Cookbook

Beef Stroganoff :rectnt

Beef Stroganoff

Source: Better Homes and Gardens New Cook Book (1968 edition)
Posted in response to Oz's request for a Beef Stroganoff recipe
I have been making this dish since 1971 and all my family and friends rate it as Excellent!
Ingredients:
1 pound beef sirloin
1 Tablespoon flour
1/2 teaspoon salt
2 Tablespoons butter or margarine
3 ounce can sliced mushrooms, drained (I use 1/4 to 1/2 pound fresh mushrooms,
sliced)
1/2 cup chopped onion
1 clove garlic, minced
2 Tablespoons butter or margarine
3 Tablespoons flour
1 Tablespoon tomato paste
1 1/4 cups cold beef stock or 10 1/2 oz. can condensed beef broth
1 cup sour cream
2 Tablespoons dry white wine
Instructions:
Cut beef into 1/4 inch strips.
Combine flour and salt.
Coat meat with flour mixture.
Melt 2 Tablespoons butter and add sirloin strips gradually.
Brown quickly on both sides.
Add the mushrooms, onion and garlic.
Cook an additional 3 -4 minutes or until onion is crisp-tender.
Remove all ingredients from pan, leaving as much of the drippings as possible.
Add 2 Tablespoons more of butter or margarine to pan drippings.
Blend in 3 Tablespoons flour and tomato paste.
Gradually add broth.
Cook and stir over medium-high heat until thickened and bubbly.
Return browned meat and mushrooms to skillet.
Stir in sour cream and wine; cook slowly until heated through.
Do not boil.
Keep warm over hot water.
Serve over hot buttered noodles.
Makes 4 or 5 servings.

Posted by GourmetGal.

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