 |
Prep Time: 60 Minutes Cook Time: 45 Minutes |
Ready In: 105 Minutes Servings: 8 |
|
I got this recipe from my cousin-in-law who is an excellent cook. It's a special meal - because it's a bit pricey, but well-worth it for a special occasion. I like having fresh asparagus on the side,and maybe some whole-grain dinner rolls.Best stroganoff ever! Thanks,Barb! Ingredients:
1/3 cup butter |
1 large onion, diced |
2 teaspoons minced garlic |
1 1/2 lbs fresh mushrooms, sliced |
2 lbs beef tenderloin, cut into bite-sized pieces |
3/4 tablespoon salt |
3 tablespoons flour |
1 (10 3/4 ounce) can beef broth |
2 teaspoons worcestershire sauce |
1 teaspoon kitchen bouquet |
1 package of extra-wide egg noodles or 1 package dumpling-style egg noodles |
8 ounces sour cream |
Directions:
1. Melt 2 tbls butter in a skillet,add onion,garlic,and mushrooms.
2. Saute until onion is soft.
3. Remove from heat and set aside.
4. Melt remaining butter in a Dutch oven- add tenderloin pieces,and sprinkle with 3/4 tbl salt.
5. Brown lightly and remove by slotted spoon to a 2 qt casserole dish.
6. Stir flour into remaining juices from the beef,till thickened, then gradually stir in beef broth and sour cream.
7. Cook and stir till thickened.
8. Add the mushroom mixture,browned beef, Worchestershire sauce,and Kitchen Bouquet,and return to casserole.
9. Baked uncovered, in a 350 degree oven for approximately 30 minutes- 45 if refrigerated,and baked later.
10. Serve over warm noodles.
|
|