Beef Stroganoff

Julia Ferguson

By
@judyjellybean

My mother use to make this when I was a kid. I absolutely love it, but the hubs, not so much. He would rather eat a hamburger instead of something with sour cream in it.
My mom always served it over fluffy white rice.

This recipe is from a cookbook my mother used often. Margaret Mitchell's Mealtime Magic Meat and Poultry Cookery, published by Wear Ever, copyright 1951


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Comments:

Serves:

6

Method:

Stove Top

Ingredients

3 Tbsp
butter
1/2 lb
fresh mushrooms or 2 four ounce cans
1 large
onion, cut into 1/2 inch slices
1 1/2 - 2 lb
flank steak
1 Tbsp
bottled horseradish
1/2 c
water
1 tsp
thick condiment sauce, (your favorite steak sauce)
1 1/4 tsp
salt
1/8 tsp
pepper
1 c
sour cream

Directions Step-By-Step

1
Melt butter in fry pan; saute mushrooms, onion slices 5 minutes; remove from fat.
2
Trim fat from steak; mince fat; add to butter in fry pan.
3
Remove tough, fibrous skin from steak.
4
Slice meat across grain into 1 inch strips; roll in flour; brown on all sides in butter and fat cut from meat.
5
Place onion mushroom mixture on top of meat; add horseradish, water, condiment sauce, salt and pepper.
6
Cover; cook over low heat 2 hours or until meat is tender.
7
Just before serving, add sour cream; thicken gravy if desired.
8
Serve over hot fluffy white rice or egg noodles.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Other Tag: Heirloom