beef stroganoff
This is a wonderful recipe. The original came from my red and white checkered cookbook. I, of course, couldn't leave it alone.
prep time
30 Min
cook time
20 Min
method
Stove Top
yield
4-5 serving(s)
Ingredients
- 1 pound beef sirloin
- 4 tablespoons flour (separated)
- 1/2 teaspoon salt
- 4 tablespoons butter or margarine (separated)
- 3 ounces can sliced mushrooms, drained (or use fresh)
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1 tablespoon tomato paste
- 1 1/4 cups cold beef stock or 1 can campbell's beef consume
- 1 cup sour cream
- 2 tablespoons dry white wine
- - hot buttered noodles
How To Make beef stroganoff
-
Step 1Cut 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.
-
Step 2Remove 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.
-
Step 3Return 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.
- 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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