Cookbook talk:Traditional Beef Stroganoff

Sour Cream and wine conversion are off! If not mistaken 1 cup = 249 ml; so 1/3 cup is 80 ml; 2/3 cup would be 160 ml. [Unidentified author, pre-2009/Nov/7th]

Neither recipe indicates how many it serves. The preamble, reciting history, is redundant with the history given on the main page about this dish; surely the Cookbook page should skip most of this and refer to that page for such material. A sentence or two of background should suffice. [Eddy] 84.215.6.188 (talk) 18:26, 7 November 2009 (UTC)
 * I wish succinct preambles were part of the cookbook writing guidelines. A throwaway bit of trivia is okay, but folks come here for recipes, not random people showing off history knowledge or sharing personal anecdotes. --199.116.168.115 (discuss) 17:39, 4 September 2015 (UTC)

A variation of this dish is to use Kangaroo instead of Beef; affectionately known as Kangastrog.

Wrong Meat Wrong Mushrooms
Chuck or ground beef is not the way to make a good Beef Stroganoff; use sirloin or higher. Although I never flour my beef pieces the original recipe does call for flouring. The best way to make a strognaoff is found in the "Great Dinner's from Life" cookbook published in the early 70's.

One pound cubed sirloin 1 medium onion diced 8 oz FRESH mushrooms - small whole buttons are great, but hard to find in bulk mushrooms; if unable to find slice the normal size mushrooms. I like a lot of mushrooms and typically add more 1 tsp dry mustard - add water and let stand for at least 10 minutes, then add 1 tsp sugar 1 cup sour cream - more if you like it really soupy Burgundy Wine to taste Salt and Pepper to taste

Serve over noodles or rice.

Do not use cream of mushroom soup, do not us canned mushrooms

Wrong technique - saute, not stew
Stroganoff is designed as a saute, not a stew. The recipes here call for cooking up to an hour covered, for fully cooked/stewed meat. In a correct preparation, the meat is seared rare and reserved while the sauce is prepared separately. The two are combined at the end and warmed through before serving. The result is pieces of perfectly tender medium-rare (pink) steak in a rich sauce.