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Beef Stroganoff

by on February 21, 2011 in Beef, Main Courses February 21, 2011 BeefMain Courses
4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

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Level: Easy

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Description

I got this recipe from a show I miss very very much – Two Fat Ladies. I have never used port in a stroganoff, and the flavor with the mushrooms is just amazing.

Ingredients

  • 2 pounds Beef Filet (I Used Eye Of Round)
  • 3 Tablespoons Butter
  • 1 Tablespoon Olive Oil
  • 8 ounces, weight Sliced Mushrooms (I Used Baby Portebellas)
  • 2 whole Medium Yellow Onions, Sliced
  • 1 teaspoon Salt, Or To Taste
  • 1 teaspoon Ground Black Pepper, Or To Taste
  • 1 teaspoon Chopped Garlic
  • 1 teaspoon Sugar
  • 1 teaspoon Dry Mustard, Heaping
  • 1 cup Port
  • 1 cup Sour Cream

Preparation

Slice the beef into strips, cubes or whatever shape takes your fancy. Just remember you’ll be searing the beef, so don’t cut it too small. Heat the butter and olive oil in a skillet over medium heat. Then increase the heat and sear the beef in small batches over high heat, just 30 seconds a side. You just want to sear it. Set beef aside. Leave butter in the skillet as you will be sauteing veggies in it.

Lower heat for the skillet to medium. Add mushrooms, onions, salt and pepper. Saute the sliced onions and mushrooms in the skillet until onions are limp and mushrooms are tender. Add garlic and saute for about 30 seconds more.

Mix sugar, dry mustard, and port together in a bowl. Add beef and port mixture to the skillet. Allow port to reduce and soak into the beef and veggies for about 2 to 3 minutes. Lower heat to low and add sour cream. Mix through just until it comes up to temperature then serve immediately over egg noodles.

Note: The sauce will be thinner than most are used to with a stroganoff, but the flavor is out of this world! Enjoy!!

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Jill B on 6.19.2017

It’s way, way too sweet with the port and I’d swear I watched them make this years back and they used heavy cream and burgundy. I made it but it was so too sweet with the port. Use a full red wine, a cab or pinot or such and delete the sugar. Much better!

2 Reviews

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Cathy Bray on 9.20.2011

My family really liked this! I used beer instead of port with a splash of wine. This will go into my “keeper” file. Thank you for the recipe!!!

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sarcasticquilter on 3.3.2011

Okay, this review has to first have it pointed out that I modified ingredients slightly.
1) I used veal
2) I used a dessert wine since I had no port on hand
3) I used paprika and black pepper to season this
4) I added flour to thicken the sauce a little before adding the sour cream (thanks for warning about it being thin).

This was good, but sweet. I suspect the sweet had more to do with the wine vs port subsitution as well as veal having a little lighter flavor than beef.

However, I also think, even with port and beef next time (there will be a next time because it was good), I’ll add more garlic, cut sugar in half or not use at all and maybe add more paprika and/or some savory herb. Perhaps oregano but I’m not sure that would be the right combination. Maybe I won’t need to if I increase the garlic and mustard… not sure.

Either way, this was overall, yummy and I urge anyone to try and TASTE the sauce along the way so you can doctor it up to your preference.

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