Comments from the Stone Ridge Chef
Beef Stroganoff is sometimes made in America using ground beef. That is okay, as that recipe is very tasty and easy to make. But if you really want a good Stroganoff dish, you should use sirloin steak cut into strips or bite-size bites. The Stroganov family in Russia, from whence the recipe is believed to have originated, used sirloin steak, not ground beef.
I like to use the wide egg noodles, but any egg noodle will do. I also use a pinch of saffron in the noodles. That can be optional. I think it adds a little to the flavor and takes the noodles from pale yellow to a rich golden color.
Side dishes that go well with Stroganoff are Cole slaw, and maybe some green peas or glazed carrots. And of course, a warm buttered dinner roll is almost a "must".
Sauté onions and mushrooms in butter until onions are tender.
Add the beef and fry until brown.
Add garlic, salt and pepper.
Stir in cream of chicken soup and simmer for ten minutes.
Just before serving, stir in the sour cream.
Serve over a bed of noodles and sprinkle some parsley flakes on top.
Ingredients
Directions
Sauté onions and mushrooms in butter until onions are tender.
Add the beef and fry until brown.
Add garlic, salt and pepper.
Stir in cream of chicken soup and simmer for ten minutes.
Just before serving, stir in the sour cream.
Serve over a bed of noodles and sprinkle some parsley flakes on top.