Bertha’s Beef Stroganoff
October 14, 2008
This fabulous recipe came from my husbands grandma Bertha. I believe this is her own version, but I am not positive. All I know for sure is that it has been a classic in our family for years and years. Beef stroganoff, originally from Russia and named after it’s creator, the Stroganov family, is in fact a favorite for many families! Now then, in Bertha’s recipe she uses canned mushrooms, (back then it might have been more economic, or easier?), but I would only use fresh mushrooms. We decided to take it a step further by seeping the mushrooms in beef stock, for a couple of hours.
For the beef, my husband took rib eye steaks, rubbed them with a spicy rub, barbequed them to an almost medium and then cut into pieces according to the recipe. This beef stroganoff was so good, my mother in-law came the next night with an empty bowl for leftovers! Please enjoy!
For assorted beef stroganoff recipes, click here.
- 4 lbs. thin round steak – cut 1/4 ” thick (2 lbs. for a small family), trim fat off meat - cut into 1/4″ strips, then cut into cubes
- 3 onions sliced
- 2-8 oz. packages sliced fresh button or cremini mushrooms, or 2 medium cans whole
- 3 tbsp. flour
- ¾ cup tomato sauce
- 1 tbsp. worcestershire sauce
- 1 quart sour cream
- Salt, pepper, and paprika to taste
Heat 2 large skillets:
Skillet #1:
Place ¼ lb. butter in skillet, add onions and cook until golden, and transparent. Stir in mushrooms and cook for about 3 minutes. Stir in flour, tomato sauce, worcestershire, and sour cream.
Skillet #2:
- A few cloves of garlic, chopped
- 1 bay leaf
- 1 tbsp. shortening
Heat all three ingredients and add the meat. Stir to brown, or coat. Add salt, pepper and paprika to taste. Now add the mushroom mixture and let simmer ½ hour, stirring constantly.
Place in refrigerator overnight. Next day reheat in 350 degree oven for 1 hour, or until hot and bubbly. Serve with steamed rice, or hot buttered extra wide egg noodles.
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