Beef Stroganoff
Deborah Hester
ingredients
- 1 lb. lean beef sirloin or stir-fry beef
- 4 tbsp flour
- 1/2 tsp salt
- 4 tbsp butter
- 8 oz pkg fresh button or portabella mushrooms, sliced
- 1/2 cup onions
- 1 garlic clove, minced
- 1 tbsp tomato paste (or catsup)
- 1 can beef broth
- 1 cup sour cream
- 2 tbsp dry white wine (optional)
directions
- 1
Cut 1 lb. beef sirloin into 1/4 inch strips. Combine 1 tbsp. four and 1/2 tsp salt. Coat meat with flour mixture. Heat skillet, add 2 tbsp butter. When melted add sirloin strips and brown quickly on both sides. Add slices mushrooms, 1/2 cup chopped onion and 1 clove garlic, minced. Cook until vegetables are crisp-tender.
- 2
Remove meat and vegetables from the pan. Add 2 tbsp butter to pan drippings, blend in 3 tbsp all-purpose flour. Add 1 tbsp tomato paste (or catsup), 1 can beef broth. Cook and stir over medium-high heat until thick and bubbly.
- 3
Return browned meat and vegetables to skillet. Stir in 1 cup sour cream and 2 tbsp dry white wine. Cook until heated thoroughly. Do not boil.
- 4
Serve over hot buttered noodles.
Source: Deborah Hester
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