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i usually make it with skirt steak, butter, flour (for roux), yellow onons, dash nutmeg, S & P, tarragon, chicken stock, white wine, mushrooms and sour cream. But what I really like to throw in because I love them is pearl onions. I serve them with egg or butter noodles.

Cubed Deer, Pork and Beef (or just beef), Onions, Garlic, tarragon, thyme, teeny-weeny bit of cinnamon, red wine (either cab or red zin usually), whatever frozen stock I have, Wild Mushrooms (either fresh picked or frozen), button mushrooms, and whipping cream.

@pjracz - I should try pearl onions! Good idea!

I'm weird tho, I serve mine on steamed potatoes.
:D

I'm not so foofy, and cream of ___ soups are not as bad as is claimed around here. I happen to be making some beef stroganoff this evening; Sliced slow-roasted roast from Sunday evening, which I'll reheat by sautéing with some onion and sliced mushrooms. The noodles are wide or extra wide from Das Dutchman Essenhaus, an Amish place in Indiana (my local Kroger sells their noodles). Once the meat is reheated enough, I add a can of cream 'o mushroom soup, and a can's amount of good sour cream.

I use lots of onions and mushrooms and LOTS of sour cream - as in 1 to 2 cups - and it's the only food I MUST top with dried crumbled parsley just because my mom did. I know, I know.

beef, onions, mushrooms, olive oil (to saute) a bit of red wine, sour cream, garlic, salt, pepper and a little of whatever stock i have on hand on egg noodles.

I'm all about the Cooks Illustrated recipe: filet mignon, white button mushrooms, or a mix of white and cremini, beef and chicken broth, butter, onion, tomato paste, dark brown sugar, flour, dry white wine, sour cream, egg noodles

Last week I made cooks country's skillet stroganoff recipe which has the same basic ingredients except sirloin for the filet mignon, brandy instead of white wine, and it's great because you cook the egg noodles right in the same skillet. Both are very tasty, and great on cold winter days!

If you can, make it with game - venison, moose, bear... the gamier the better. Soak the meat in oyster sauce for an hour or so, and then make in your usual manner.

Yum.

@Brooke29 - Now that would be winner, mash , have to try that way.
@5starfoodie- Thanks for the recipe, I will have to try that as well.
Now I am drooling at the thougt of stroganoff and with this batch I will make it WITH both styles of potatoes. lol

Here is a list of stroganoff ingredients:
1 large pkg. stewing beef
1-2 large onions
2-3 Tbs. minced garlic
3-4 cans mushrooms
1 can cream of chicken soup
1 container sour cream
2 tsp. flour (optional)
Salt and pepper to taste
1 bag egg noodles
6-7 large potatoes

Hillary
Chew on That

@huney - thanks, I'll check it out!

@hungry ~ isn't pototoes what the Wicked Witch of the West ate in the Wizard of Oz? Dorothy was devastated. Poor Toto, I mean pototo. LOL

I like the CI version, but I'm somewhat flexible except for the noodles. At least the first night. Leftovers can be morphed into a mashed potato topping or something else, but not the original tasting. Egg noodles only!

I make mine with thinly sliced round steak (affordable), sauted yellow onion (large dice), beef stock, sliced mushrooms, red wine, minced garlic, s&p, mined parsley and thicken with either a roux or if i am lazy a slurry of cornstarch or crean of mushroom soup. just before serving 1/2 c good sourcream. Served over rice or wide egg noodles.