Classic Beef Stroganoff
November 15, 2011
"I have found numerous recipes on how to fix classic beef stroganoff. This is the one that we like and have used many times. I have used tougher cuts of meat making this recipe, such as a round steak. I usually simmer the meat mixture at least an hour or so instead of the 30 minutes. This helps the meat become very tender. You will need to adjust your time making this recipe if you use a tougher cut of meat."
- Serving Size: 1 (381 g)
- Calories 568
- Total Fat - 17.1 g
- Saturated Fat - 7.7 g
- Cholesterol - 171.2 mg
- Sodium - 1072.2 mg
- Total Carbohydrate - 55 g
- Dietary Fiber - 2.5 g
- Sugars - 4 g
- Protein - 45.9 g
- Calcium - 106.9 mg
- Iron - 5.2 mg
- Vitamin C - 1.3 mg
- Thiamin - 0.8 mg
Cut meat into ½ inch strips, 1-1/2 inches long or bite size pieces.
In a 12 inch skillet, melt the butter.
Add the onion and meat strips; cook until meat is browned.
Add the salt, pepper, garlic, ketchup and ¼ cup of beef broth. Cover the skillet and simmer on low until meat is tender; about 30 minutes. Add the slice mushrooms and heat through.
In a small bowl, mix the remaining beef broth and cornstarch and add to the meat mixture; blending well. Turn heat to medium high and cook and stir about 1 minute until sauce is slightly thickened. Reduce heat to low.
Stir in the sour cream and mix just until heated through; do not boil.
Serve over hot noodles and sprinkle with chopped Parsley for garnish.
Note: About 10 minutes before the meat is done, cook the noodles as directed on package; drain.
Tips & Variations
No special items needed.