Classic beef Stroganoff from Fine Cooking Magazine, Feb/Mar 2012 (page 64) by Rick Rodgers

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Notes about this recipe

  • chawkins on August 29, 2021

    I chose this recipe because it used top round rather than beef tenderloin which is incredibly expensive these days. I did tenderize the beef with a bit of baking soda. I made half a recipe following the recipe exactly, it turned out fine but sone of the comments on the fine cooking web site suggested adding garlic and Worcestershire sauce which I would do next time. Unfortunately, the photo did not do the dish justice, especially without the chive garnish.

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