There are many great recipes online for beef stroganoff. My three favorite recipe sites are http://foodnetwork.com, http://allrecipes.com, and http://www.food.com. What I usually do is go on those sites, type in what I’m looking for in the search bar, and then you can sort by ratings. Usually on any of those sites you can find recipes with up to 1,000 reviews or more. If a recipe has that many reviews and it’s rated four and a half or five stars, you are pretty much guaranteed it’s a great recipe and you don’t have to worry about spending a bunch of time on something that doesn’t turn out so hot. It’s also very helpful to read some of the reviews because often they will give some helpful hints about how to make the recipe more successful. These tips aren’t always listed or clarified in the recipe itself so these can be of real help.

Here is a link to a recipe for a slow cooker beef stroganoff with 1,962 reviews and it’s rated four and a half stars, so you know it’s good. http://allrecipes.com/Recipe/Slow-Cooker-Beef-Stroganoff-I/Detail.aspx

Hope you enjoy the recipe!

There are several websites where you can find beef stroganoff recipes. One good
website is www.foodnetwork.com. Several chefs on that website have good recipes
for beef stroganoff. One good one is from Rachael Ray. Her recipes are quick and easy from her show 30 Minute Meals. Prep time is 20 minutes and cooking time is 10 minutes. The recipe will yield 4 servings.
Enjoy!

Ingredients
1 1/2 pounds beef tenderloin fillet
salt and pepper
3 tablespoons butter, divided
2 tablespoons all-purpose
2 cups], available on soup aisle
2 teaspoons prepared Dijon style mustard
1/4 cup cream], eyeball it
1 tablespoon extra-virgin olive oil or vegetable oil, 1 turn of the pan in a slow stream
1/2 small onion, sliced
1/3 cup coarsely chopped cornichons
1 pound extra wide egg noodles, cooked to package directions
Chopped parsley] leaves, garnish
Thickly sliced , optional

Directions
Slice meat into 1/2-thick by 2 -nch long very thin strips and season with salt and pepper. Set in freezer.

Heat a skillet over medium heat. Melt 2 tablespoons butter and cook with flour 1 minute. Whisk in consomme. Thicken 1 minute. Stir in mustard and sour cream, thicken 2 to 3 minutes. Remove from heat and season sauce with salt and pepper.

Heat a second skillet over high heat. Add 1 tablespoon oil and 1 tablespoon butter, then add the meat and onion and cook over high heat until brown on both sides, 3 to 4 minutes total. Then add the chopped cornichons and stir to combine.

Arrange meat on a bed of egg noodles and top with Stroganoff sauce and parsley. Serve with thickly sliced pumpernickel bread