/ Main Dishes
Russian Beef Stroganoff
onion, finely chopped
1Cut the beef into 1/2 inch strips; put in a plastic bag with 3 tablespoons of flour and the salt.
2Shake until the meat is evenly coated.
3In a heavy skillet or dutch oven, heat oil; add the meat strips and brown slowly, stirring often.
4Add the onion, garlic, cola and 1/4 cup of water; mix well.
5Cover and simmer for 30 to 45 minutes or until the meat is fork tender.
6In a bowl, mix the 2 tablespoons of flour with the 1/2 cup of water until smooth.
7Stir into the meat along with the worcestershire sauce and the undrained mushrooms.
8Stir and cook until thickened, 2 to 3 minutes.
9If making ahead for reheating later, do not add the sour cream now; reheat, then complete the recipe directions.
10Stir in the sour cream and heat gently just until the gravy simmers.
11Sprinkle with parsley and serve over mashed potatoes, noodles or rice.
About Russian Beef Stroganoff