From Scratch Beef Stroganoff

By Yankee Magazine

Jan 11 2005

I loved stroganoff as a kid, but as a working mom I found it tough to cook after work. This recipe works well with ground beef for weeknights or cubed chuck for weekends, when there’s a little more time to cook.


4 to 6 servings


2 pounds cubed or ground beef
flour, salt, pepper to dredge meat
1/2 cup red wine
1 medium onion, chopped
1/2 cup sliced mushrooms
1 garlic clove, minced
2 to 3 tablespoons sour cream
1 cup milk or cream
black ground pepper to taste
1 tablespoon olive oil
1 bag wide egg noodles
1 tablespoon butter or margarine to coat noodles after they’re cooked.


10 inch or larger fying pan.

Meat cubes in 1/2 inch cubes or less.

Mix flour, salt and pepper in a zippered plastic bag. Add meat and shake until well coated (or, if using ground beef, brown in skillet).

Coat frying pan with olive oil and heat until a drop of water spits. Add onion and saut