Super_Dave
Sacramento, CA
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I lost an old recipe and am having trouble finding a replacement. Have any of you seen a beef stroganoff recipe with a white sauce? No tomato sauce?
Thanks,
Dave
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TexasShadow
Spring Branch, TX USA
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Joined: 10/12/2003
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1 1/2 to 2 pounds top sirloin roast, trimmed
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons butter or margarine
1 tablespoon olive oil
1 tablespoon all-purpose flour
1 cup beef bouillon or broth
1 medium onion, quartered and sliced
3 tablespoons sour cream, room temperature
Preparation:
Cut beef into narrow 2-inch long strips about 1/2-inch thick. Sprinkle meat with salt and pepper. Melt 1 tablespoon butter in a medium saucepan. Blend in flour; gradually stir in beef broth, stirring and cooking until thickened and smooth. Heat remaining 1 tablespoon of butter and 1 tablespoon olive oil in a small saucepan over medium heat; quickly brown meat strips and onion on all sides. Add meat and onions to beef sauce. Cover and cook on low for 10 minutes; stir in sour cream and heat through but do not boil. Serve over buttered noodles or rice.
Serves 4.
TexasShadow
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MAJESTYPOINTERS
MONROE, MI.
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Joined: 04/08/2008
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I am no chef but Hamberger helper has a white sause.
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Scrapz
Texas
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Joined: 05/26/2007
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I brown some meat with a little onion, add some garlic salt and ground oregano. After it's cooked I add some sour cream.
Kathy
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bcsdguy
California
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Joined: 07/02/2007
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Super_Dave wrote:I lost an old recipe and am having trouble finding a replacement. Have any of you seen a beef stroganoff recipe with a white sauce? No tomato sauce?
Thanks,
Dave
Wow, I don't think I ever saw Beef Stroganoff with tomato sauce. Has anyone ever had it that way? How did you make it?
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SAR Tracker
Sandy Eggo, Calif
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Joined: 05/29/2003
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Beef (ground, sliced left over steak, whatever..)
Onions
Mushrooms
Cream of Mushroom soup
Worchestershire Sauce
Tabasco Sauce
Salt and Pepper
Sour Cream
Amounts vary as to how much you want to make, and how spicy you like it. Serve over noodles or rice.
Add the sour cream AFTER you take it off the heat - otherwise it'll curdle and ruin the meal.
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Super_Dave
Sacramento, CA
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Thanks, those look like some good ones.
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Mrs. Mik
Abbotsford, Wisconsin
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Joined: 04/01/2002
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Here's mine . . . I make it all the time. It's a family favorite!
1 Roundsteak, cut into bite size portions
1 container sour cream
1 can cream of mushroom soup
1/2 onion
1 clove garlic, diced
Dash paprika
Egg Noodles
Dash salt
Dash pepper
Brown meat, onion and garlic. Cook until soft. Drain. Add salt, pepper and paprika. Stir in soup. Cook 15 minutes on low heat. Stir in sour cream. Cook 15 minutes more. Serve over egg noodles.
Julie
PS, I always add the sour cream while it's cooking and let the flavor mix in with the soup and have NEVER had it curdle.
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Leo Benson
CT
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Joined: 04/30/2003
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slice whatever uncooked tender beef you want to use
put equal parts of butter and EVOO in frying pan
saute some chopped garlic and diced shallots til translucent, remove.
Stir fry beef til seared on outside. REmove
saute fresh sliced mushrooms
add everything back to pan and add half red wine, half beef broth and simmer with herbs (small bay leaf, marjoram, fresh ground black pepper, a little paprika if you like it)
cover and let cook on lowest heat for an hour or so.
take sour cream and stir in a bit of flour, like maybe one tbsp per cup or a little less
bring heat on beef back up, and stir in sour cream til heated thru and sauce is thickened slightly.
serve over egg noodles.
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tvme
Medina, Ohio
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Joined: 04/10/2007
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Mrs. Mik wrote:...PS, I always add the sour cream while it's cooking and let the flavor mix in with the soup and have NEVER had it curdle.
I've never had a problem either. That recipe is pretty similar to mine. My ex didn't like paprika and I forgot all about adding it.
Good thread. Thanks all!
Bob
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