Russian Beef Stroganoff


Excellent recipe. I used mushroom stock instead of beef stock. We dislike brandy, so used red wine (a Barbera) instead. Not traditional, but absolutely terrific! The mushroom stock mellowed it, making the recipe similar in fullness to that made with brandy (which we tried, but didn’t like as we dislike brandy). For those wishing to make ahead, make everything but don’t add the sour cream until you heat it up.

This stroganoff was really delicious–my entire family enjoyed it! I used leftover frozen beef roast cut into thin strips.I did not have grainy mustard, so I added 2 teaspoons of dry mustard. I cooked the mushrooms separately due to family preferences. The full-fat sour cream was really good. I can only imagine how decadent creme fraiche would taste.

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Amazing!!! Made it with chip steak (paper thin sliced round roast) Came out perfect served with cauliflower mash to try and keep it keto!

Making this for the second time tonight- I’ve tried 3 or 4 different recipes since I made this the first time and this one really is the best! My man keeps asking me to make this one. Delicious

Ingredients:

2 tablespoons all-purpose flour
1 pound sirloin steak, pounded to 1/4-inch thickness and cut into thin strips across the grain.

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