The problem I had with the Beef Stroganoff recipes I found is that they use Cream of Mushroom soup. I don't know what it is, but I really do not like canned soup nor recipes that use them. Maybe it's the preservatives - but there is just some after taste that I don't like in a lot of canned foods.
So, I set out to prepare a Beef Stroganoff recipe that didn't use canned Cream of Mushroom soup.
Serves: 4 people
- 1 Tbl oil
- 1 medium (or ½ large) onion, thinly sliced
- 1 carrot, chopped
- 8 oz mushrooms, ¼-inch sliced
- 1 pound cubed steak, cut into strips
- ½ cup flour
- 1 tsp salt
- 1 tsp garlic powder
- 2 Tbl oil
- 3 Tbl unsalted butter
- 3 Tbl flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 sprig fresh thyme
- 1 cup sour cream
- salt/pepper to taste
- Noodles, cooked according to directions on package
- Add 1 Tbl oil to heated pan and then add sliced onion and chopped carrot. Cook until onion starts to brown. Add muchrooms and cook until tender. Remove from heat and reserve
- In a separate sauce pan, add 3 Tbl butter and 3 Tbl flour to make a roux. Cook until flour starts to turn a light brown. Then whisk in 2 cups beef broth and 1 cup heavy cream. Continue cooking, whisking frequently, until thickenen. Add in reserved vegetables and fresh thyme and simmer.
- Meanwhile, combine ½ cup flour, 1 tsp salt, and 1 tsp garlic powder in a plastic bag, shake to combine. Then add strips of cube steak and shake to coat thoroughly. Put 2 Tbl oil in heated pan, add meat and saute until meat is cooked through. Add meat to sauce and vegetables
- Continue simmering until heated through, stirring occasionally to keep from burning on the bottom of the pan.
- Stir in 1 cup sour cream and heat through. Adjust seasoning with salt and pepper.
- Remove thyme stem and serve over cooked noodles
- This can be an inexpensive, and relatively easy, recipe to prepare. Our local Kroger store has a bin where they sell meat that has reached its 'sell by' date and a similar bin for vegetables (what I like to call the 'used meat' and 'used vegetable' bins). So, I only paid about $3 for the meat and 89¢ for the mushrooms.
- When making the sauce, be sure to select a sauce pan that is large enough to hold everything that will be added later and (if you're like us), to serve from.
- Beef Stroganoff is traditionally served over egg noodles; however, I just use whatever pasta I happen to have on hand. When I made this recipe, I used Farfalle (bow tie or butterfly shaped) pasta simply because I had ½ box that I wanted to use up.
- Try adding ¼ tsp dried thyme to the sauce in place of the fresh thyme sprig
- Try using thinly sliced round steak in place of cubed steak. This would make it easier to trim the fat off of the meat. I suppose you could also use chicken in place of beef - but then it would be Chicken Stroganoff.
- I'm not really sure the purpose of coating the meat with flour before cooking - this was just something I saw in a lot of the recipes I reviewed. Try just seasoning the meat with salt and garlic powder (or garlic salt) before cooking