Best Beef Stroganoff

This is the Best Beef Stroganoff Recipe I have found! The wine and sour cream go well together and the lemon really makes it best. Count Stroganoff himself would love this beef stroganoff.

Be sure to use beef consommé and not beef broth. Consommé has gelatin in it and the sauce will be nice and thick. Broth will make the sauce thin and watery.

Best Beef Stroganoff Recipe

1 (16 ounce) package egg noodles
2 tablespoons butter, softened
2 onions, finely chopped
2 cloves garlic, minced
1 (8 ounce) package fresh mushrooms, thinly sliced
1 pound beef loin steak, cut into thin strips
1 (14 ounce) can beef consommé
1/4 cup Burgundy wine (optional)
3 tablespoons lemon juice
2 tablespoons all-purpose flour
2 tablespoons cold water, or as needed
1 (8 ounce) container sour cream

Bring a large pot of lightly salted water to a boil. Add the egg noodles and cook 5 to 7 minutes or until al dente; drain.

Melt the butter in a large saucepan over medium-high heat. Stir in the onions and the garlic, and cook until slightly tender. Mix in the mushrooms, and continue cooking 2 minutes. Place the beef loin steak strips in the saucepan and cook about 1 minute. Mix in the consomme, Burgundy and lemon juice. Bring to a boil.

In a small bowl, thoroughly blend the flour with cold water until smooth. Reduce the saucepan heat to low. While stirring constantly, slowly pour flour mixture into saucepan. Gradually return to a boil while stirring rapidly, until the sauce is thick and smooth. Cover the saucepan and continue cooking 5 minutes, stirring occasionally. Remove from the heat, let cool slightly and stir in the sour cream.

Serve over the cooked egg noodles.

This is how this dish is meant to be! Thinly sliced beef in a rich creamy sour cream sauce. This is without a doubt the Best Beef Stroganoff Recipe.