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Beef stroganoff

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Ingredients/Components

beef tenderloin, sirloin or round steak - 1 lb
all-purpose flour - 1 Tbsp
butter or margarine - 2 Tbsp
sliced fresh mushrooms
chopped onion - 1/2 c
clove garlic, minced - 1 item
tomato paste - 1 Tbsp
dairy sour cream - 1 c
instant beef bouillon granules - 1 tsp
Sauterne cooking wine - 2 Tbsp
hot cooked noodles - 1 item

How to make beef stroganoff:

Partially freeze meat; thinly slice across the grain into bite-size strips. Combine 1 tablespoon flour and 1/2 teaspoon salt; coat meat with flour mixture. In a skillet, heat 2 tablespoons butter. Add meat; brown quickly on both sides. Add mushrooms, onion and garlic; cook 3 to 4 minutes or until onion is crisp-tender. Remove meat and mushrooms mixture from pan. Add 2 tablespoons butter to pan drippings; stir in 2 tablespoons of the flour. Add tomato paste, bouillon granules and 1/4 teaspoon salt. Stir in 1 1/4 cups water. Cook and stir over medium-high heat until bubbly. Cook and stir 1 to 2 minutes longer. Combine sour cream and remaining 1 tablespoon flour. Return meat and mushrooms to skillet. Stir in sour cream mixture and wine. Heat through, but do not boil. Serve over noodles. Serves 4.

Recipe categories: Main dish, Meat, Beef.

Rating:

3.5

Average rating: 3.5, total votes: 6

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