Wednesday, May 18, 2011

Beef Stroganoff

This is another family favorite from "Talk about Good" cookbook.  You know the drill, I've tweaked it and made it my own.
  • ½ stick of butter
  • 1 small chopped onion
  • 3 cloves of garlic, minced
  • 1 lb. of ground chuck
  • ¼ C. lemon juice
  • ¼ C. red wine
  • 1 can of consommé
  • 1 can of water
  • 1 T. Tony Chachere’s Creole Seasoning
  • 1 C. sour cream
  • 1 (12 oz.) bag of extra broad egg noodles minus 1 C.
  • Chives
  1. Sauté the onions in the butter over medium heat until soft
  2. Add the garlic and cook for 1 minute
  3. Add the ground chuck and cook until brown
  4. Add the lemon juice, wine, consommé, water, and Creole Seasoning
  5. Cook for 15 minutes
  6. Stir in the uncooked noodles and cover
  7. Cook for about 10 minutes or until the noodles are tender and most of the liquid is incorporated
  8. Stir in the sour cream and heat through, but DO NOT BOIL
  9. Serve with sprinkled chives
 Tips and Tricks:
  • I use light sour cream.
  • Use a red wine that you like to drink for this recipe.  You only use a little bit in the recipe, but you can drink the rest with the meal.
  • This recipe is rich, so a steamed veggie is a great side dish.


  1. I love that this is one pot! However, I am not using ground chuck...not sure what cut it is but tips of something. Should I not do one pot and do noodles separately so meat doesn't get tough?

  2. I don't think the meat will get tough. It will be cooking in the liquids for that 15 minutes. Just try doing it the same, but let me know what happens!

  3. It was great! A new favorite. And I love that it is in one dish. That is why I love your augratin potato recipe so much!!