beef stroganoff-thea's
I found this recipe in a Russian cookbook back in the early 60's. According to that book, true stroganoff has a mustard sauce. I have changed the sauce a bit over the years and I usually make 1 1/2 or 2 times the sauce because it is just so good. Unfortunately, we were halfway through dinner when I remembered that I didn't take a photo. I'll try to remember the next time.
prep time
cook time
method
Stove Top
yield
3-4 serving(s)
Ingredients
- 1 1/2 pounds top sirloin london broil or boneless steak
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 tablespoons butter, divided
- 1 tablespoon flour
- 1 cup beef broth
- 1 teaspoon dijon mustard
- 3 tablespoons sour cream, room temperature
How To Make beef stroganoff-thea's
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Step 1Trim all fat from meat and cut into 1/2" thick slices. Season with salt & pepper.
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Step 2Melt 1 1/2 tablespoons of butter in a large saucepan and stir in flour. Cook for a minute or two and then add beef broth. Bring to a boil, then stir in mustard. Cook, stirring constantly until the sauce is thick and smooth.
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Step 3In a skillet, heat remaining butter until very hot. Brown meat slices quickly on both sides and remove from pan. Add sour cream to mustard sauce and bring to a boil. Add meat to sauce, cover and keep warm for 15-20 minutes. You must keep it hot without simmering. (I turn on my oven and sit the pot on the rear of the stove top for this.)
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Step 4Before serving, heat over high heat for 2-3 minutes. Serve over rice.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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