Beef Stroganoff
1lb Beef Tenderloin or Sirloin Steak
2T Butter
8oz Mushrooms, washed, trimmed, and sliced
1/2C Minced Onion
10 Ounces Double Strength beef broth
2T Ketchup
1 Clove Garlic, Minced
1tsp Salt
3T Flour
1C Sour Cream
3-4C Cooked Egg Noodles
Cut meat across the grain into 1/2" strips, about 1 1/2" long. Melt butter in large skillet, add mushrooms and then onion, cook until tender. Remove from skillet. Add butter if necessary and cook meat until light brown. Stir in 2/3 of the broth, ketchup, garlic, and salt. Cover and simmer 15 mins (25 for sirloin).
Mix reserved broth and flour; stir into meat mixture, add mushrooms and onions. Heat until boiling, stirring constantly. Boil and stir 1 minute, reduce heat. Stir in sour cream and heat through. Serve over egg noodles, yield about 4 servings.
* vintagerecipeblog.com
No comments:
Post a Comment