Cookbook

Beef Stroganoff :rectnt

Beef Stroganoff

I used to make the recipe from the Better Homes and Garden cookbook (which was my cooking Bible as a newlywed!) Over the years, I have changed it around so much, that it is quite different than theirs. I made it for a dinner party last week and was reminded how much people enjoy it. It is probably not for you if you have to watch your cholesterol!
Ingredients:

2 pounds beef sirloin, round steak or flank

2 Tablespoons flour (I used Fava flour to accomodate my gluten-free friend)
1 teaspoon salt

4 Tablespoons butter, divided
10 ounce package fresh mushrooms, cleaned and sliced
1 medium onion, halved and sliced
4 cloves fresh garlic, minced

4 Tablespoons butter
6 Tablespoons flour
2 Tablespoons tomato paste (optional)
2 1/2 cups beef broth
1 package Knorr's Homestyle Concentrated beef stock
a splash of Worcestershire sauce
1 cup sour cream
1/4 cup dry white wine (I used Vermouth)

* You may need as much as another stick of butter to saute all the ingredients. Just add as needed.

Instructions:

Cut beef into 1/4 inch strips. In small bowl, combine flour and salt.
Coat meat with flour mixture. Heat skillet and melt butter. Add sirloin strips, a little at a time, and saute quickly on both sides.
Remove from pan.
In same pan, saute mushrooms, adding more butter if needed.
Remove from pan.
Add onion and saute until tender.
Add garlic to pan and continue to saute a few minutes more, being careful not to burn garlic or it will become bitter.
Remove from pan.

Add 4 Tablespoons butter to pan drippings.
Blend in 6 Tablespoons flour. Blend in 2 Tablespoons tomato paste.
Stir in beef broth and Knorr's concentrated beef stock.
Cook and stir over medium high heat until thickened and bubbly.
Return meat and vegetables to pan.
Stir in sour cream and wine. Cook slowly until heated thoroughly; do not boil.
Serve over hot buttered noodles.
Serves 8 - 10.


Posted by GourmetGal
April 22, 2014

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