Anyone Make the "Beef Stroganoff"???

[Leonard]

I just got back from the store to buy some of the ingredients for this dish. I see only two reviews in the recipe index for March. One is good but she did alter the recipe slightly. The other is not worth reading. I was hoping someone attempted it over the weekend. I'll post a review tomorrow.

[ChristineVA]

Yes, I made it and did not overly care for it.

I will say that I mistakenly did not use a non-stick skillet. I thought "oh, my All-Clad skillet will be wonderful for this." Nope, need to use the non-stick. There is very little fat in this and everything will stick if you use a regular skillet. I ended up having to add some additional butter and olive oil to get it to work. Then, I simmered my mushrooms in the broth as called for, even a bit longer. They never got tender enough. I didn't mind it so much but I think they were supposed to be more cooked. On top of all that, even though I bought choice sirloin (two packages each from separate stores), my meat just didn't have a lot of flavor.

As for the sauce it makes, it is just "okay." I've head better flavored beef stroganoffs and they were probably also low fat. I'll be interested to see what you think.
Christine

[jpap]

I made this last night, we didn't care for it at all. It didn't have a whole lot of flavor, I suppose you could doctor it a bit maybe some garlic. It will be interesting to get your opinion.

[aggie94]

My friend made this last night for dinner as well, and when I stopped by after dinner to drop off a few things, she commented that it was "just OK" and "not a repeater."

[sneezles]

Anne,
I recommend this recipe instead, it's from CI.

BEEF STROGANOFF
Serves 4

Sour cream can curdle if added directly to hot liquid. To prevent curdling, temper the sour cream by stirring a little of the hot liquid into it and then adding the warmed sour cream mixture to the pan. Buttered egg noodles are the classic accompaniment to this recipe. Add noodles to boiling water at the same time the onion goes into the pan in step 4, so that the noodles and stroganoff will be done at about the same time.

1-1/2 tablespoons vegetable oil
12 ounces white button mushrooms, wiped clean and halved if small, quartered if medium, cut into sixths if large
Salt and ground black pepper
3/4 pound beef tenderloin (about 2 filets), cut into 1/8-inch strips
1/2 cup canned low-sodium beef broth
1 tablespoon unsalted butter
1 small onion, minced (1/2 cup)
1 teaspoon tomato paste
1-1/2 teaspoons dark brown sugar
1 tablespoon all-purpose flour
1/2 cup canned low-sodium chicken broth
1/2 cup dry white wine
1/3 cup sour cream
8 ounces egg noodles, cooked in salted water, drained, and tossed with 2 tablespoons butter

1. Heat 1 tablespoon oil in heavy-bottomed 12-inch skillet over medium-high heat until hot and shimmering, but not smoking, about 2 minutes; swirl to coat pan. Add mushrooms and cook over high heat without stirring for 30 seconds; season with salt and pepper and continue to cook, stirring occasionally, until mushrooms are lightly browned, about 4 minutes longer. Transfer to medium bowl.

2. Return skillet to high heat, add remaining 1/2 tablespoon oil; swirl to coat pan. Place tenderloin strips in skillet. Using tongs, spread the meat into single layer, making sure that strips do not touch, and cook without turning until well-browned on first side, 2 minutes. Turn strips and cook on second side until well-browned, about 1 minute longer. Season with salt and pepper to taste and transfer to bowl with mushrooms.

3. Add beef broth to skillet, scraping up browned bits on pan bottom with wooden spoon; simmer until broth is reduced to 1/4 cup, about 3 to 4 minutes. Transfer broth to bowl with mushrooms and beef, scraping skillet clean with rubber spatula.

4. Return skillet to medium-low heat and add butter; when butter foams, add onion, tomato paste, and brown sugar. Cook, stirring frequently, until onion is lightly browned and softened, about 6 minutes; stir in flour until incorporated. Gradually whisk in chicken broth and wine; increase heat to medium-high and bring to boil, whisking occasionally, then reduce heat to medium-low and simmer until thickened, about 2 minutes. Whisk liquid from mushrooms and beef into sauce and simmer to incorporate. Stir about 1/2 cup of hot sauce into sour cream, then stir mixture back into sauce. Add mushrooms and beef; heat to warm through, about 1 minute. Adjust seasonings with salt and pepper and serve over buttered egg noodles.

January, 2002

[Leonard]

After reading all the negative reviews, no way and I making this recipe. I remember hearing about Peggy's Beef Stroganoff" for some time. I did a search, printed out the recipe and that's what I'm making tonight. Many thanks to all who posted your reviews. I'm sure we will enjoy Peggy's recipe. Thanks!

[oceanjasper]

I tried to find a thread on the beef stroganoff earlier today, but I had no luck. Had I seen this thread, I probably would have chosen a different recipe.

I made the beef stroganoff (reader) recipe for dinner tonight. I think it tastes okay, but I find that the worchestershire sauce is the most predominant flavour and I don't really care for it that much. Also, some of my pieces of beef got cooked more than others (due to some sticking together when browning), so they are kind of tough. I would also like to have more mushrooms.

I don't think it is a total loss, but I will likely try a different recipe next time...

[shscharles]

So there I was...top sirloin thawed, mushrooms and sour cream in the fridge, ready to tackle the Stroganoff in the new CL when I decided to check online to see if anyone had tried the recipe.

After reading the reviews, I used the CI recipe posted by Sneezles. It was very, very good...and if you compare both recipes, lower in fat than the CL version! Go figure.

Th only changes I made were the cut of beef and, of course, I added three cloves of garlic when I cooked the onions. Gotta have garlic!

And thanks again, Sneezles. You're always there for all of us...and always right! Love this board.

[sneezles]

Originally posted by shscharles
And thanks again, Sneezles. You're always there for all of us...and always right! Love this board.

Oh my! I'm glad you liked the recipe and thanks for your very generous thank you!! I made this recipe on Wednesday and used turkey breast (cut into very thin strips) and all chicken broth and it was very good! I used creminis and sautéed until really browned. Didn't have any white wine in the house but never misssed it!

[pattyp.]

I make Peggy's here..............

[shscharles]

Could someone please post Peggy's Stroganoff so we can compare it with the CI?

TIA!

[dlaboriel]

I sure am glad I read this thread. I'll try Sneezle's recipe instead.

[SueK]

Originally posted by shscharles
Could someone please post Peggy's Stroganoff so we can compare it with the CI?TIA!

Here's a link to it:
http://community.cookinglight.com/sh...ght=Stroganoff

[Peggy]

I just popped on to say that I like my own recipe for Beef Stroganoff so I am looking no further. What a surprise to see that my recipe was being discussed on this thread!! If any of you try it, I hope you like it too!

Peggy

[shscharles]

Thanks, Peggy and Sue! I've got it...

Is anyone else becoming slightly disenchanted with CL's recipes?

[akushner]

Well..after reading everyone's reviews yesterday about the beef stronganoff...I was scared to make it. I had it on the menu...but I am glad that I read before I cooked!

My husband really still wanted to try it...so I altered the recipe just a bit just to add more flavor. And oh my...it was SO good! I really never ate this type of dish before but we really enjoyed it and it cooked up so quick that it took us about 30 minutes from start to finish!

Here's my changes. I have halfed the recipe since there are only two us :-)

2 tbls of tomato paste (instead of 1.5 tbls)
1 tbls of worchestire (instead of 1 teas)
1/2 container of ff sour cream (instead of reduced)

1 lb london broil (instead of whatever they called for)
1/2 cup onion (with a litle added sugar to help them carmelize)
3 small cloves garlic
1 cup mushrooms
1/2 can of chicken broth (instead of beef!)

I added some seasoned salt to the final mixture, as well as fresh parsley. It was fantastic. It was a little more red than brown because of the extra tomato paste..but it was fantastic. I will make this again!!!