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Nov 17, 2006 07:53 PM

Stroganoff Seasoning

Long time lurker, first time requester....

I always make my ground turkey stroganoff with onions, mushrooms and sour cream, seasoned with those packets of Lawry's stroganoff seasoning. I just realized that I have everything I need to make tonight's dinner EXCEPT that packet and I'm just too lazy to go to the store.

So can I use my (rather well-stocked) spice cabinet to make deliciously seasoned stroganoff?

Thanks in advance...

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  1. All I ever season with are salt, black pepper, and a bit of paprika (1 to 2 teaspoons.) If you had something like Penzey's Ozark seasoning, 1/4 to 1/2 teaspoon of that might be good. A little bit of Worcestershire sauce is noce sometimes as well.

    1. Here's the ingredient list for the mix:

      Key items: MSG (think Accent), salt, sugar, onion, garlic, mushroom, powdered milk, and flour. You may find the MSG a key thing missing if you don't use the mix.

      For a more authentic version, see:

      Btw, in the authentic version, the tomato paste would supply the MSG, which is natural in tomatoes.

      1 Reply
      1. re: Karl S

        Thanks so much! Interesting about the powdered milk and flour - I'm sure that without these mine would have come out too thin. I'm sure starting with a roux will help - great info!

      2. Those packets are mostly pretty expensive salt and fillers.

        In The Art of Russian Cuisine by Anne Volkh she lists the following ingredients for stroganoff.

        2 med. onions,
        7-10 Tbs. butter
        2 C. beef stock
        2 tsp. Dusseldorf or Dijon mustard
        Ybs. tomato sauce
        3 lbs. fillet mignon cut into strips
        freshly ground black pepper
        3 Tbs. sour cream

        She says it is traditionally served over fried potato planks. I always add a bit of wine just before adding the sour cream.

        1. I never put tomato product in my stroganoff. I season with onion, salt, pepper, sour cream, and top off with a dash of dry sherry. Yum.

          1. A healthy pinch of ground Dill seed adds a secret savory background

            4 Replies
            1. re: FoodFuser

              I always add at least a Tbsp of dill weed.

              1. re: coll

                Absolutely yes. Dill Weed is probably more common on home spice pantries than is Seed. I actually add both Seed and Weed, but when I serve it to folks for the first time, I use only the ground Seed, ONLY because it does not effect a green color change, and transitions them to the dill taste.

                To further transition this dish, consider sliced dill pickles. This adds a third "disk...planar" object in addition to the sliced beef and sliced mushrooms. It is apparently common in the northern euro regions.

                1. re: FoodFuser

                  That sounds interesting. I also have a recipe for Dill Pickle Soup that I'm going to get to this winter sometime, mostly just pickles, dill weed and cream. I love dill!

                  1. re: coll

                    Yeppers again. I think we today forget that "dill pickles" were much more important in the era of "winter storage/preserve the harvest".