove and set aside.
In the same pan, melt 1 tablespoon butter over moderate heat; sauté onion and garlic until wilted. Add beef stock, wine, ketchup, dill, salt, and pepper; simmer gently for 10 minutes. Add beef and mushrooms to sauce and cook, stirring constantly, over medium heat until heated through. Stir in sour cream, mixing well. Bring mixture to a simmer, but do not allow it to boil. Serve on top of buttered noodles.
Yield: Four to six servings.
Submitted By: Peggy I. Smith
Giles Farmers Co-op
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