Beef Stroganoff

Beef Stroganoff

Reference: Beef Stroganoff
Romertopf Recipes


2 lbs. beef round steak (top or bottom) or beef stew meat

salt & pepper to taste

8 oz. mushrooms, crimini or button, sliced

1 cup onions, chopped

2 cloves garlic, finely chopped

1 teaspoon dried thyme 

1 teaspoon dried dill weed

1 can condensed cream of mushroom soup

1/2 cup beef stock or water

2 Tbl. worchestershire sauce

4 oz. cream cheese, softened

1 Tbl. milk

1 Tbl. cornstarch

snipped chives for garnish (optional)


Trim any excess fat from round steak or beef stew meat, if necessary.   Cut round steak into bite-size pieces.   Place all ingredients (through worchestershire sauce) in baker, season with salt and pepper.  Stir well.   Place lid on baker and put in COLD oven.  Set temperature to 425°F.  Bake for 1 to 1 1/4 hour or until meat is tender.

Mix cream cheese and milk. (soften cream cheese in microwave if necessary.)  Add cornstarch and whisk thoroughly to remove any lumps.  Let sit at room temperature while beef cooks. When beef is tender, remove baker from oven, stir in  cream cheese mixture.    Garnish with chives if desired.  Serve over hot cooked egg noodles or rice.

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