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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 5 |
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I grew up choking down stroganoff. My DH loves it so I would sometimes make it for him and something else for myself. I decided to try a different recipe that didn't use any of the cream of soups. The first time I tried this one was the first time I loved stroganoff. Prep and cooking times are just guesses. Ingredients:
2 lbs filet of beef |
salt & pepper |
1 tablespoon flour |
5 tablespoons butter, divided |
2 cups beef stock |
3 tablespoons sour cream |
2 tablespoons tomato paste |
3 tablespoons grated onions |
Directions:
1. Cut filet of beef into thin strips, sprinkle them generously with salt and pepper, and let them stand for 2 hours in a cool place or in the refrigerator.
2. Blend flour with 2 Tbs butter in a saucepan over low heat until the roux bubbles and is smooth. Gradually stir in beef stock and cook the mixture until it begins to thicken. Boil it for 2 minutes. Add sour cream alternately with tomato juice or paste, stirring constantly. Simmer the sauce very gently, without boiling it.
3. Saute the strips of beef in a skillet in 3 Tbs grated onion. Add the contents of the skillet to the sauce, taste for seasoning, and simmer the meat gently without boiling, for 20 minutes.
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