Description
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.
Ingredients
- ½ cup butter
- 1 large onion, chopped
- ¾ 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
- ½ 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
Prep Time: 20 mins
Cook Time: 55 mins
Total Time: 1 hr 15 mins
Servings: 6