| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

For this make-ahead classic, the beef mixture can easily be prepared in advance and refrigerated (or frozen). To serve, cook the noodles while you reheat the meat and sauce; stir sour cream into the sauce at the very last.

Beef Stroganoff with Noodles

2 pounds round steak, cut 1-inch thick

3 tablespoons vegetable or olive oil

1/4 cup dry red wine

1/2 pound small white boiling onions, peeled

1/2 pound mushrooms, sliced

1 garlic clove, minced or pressed

3 tablespoons all-purpose flour

1 (10.5-ounce) can condensed consomme

1/4 cup tomato paste

Salt and ground black pepper

1 dry bay leaf

8 ounces dry medium-wide noodles

1/2 cup sour cream

2 tablespoons chopped fresh parsley

1. Cut steak across the grain into 1/4-inch thick slices.
2. Heat 1 1/2 tablespoons of the oil in a wide frying pan over medium-high heat. Add meat, a portion at a time (do not crowd pan); cook, turning as needed, until browned on all sides. Transfer to a 3-quart baking dish. Stir in wine.
3. Heat remaining 1 1/2 tablespoons oil in pan. Add onions and cook over medium heat, stirring often, until golden, about 7 minutes.
4. Add mushrooms and garlic; cook, stirring often, until mushrooms are limp. With a slotted spoon, transfer vegetables to baking dish.
5. Stir flour into drippings in pan; cook, stirring, until flour is golden. Remove from heat and gradually stir in consomme and tomato paste. Season to taste with salt and pepper. Return to high heat and bring sauce to a boil, stirring; pour sauce over meat and vegetables. Add bay leaf, cover, and bake in a 350*F (175*C) oven until meat is tender to bite, about 1 1/2 hours. if made ahead, let cool; then cover and refrigerate until next day (freeze for longer storage). Reheat before serving.
6. To serve, in a large pan, cook noodles in about 2 1/2 quarts of boiling salted water until al dente (firm to the bite), about 6 to 8 minutes; or cook according to package directions.
7. Drain noodles and spoon into center of a rimmed serving dish. Stir sour cream into hot meat mixture. Spoon meat mixture over noodles and sprinkle with parsley.

Makes 6 servings.