The creamy mushroom sauce makes Beef Stroganoff one of Europe’s favorites. Perfect on cool evenings for warming comfort. Always great over noodles.

Beef Stroganoff
With its earthy flavors, Beef Stroganoff makes an outstanding main course for cold Autumn nights.
Recipe type: Beef, Main, Pasta
Serves: 4
  • 1 1/2 pounds round steak or other beef fillet
  • 8 ounces mushrooms (canned), sliced
  • 12 ounces sour cream
  • 4 ounces wine, white
  • 2 Tablespoons onion, chopped
  • 2 Tablespoons Worcestershire sauce
  • 1 teaspoon nutmeg
  • 1 Tablespoon chives, chopped
  • 1 teaspoon garlic, minced (or more to taste)
  • salt
  • pepper
  • pasta (or steamed rice)
  1. Cut meat into strips about 1/2-inch thick by 2 inches long.
  2. Saute the onions in butter until brown. Place meat in pan with onions. Sear quickly in frying pan along with onion. (This seals the juices inside.) Avoid overcooking the meat.
  3. Add mushrooms and stir in the wine, chives and garlic for about 5 minutes.
  4. Finally add sour cream, Worcestershire sauce and chives, and simmer until it almost boils.
  5. Serve on noodles or steamed white rice.
NOTES: * Sumptuous beef stroganoff -- This easy recipe can be served either on steamed rice or on noodles.

* You may want to vary the thickness of the sauce. Do this by adding sour cream to thicken, or adding wine to lighten.

: Difficulty: easy. : Time: 30 to 45 minutes cooking. : Precision: approximate measurement OK.

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