beef stroganoff
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
prep time
cook time
method
Stove Top
yield
6 serving(s)
Ingredients
- 3 tablespoons butter
- 1/2 pound fresh mushrooms or 2 four ounce cans
- 1 large onion, cut into 1/2 inch slices
- 1 1/2 - 2 pounds flank steak
- 1 tablespoon bottled horseradish
- 1/2 cup water
- 1 teaspoon thick condiment sauce, (your favorite steak sauce)
- 1 1/4 teaspoons salt
- 1/8 teaspoon pepper
- 1 cup sour cream
How To Make beef stroganoff
-
Step 1Melt butter in fry pan; saute mushrooms, onion slices 5 minutes; remove from fat.
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Step 2Trim fat from steak; mince fat; add to butter in fry pan.
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Step 3Remove tough, fibrous skin from steak.
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Step 4Slice meat across grain into 1 inch strips; roll in flour; brown on all sides in butter and fat cut from meat.
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Step 5Place onion mushroom mixture on top of meat; add horseradish, water, condiment sauce, salt and pepper.
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Step 6Cover; cook over low heat 2 hours or until meat is tender.
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Step 7Just before serving, add sour cream; thicken gravy if desired.
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Step 8Serve over hot fluffy white rice or egg noodles.
- 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!
Discover More
Category:
Beef
Keyword:
#mushrooms
Keyword:
#Horseradish
Keyword:
#flank
Ingredient:
Beef
Culture:
American
Method:
Stove Top
Tag:
#Heirloom
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