Beef Stroganoff for Noodles

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Delicious. Tried it with venison steak and fettucini. Comfort food at it's best!

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my family and I enjoy this recipe we make it all the time

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I can't believe how quickly my 2 year old engulfed this! When he first saw the mushrooms he didn't want it on his fork. Once I sneaked some in, he liked it all together, onions too. First time I can remember him asking for seconds. For his clean plate alone I'd give this 5 stars. I needed more mustard, but that's my personal preference. This dish took a little over half an hour from fridge to table and was really easy.

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I thought this was "good". The estimated prep time and cook time seem a little bit off, took closer to 1.5 hours, start to finish, including all steps. The taste was great.

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My Wife and I made it this weekend for a friend and we all loved it.
Thanks

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Made this dish tonight for company. The raves were endless. Delicious. I made a few tweaks. Substituted half and half for the cream and Greek yogurt for the sour cream. I also used No-yolk noodles. (Gotta watch the fat Otherwise just what the recipe called for. I remember Michele Urvater from Food Network many years ago. She was always a great cook. Is she still around?

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Of all foodnetwork's recipes, this one is the closest to the right way to make stroganoff. It's the beef. You must use tenderloin. This recipe also needs to add chopped pickles, dill or bread and butter which are best. It also needs fresh chopped or diced tomatoes. Now you have a great stroganoff! Go for it.

Chef Philipe

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I followed Michelle/Hoboken's advice for the most part. I used equal amts of very lean sirloin and button mushrooms, 2 onions, subbed half 'n' half for cream, and used an 8-oz container of light sour cream. I used dried herbs instead of fresh, and added crushed garlic cloves and 1/8 cup of sherry. It was quite good, but I could only give 4 stars because I deviated so much from the original recipe. It's a lot of work (lots of mushroom cleaning and slicing but I will make it again. Not overly complicated.

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after reading all the reviews, i went ahead and decided to make more sauce. I also had more than 1 pound of meat from my leftover chateaubriand trimmings. The measurements I used were: 1.5 pounds filet tips, 5 tbsp butter, 1 onion, 1 large shallot, 1.5 pounds sliced mushrooms, 1.5 cup beef broth, 1 tbsp dijon, 3/4 cup heavy cream, 2.5 tbsp flour, 3 tbsp minced dill. I also salted and peppered the meat before searing and added salt and pepper to mushrooms as they browned and again to taste at the very end. This dish was silky and succulent. The right about of sauce to meat to mushroom ratio for 12 ounces of cooked egg noodles. It is very rich so I might use half and half next time, but you could also probably cut the sauce with a bit more beef broth. I didn't have parsley, but didn;t miss it. The dill was key and not at all overpowering. This is something I will try again with different cuts of beef and even other meats.

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I made this for my family and it was easy and wonderful! The extra few dollars that the filet costs is absolutely worth it. In my opinion it makes the recipe! I do agree with the other comments on doubling the sauce. The only thing was, my husband wasn't in love with the dill because he said it took over. I tend to agree. Next time I make this I will only use half of the dill. I added some fresh pressed garlic, and even though it's mot traditional I added peas as well which was my husbands request, he loves peas in things like this. I did add salt and pepper to the filet before searing, and I made sure to keep the beef to our medium rare preference. This recipe is a keeper!