Grammer's and Poppy's Beef Stroganoff

Serves 8

Karen Newton

Family favorite sered at Easter and Christmas.

ingredients

1 C. all-purpose flout
1 t. salt
1 1/2 -2 lbs boneless strip steak, or 6 6oz. bacon wrapped tenderloin filets from Kroger (bacon removed)
2 T. olive oil, as needed
2 T. butter, as needed
1 C. miced onions, or shallots
2 cloves garlic, minced
1 lb sliced fresh mushrooms
1 C. sherry
1 C. beef broth
2 t. chervil
Grated rind of two lemons = 2T. zest or 2 t. dried lemon rind
1 t. paprika
2 C. sour cream

1
1) Mix four, salt and pepper, slice steak into bite sized strips and dredge in flour.
2
2) Heat oil and butter in fry pan until piping hot.Add steak and cook, stirring constantly, until lightly browned. Don’t overcook as steak should be rare.
3
3) Remove steak and reduce heat to low. Add butter, and add onion, garlic, and mushrooms. Cook, stirring constantly for 3 minutes or until onion and mushrooms are tender, but not brown.
4
4) Return steak to pan, add sherry, bouillon, chervil, lemon rind and paprika, mix well. Season with salt and pepper as needed.
5
5) Simmer for 5 minutes or until most of the liquid has evaporated. Stir in sour cream and heat through, but do not allow to return to a boil. remove from heat and keep warm.