Beef Stroganoff (tomato paste, beef broth and sherry) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 5 |
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Ingredients:
5 tablespoon(s) all-purpose flour, divided |
1/2 teaspoon(s) salt |
1 pound(s) beef top sirloin steak, cut into thin strips |
4 tablespoon(s) butter, divided |
1 cup(s) sliced fresh mushrooms |
1/2 cup(s) chopped sweet onion |
1 garlic clove, minced |
1 tablespoon(s) tomato paste |
1 1/4 cup(s) beef broth |
1 cup(s) (8 ounces) sour cream |
2 tablespoon(s) sherry or beef broth |
hot cooked egg noodles or brown rice |
Directions:
1. • In a large resealable plastic bag, combine 2 tablespoons flour and salt. Add beef, a few pieces at a time, and shake to coat. In a large skillet over medium-high heat, brown beef in 2 tablespoons butter. Add mushrooms and onion; cook and stir until vegetables are tender. Add garlic; cook 1 minute longer. Remove and keep warm.
2. • In the same skillet, melt remaining butter. Stir in tomato paste and remaining flour until smooth. Gradually add broth; bring to a boil. Cook and stir for 2 minutes or until thickened.
3. • Carefully return beef mixture to the pan. Add sour cream and sherry; heat through (do not boil). Serve with noodles or rice.
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