Photo: Lily Banse
Tonya's Rich and Creamy Beef Stroganoff
13 ingredients
20 min + 55 min
6 servings
openrecipes
"A rich, creamy stroganoff that's even better reheated the next day. This recipe started from an old cookbook of my mother's. It's evolved over the years and is now a family favorite. This recipe easily doubles or triples for larger groups or freezing. Serve over hot cooked extra-wide egg noodles."
Estimated Nutrition (whole recipe, rough)
1030
Calories
68g
Protein
29g
Fat
122g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Gelatin | 1 envelope (7g) | 23 |
| Tomato | 1 medium (123g) | 22 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup butter
- 1 large onion, chopped
- 3/4 pound fresh mushrooms, sliced
- 1 pound beef sirloin, cut into 1-inch cubes
- 1 (10.5 ounce) can condensed beef consomme with gelatin added, divided
- 3 cloves garlic, minced
- 3 tablespoons ketchup
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 3 dashes hot pepper sauce (such as Tabasco®), or to taste
- 2 tablespoons all-purpose flour
- 1 (8 ounce) container sour cream
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes