Partial credit for this recipe actually goes to one of Seth’s coworkers, who originally mixed the Beet-Horseradish Sauce from my previous post into beef stroganoff! After I made the sauce for Easter, I had waayyy more than I knew what to do with (I cut the recipe in half when I posted it here!). We were giving jars of it away to anyone that would take it. When Seth reported the idea back to me, I knew that was something I wanted to try too, even though I’d never even eaten beef stroganoff before!
The really weird thing about this recipe is the color. Until you stir in the beet sauce, it looks like your average stroganoff, with a lovely shade of brown. As soon as you add the beets though, it turns pink! I like to call this my Breast-Cancer-Awareness Stroganoff. 🙂
It’s still delicious though! It’s 100% made from scratch, with no gross cream-of-mushroom soup or anything like that. If you’ve had stroganoff before and didn’t like it, I’d still recommend you try this one!
I served it with egg noodles, but I think it would taste good with some potatoes too.
Related Recipe: Beet-Horseradish Sauce