Beef Stroganoff

serves 2-3

This recipe makes a rich, luscious, golden-brown sauce that looks like you fussed, but it’s easy and doesn’t take too much time.

  • 3 TB flour
  • 1 lb sirloin cubed
  • 4 TB butter
  • 1 clove garlic diced
  • 1/3 cup onions chopped
  • 1 cup mushrooms sliced
  • Sauce:
  • 1 cup beef stock or broth
  • 1 cup sour cream
  • 2 TB sherry
  • 1/2 tsp paprika
  • egg noodles

    In a 10-inch pan, sauté mushrooms and onions in 1 TB butter, about 3 minutes and set aside.

    Dredge the meat in 2 TB flour. Melt 2 TB butter and brown the meat. Set aside.

    Sauce: Add remaining butter. Blend in 2 TB flour and tomato paste. Gradually add broth, stirring until sauce thickens. Add back the meat and lower the heat and cover. Stir in the sherry and simmer for 45 minutes or until meat is tender. Add the mushrooms and onions. Heat a few minutes to warm them up.

    Serve over noodles, sprinkle paprika and add a large dollop of sour cream.

    Enjoy,
    Linda

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