Beef Stroganoff

Carol Davis

By
@FadingParadise

This is a wonderful recipe. The original came from my red and white checkered cookbook. I, of course, couldn't leave it alone.


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Rating:

Comments:

Serves:

4-5

Prep:

30 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

1 lb
beef sirloin
4 Tbsp
flour (separated)
1/2 tsp
salt
4 Tbsp
butter or margarine (separated)
3 oz
can sliced mushrooms, drained (or use fresh)
1/2 c
chopped onion
1 clove
garlic, minced
1 Tbsp
tomato paste
1 1/4 c
cold beef stock or 1 can campbell's beef consume
1 c
sour cream
2 Tbsp
dry white wine
hot buttered noodles

Directions Step-By-Step

1
Cut sirloin into 1/4-inch strips. Combine 1 tablespoon flour and 1/2 teaspoon salt. Coat meat with flour mixture. Heat skillet, than add 2 tablespoons butter or margarine. When melted, add sirloin strips and brown quickly on both sides. Add mushrooms, onion, and garlic; cook 3 or 4 minutes to till onion is crisp-tender.
2
Remove meat and mushrooms from pan. Add 2 tablespoons butter or margarine to pan drippings; blend in 3 tablespoons flour. Add tomato paste. Stir in beef stock or consume. Cook and stir over medium-high heat till thickened and bubbly.
3
Return browned meat and mushrooms to skillet. Stir in sour cream and wine; cook slowly till heated through. Do not boil. Keep warm over hot water. Serve over hot buttered noodles.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Eastern European