Jean Bell's Beef Stroganoff

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Preparation info

  • Serves


    • Difficulty


Appears in

The Clay-Pot Cookbook

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

  • About


  • 2 onions, sliced very thin
  • 3 tablespoons flour
  • 1Β½ teaspoons salt
  • Β½ teaspoons freshly ground pepper
  • 1Β½ pounds top round steak, cut into bite-sized pieces
  • 3 tablespoons cooking oil
  • 1 pint sour cream
  • 2 tablespoons Worchestershire sauce
  • Juice of 1 lemon
  • 2 tablespoons chopped fresh basil, or 2 teaspoons dried basil
  • 2 bouillon cubes, dissolved in ΒΌ cup hot water


Presoak pot, both top and bottom, in water for 15 minutes.

Combine the flour, salt and pepper in a paper bag, then add the steak pieces and shake. Set aside any remaining flour mixture. Brown the meat in the cooking oil, then place in pot. Brown the onions in the remaining meat drippings and add to the pot.

To the meat drippings in the frying pan add half the sour cream, the Worchestershire sauce, lemon juice, basil and the dissolved bouillon cubes. Mix well and simmer for a few minutes, then pour over the meat in the pot.

Place the covered pot in a cold oven.

Set temperature at 480 degrees.

Cook for 1 hour.

Test meat for doneness.

Pour off liquid into saucepan.

Add the remaining sour cream and thicken, if necessary, with remaining seasoned flour.

Serve over rice or egg noodles.

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