Stroganoff is a big favorite of ours. We like it over egg noodles but DH sometimes prefers rice. I usually use thin strips of top sirloin. I like to add some Dijon mustard, horseradish and Worcestershire, along with the mushrooms, beef broth and the sour cream. Now you’ve got me wanting some!

The peas sound good!👍🏻

The way my mother made it! (I.e., Russian style)

plllog, my mom made it often for us.🥰

Aww, come on! What is Russian style?

You know I'd love it.

Is there a recipe?

I haven't made beef stroganoff since the first time back in the early 80s. Back then we bought whole tenderloins to cut into filets and I used the scraps in stroganoff one time. Dh didn't care for it and I never attempted it again. Back then he was adverse to sour cream and I think telling him it was in it was a mistake. I don't think he's ever rejected something I made since. Guess I should try it again.

Rob, there's a lot of nuance which I don't know, but this is what my mother said without her hands in it:

Beef Stroganoff

Sirloin of beef (or top round)

onions chopped

celery chopped

mushrooms sliced

leeks chopped

Whatever is in fridge: String beans cut fine, asparagus...

tarragon

savory

rosemary

bay leaf

salt

pepper

Cook down veg into goop, add wine (dry sherry or sweet), stock.

Dress with sour cream.

Serve over egg noodles.

When I said "Russian style", that would have been as my grandmother would have dictated to my mother on the phone when she was late at work and needed my mother to start the dinner. The grandmother who learned to say "begora" from her Irish patients, but in a Russian accent. :) I have no objections to what "stroganoff" means to you, but I wouldn't have known the name.

Sort of like every other "leftover" dish

One of my favorite dishes and I make it often. Although not a big leftover fan, leftover stroganoff never goes to waste at my house!! I've been known to eat it for breakfast. 😋

I make beef stroganoff the way mom did - thinly sliced steak marinated overnight in garlic and dry mustard. Then sautéed with sliced onions and mushroom in a sherry enhanced cream sauce. I prefer it served over rice.

LOL! Rob, it could be, but it isn't. It was actually a luxury dish in its day, and a very specific flavor. The what needs using is my mother's admonision to use things up before they go bad. The nuance and finesse aren't recorded, but I might be able to reconstruct it if I tried.

I never met a stroganoff I didn't like. I also love making a veggie version with lots of pan roasted mushrooms and the usual ingredients. I've been making it with greek yogurt instead of sour cream for years and can't tell the difference. Rice or noodles or even cauli rice...love them all.

My stroganoff is the classic version with beef fillet strips. I would never make it with ground beef, although there is a dairy free dish with ground beef and vegetables in beef gravy that I quite like.

"Beef Stroganoff" is NOT made with hamburger and a creamy mushroom sauce....or worse a can of cream of mushroom soup poured over it. That's a school lunch dish....

Beef stroganoff is properly made with beef fliet strips and sliced mushrooms quickly seared, then dressed with a sauce made of sour cream, beef broth a bit of worchestershire, salt and perhaps dijon and fresh ground pepper....over egg noodles

No slow cookers tuff....no adding green beans or peas!

Which is why I only said "stroganoff". This particular version is the one our financially strapped mother made.

The nostalgic version.

Mine is similar to Linda's except that I add red wine - either Burgundy or Cabernet Sauvignon. The only herb I add is thyme. I serve it with fresh tagliatelle. Mine is not Russian, but then neither am I, although I can read it to some extent. However, it is one of my favorite things to order when I go to a Russian restaurant - usually in West Hollywood, but I also like pirozhki, and make that more often.

I never had stroganoff while growing up, but my BF makes an excellent stroganoff and now I'll probably crave it. He always uses beef, onions, mushrooms, beef broth, various herbs, seasonings, etc.... then he finishes with sour cream and serves with noodles.

My husband will only eat the kind I made in the 70's from a recipe clipped out of a magazine.

hamburger, onions, mushrooms, Worchestershire sauce, sour cream, and Campbell's soup. We like it over egg dumplings.

I tried the one with the sliced beef one time and he would not eat it.

I never met a stroganoff I didn't like. I also love making a veggie version with lots of pan roasted mushrooms and the usual ingredients. I've been making it with greek yogurt instead of sour cream for years and can't tell the difference.

I love that idea! I may finally give it another go and totally omit the beef.

I remembered this chicken version I found in Fine Cooking maybe 15+ years ago.

Chicken "Stroganoff"

4 tsp. olive oil
1 8-oz. pkg. sliced cremini mushrooms
Kosher salt
1 shallot, finely chopped
2 T. finely chopped fresh sage
Freshly ground black pepper
1 3/4 lbs. boneless, skinless chicken thighs (5 or 6), trimmed of excess fat and cut into 1 1/2- to 2-inch pieces
1 T. finely chopped garlic (about 2 large cloves)
1/3 cup dry sherry
1 whole jarred roasted red pepper, drained and cut into thin strips (about 1/2 cup)
1/2 cup sour cream
1 plum tomato, cored, seeded and cut into medium dice

In 10-inch straight-sided saute pan, heat 2 tsp. of the oil over medium-high heat.

Add mushrooms, season generously with salt, and cook undisturbed until well browned on one side, 1 to 3 minutes. Add half of the shallot and 1/2 T. of sage to the pan and continue to cook, stirring, until mushrooms are well browned all over, another 3-5 minutes. Season generously with black pepper and transfer to a bowl. Leave pan off heat.

Generously season chicken with salt and pepper. Return pan to medium-high heat, add remaining 2 tsp. oil, and swirl to coat pan. Add the chicken and cook undisturbed for 1 minute. Add 1/2 T. of the garlic, 1/2 T. of the sage, and remaining shallot and continue to cook, stirring, until chicken is no longer pink on the outside, 2 to 4 minutes. Add mushrooms, sherry, and red pepper and cook to reduce sherry slightly, about 2 minutes.

Lower heat to medium and stir in the sour cream, tomato and remaining garlic. Partially cover pan and simmer until chicken is cooked through, 15 to 20 minutes. If sauce seems overly thick, thin it with a little water. Season to taste with more salt and pepper. Serve sprinkled with remaining sage.

Serve over egg noodles tossed with butter.

This was my go-to dish for guests when I was in college in the late 1970"s. I would use London Broil, frozen and sliced paper thin, sliced mushrooms, red wine, beef bouillon, sour cream, butter, onions, a touch of mustard, a dash of paprika, fresh garlic, salt & pepper. Served over buttered egg noodles. I haven't made it in over 40 years. LOL Maybe it is time to resurrect the recipe.

“Maybe it is time to resurrect the recipe.”

Definitely!

Got to tell you it was very nostalgic! Was a really fun day. Even my health conscious brother got seconds.

It's not for everyday, but it was fun. Hope you enjoy it.

I've never made a beef stroganoff. We eat very little beef, preferring lamb, pork and poultry. 5 days a week we try to eat meat free, so I do sometimes make a mushroom stroganoff. Served over brown rice.

It's really good with smoked brisket. i tried smoking a smaller brisket and it did not turn out well but in stroganoff, sliced thin, it was really good. I froze it and slowly used it up.

When I was still married to my no-red-meat-eating ex, I made stroganoff using chicken livers. Same recipe, but subbing the livers for the beef. It was delicious.......if you appreciate chicken livers :-))

If you want to hate the traditional recipe, this has stuck with me all these years. "It is not what you eat between Christmas and New Years, but what you eat between New Years and Christmas."

In other words, once or twice a year for anything is not bad, but if you eat the same high fat every week, that is bad.

Well, my stroganoff isn't the burger, onion, garlic and Campbell Cof M soup that it was when my kids were little, but there's no reason for slamming the person who was talking about it!