This recipe was given to me by my Mother-in-law Edda Kanwischer.
Total Time
Not Mentioned
Prepare Time
Not Mentioned
Cook Time
1 hr 20 min
Recipe Servings
Not Mentioned
Ingredients of Stroganoff
Olive Oil
2 - 3 onions sliced (optional)
1 1/2 lbs of fresh mushrooms or 1 can without juice (optional)
4 lbs of stewing beef, veal or pork (cube a pork roast) (I prefer veal for this recipe)
Salt
Pepper
2 tsp - 2 tbsp hot sauce (to taste)
1/3 cup margarine
3 cups of beef bouillon
1/2 cup flour
1 cup sour cream (optional)
1 bag No Yolk egg noodles (cook as per package instructions)
How to Make Stroganoff
Preheat oven to 350°.
In a frying pan with a little olive oil, brown 2-3 sliced onions on medium heat until they have a nice caramel colour. Place in the bottom of a large casserole dish.
In a frying pan with a little olive oil, cook mushrooms on medium heat for about 2 minutes.
Place on top of the onions in the casserole dish.
In a frying pan, coat the bottom in a thin layer of olive oil and let it heat at medium/high heat.
When hot, add the meat along with salt and pepper to taste and brown for approximately 5 minutes. (I divide the meat into 2 batches or use 2 separate frying pans.) Transfer browned meat to the casserole dish.
In a sauce pan mix together hot sauce, margarine, bouillon then flour and whisk together while it heats up on medium heat. Once it starts boiling, continue whisking for at least 1 minute to allow the sauce to thicken. Pour the sauce into the casserole dish and stir the contents of the dish slightly.
Bake in the oven for 1 hour covered, then 20 minutes uncovered.