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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 5 |
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My favorite Beef Stroganoff recipe that I obtained from my Better Homes and Gardens Heritage Cookbook (1976). Ingredients:
1 lb flank steak, cut into thin strips |
1 tablespoon flour |
1/2 teaspoon salt |
2 tablespoons butter |
1 (1 ounce) can sliced mushrooms, drained |
1/2 cup onion, chopped |
1 clove garlic, minced |
2 tablespoons butter |
3 tablespoons flour |
1 tablespoon tomato paste (i've even used ketchup) |
1 (10 1/2 ounce) can condensed beef broth |
1 cup sour cream |
2 tablespoons dry white wine |
hot buttered egg noodles |
Directions:
1. Coat beef strips with mixture of 1 Tablespoon flour and 1/2 teaspoon salt.
2. Saute coated beef strips in frying pan with 2 Tablspoons butter.
3. Add mushrooms, onion, and garlic; cook until tender-crisp, about 3 to 4 minutes.
4. Remove meat and vegetables from frying pan.
5. Add 2 Tablespoons butter to the pan drippings, blend in 3 Tablespoons flour.
6. Add tomato paste and beef broth; cook and stir over medium heat until thickened and bubbly.
7. Add meat and vegetables to the frying pan; mix well.
8. Stir in sour cream and dry white wine; cook slowly until heated through (DO NOT BOIL).
9. Serve over cooked, buttered egg noodles.
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