Beef Stroganoff
Camille Clark
I had this the first time Dick and I had dinner at the Clark’s.
ingredients
- 2 to 2 1/2 pounds sirloin tips, cut into strips or cubes
- 1/2 cup flour
- Dash pepper
- 1/3 cup butter
- 2 4 ounce cans sliced mushrooms, drained
- 1 cup chopped onion
- 1 garlic clove, minced
- 1 14 ounce can clear beef broth
- 1 8 - 12 ounce carton sour cream
- 3 Tablespoons tomato paste
- Cooked noodles or rice
directions
- 1
Dust meat with flour and pepper. In skillet, brown meat in butter. Add mushrooms, onion and garlic, brown lightly. Stir in beef broth and tomato paste. Cover and cook 1 hour or until meat is tender, stir often.
- 2
Gradually blend in sour cream and cook over low heat for 5 minutes.
- 3
Serve over noodles or rice.
- 4
Round steak can be substituted for sirloin tips as well as left over roast beef, reducing the cooking time.
Source: Nana Clark
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