Stroganoff

Contributed by : Jill Kanwischer
jill-kanwischer-20220608231807
German Recipes : Dinner Recipes

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

  1. Preheat oven to 350°.
  2. 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.
  3. In a frying pan with a little olive oil, cook mushrooms on medium heat for about 2 minutes.
  4. Place on top of the onions in the casserole dish.
  5. In a frying pan, coat the bottom in a thin layer of olive oil and let it heat at medium/high heat.
  6. 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.
  7. 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.
  8. Bake in the oven for 1 hour covered, then 20 minutes uncovered.
  9. When done, stir in 1 cup of sour cream.
  10. Serve over No Yolk Egg Noodles.