Monday, May 9, 2011

Beef Stroganoff

I had never even tasted Stroganoff before I got married. Thanks to my favorite cookbook however, I found a recipe for it that I have used pretty much my entire married life. I really love it and I have had quite a few people ask for my recipe. Well you luckies get it today.

1 1-2 pounds beef tenderloin or boneless top loin steak (I use petite sirloin steak)
2 TBS butter or stick margarine
1 1-2 cups beef broth
2 TBS ketchup
1 teaspoon salt
1 small clove garlic, finely chopped
3 cups sliced mushrooms (8 oz)
1 medium onion, chopped (1/2 cup)
3 TBS all-purpose flour
1 cup sour cream or plain yogurt (I only use 1/2-3/4 of a cup)
Hot cooked noodles or rice (I use egg noodles)

1. Cut beef across grain into about strips (beef is easier to cut partially frozen)

2. Melt butter in 10 inch skillet over medium-high heat. cook beef in butter, stirring occasionally, until brown.

3. Reserve 1/3 cup of the broth. Stir remaining broth, the ketchup, salt and garlic into skillet. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until beef is tender.

4. Stir mushrooms and onion. cover and simmer about 5 minutes, or until onion is tender.

5. Shake reserved broth and the flour in tightly covered container; gradually stir into beef mixture. Heat to boiling, stirring constantly. boil and stir 1 minute; reduce heat to low.

6. Stir in sour cream; heat until hot. Serve over noodles.

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