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Beef Stroganoff

User Rating 3.5 Star Rating (4 Reviews)


Beef Stroganoff
Beef stroganoff with dill and sour cream.


  • 1 1/2 pounds lean stew beef or beef tips, cut into small pieces or thin strips
  • 4 tablespoons butter or margarine
  • 1 cup chopped onion, about 1 large onion
  • 4 to 8 ounces sliced mushrooms
  • 3 tablespoons all-purpose flour
  • 2 cups beef broth or bouillon
  • 1/2 teaspoon salt, or to taste
  • 1/8 teaspoon pepper
  • 1 cup sour cream
  • 1 teaspoon dried dillweed


Heat butter or margarine in a large heavy skillet over medium heat. Add meat in about 3 batches, browning each batch quickly. Set aside and keep warm. Add onion and mushrooms to the skillet and sauté for about 5 to 6 minutes, until golden brown. Stir in flour; blend well. Gradually stir in beef broth. Heat until sauce is thick and bubbly, about 3 minutes. Stir in beef and dill. Add salt, pepper and sour cream; heat beef stroganoff through - do not boil. Serve beef stroganoff over rice or noodles.
This beef stroganoff serves 6.

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User Reviews

Reviews for this section have been closed.

 4 out of 5
Good and easy stroganoff, Member msdivinend

I thought this was an easy recipe and it can be made quite quickly although I think if you could let it simmer longer it would marry the flavors better. I seasoned the meat as I browned it rather than putting the salt and pepper in at the end. I seasoned to taste at the end as well. I think I would add a little garlic and I did add a splash of red wine which added some depth of flavor. All in all - I have an all day stroganoff that I may prefer but this one was a great, fast recipe.

3 out of 3 people found this helpful.

See all 4 reviews

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