Looking for a Tested Beef Strogenoff Recipe

I am embarrassed to admit that for this one recipe I use cream soup. Yikes! I normally make everything from scratch when possible.

1 can "GOLDEN Cream of Mushroom" soup
1 cup milk (low fat is fine, I use non fat)
1 cup sour cream (low fat is fine)
1/2 white onion chopped
sliced mushrooms (1 container)
1 1/2 sliced Beef.. (I use round steak, but a better quality would be awesome)
Black Pepper to taste.

Saute' the meat with the onion and mushrooms in about 2 tbls. olive oil

Drain any drippings.

Add soup, sour, cream and milk to the meat and stir thoroughly.
Simmer for about 20 to 30 minutes. The longer the better. Add black pepper to taste.

Serve over wide noodles. Sprinkle parsley on top of each serving.

We do Lipton's Onion Soup with a tub of sour cream. I always use left over roast or steak.
This is one of the kids' favorites

My GF does a "quick" recipe - cream of mushroom soup, sour cream, beef and noodles - puts in a crock pot and lets it cook all day...then boils the noodles and viola! done!

I use a recipe from Betty Crocker that is fabulous. Much better than just using beef and sour cream.

I use Cambell's beef consomme, undiluted. The flavor is a bit "je ne sais quoi" than beef broth. Probably saltier. I use two cans to get plenty of sauce. I use sirloin tip, and I keep packages of it cut up in my freezer so I can make Mongolian beef or beef Stoganoff whenever I want. It is more tender than stew meat, and doesn't take as long to cook. My technique is a bit different from the recipe in the book, too. Hmm, sounds good for dinner tonight.

1 1/2 lbs beef, cut into slices
2 T butter
2 cans Cambell's beef consomme, undiluted
1/3 cup red wine if available
2 T catsup
1 clove minced garlic
1 medium onion
8 oz mushrooms, sliced (optional)
6 heaping Tablespoons flour
1/2 cup sour cream (don't use fat free)
noodles of choice

Melt better in large, deep skillet. Add onions and garlic, saute until wilted. Add mushrooms (if using), saute until tender. Add beef and saute until meat is cooked. Reserve 2/3 cup of the consomme, stir the remaining consomme, wine and catsup into the skillet. Heat to boiling, cover and simmer for about 10 minutes, or until the noodles are ready.

Shake the reserved consomme and the flour in a tightly covered containter. Stir the flour mixture slowly into the meat mixture. Heat to bubbling, stirring constantly for about 1 minute. It should thicken very nicely. Reduce heat to low, and add about 1/2 cup sour cream (if you like more, you can use more, but I find more than this amount is overwhelming). Serve beef over hot noodles.

Better Homes and Gardens has a Beef Stroganoff recipe that is more involved and doesn't sound as good. I think it may be more bland.

When I was in college, the dining hall served Beef Stroganoff. It was mystery meat mixed with sour cream. Yuck. What a let down after eating the above recipe for 15 years.

Here is a very easy one that everyone is always asking for the recipe. Take 1-2 pds steak (I use whatever is on sale. my mom uses round steak) and brown it with 1/2 cup chopped onion and a little oil (if you like mushrooms add them now, and garlic. My mom hates mushrooms and garlic so I grew up not having them in the recipe) once meat is brown and onions are cooked (if you added garlic be careful not to burn it) add16oz of sour cream and 2 can cream of celery soup (trust me it turns out soooo much better then cream of mushroom) stir add a little salt and pepper and let simmer for 20 minutes. We serve this over rice but you can use noodles if you want.

Ok...here's mine...we love it at my house...and its easy!!

Buy a pound to a pound and a half of beef already cut up for stir fry (just easier!)
Brown meat in a large skillet
Drain fat
Add 1 cup of beef broth (1/2 can) and simmer meat in it
add salt, pepper, and onion powder to taste (i use alot and you can add whatever seasoing you want at this point also)
Add some flour (3-5 tablespoons) to another 1 cup (rest of can) of beef broth
Add to skillet and stir well to cook flour and thicken
Add one whole container of sour cream (light or fat free work here too!)
stir well
continue to simmer
layer slices of swiss cheese on top until almost melted
serve over white rice or noodles
Enjoy!

My sister uses the Mc Cormick seasonings ... adds 1 or 2 cans of drained peas and glazed onions. MMMMMMM Oh yeah and the steak needs to be really good. Top Sirloin is typically the best.