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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Not just another Beef Stroganoff recipe. Believe me. It is mom's recipe which she got from a good friend and it became, as I'm sure yours have to, one of the family favorites. I've changed it a bit-gussied it up with wine. You know how it goes. Ingredients:
2 lbs round steaks, cut into 1 inch cubes |
3 tablespoons butter |
1 medium onion, chopped |
2 cloves garlic, minced |
2 teaspoons dill weed |
3 tablespoons flour |
1 can cream of tomato soup |
1 can condensed beef broth |
2 tablespoons worcestershire sauce |
1/4 cup dry white wine |
2 (8 ounce) cans sliced mushrooms (or 1/2 lb. of fresh mushrooms sauteed in 2 tablespoons of butter) |
1 cup sour cream |
Directions:
1. Brown beef cubes in butter over medium high heat in a large heavy frying pan with a lid.
2. Add onions and brown them also.
3. Add garlic and dill and stir for about 1 minute.
4. Sprinkle flour over all and blend in.
5. Mix soups together with a wire whisk and then add to beef mixture and stir.
6. Add wine and Worcestershire sauce and stir.
7. Bring to a simmer, reduce heat to medium low and cover.
8. Cook until beef is tender-about 20 minutes.
9. Just before serving, stir in mushrooms and sour cream and bring just to a simmer.
10. Serve with buttered egg noodles, rice or mashed potatoes.
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