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