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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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This is one of my dad's specialties, and I've always loved it. As with beef burgandy, a covered wok works very well for this. I know stroganoff is usually served over egg noodles, but I'm from Minnesota, and we always had it over wild rice. I included instructions on how to cook wild rice to mellow out the flavor; boiling and rinsing before cooking makes it taste much better. Ingredients:
2 lbs sirloin steaks, cubed |
2 tablespoons flour |
1 teaspoon salt |
2 cups mushrooms |
1 cup onion, chopped |
2 cloves garlic |
8 tablespoons butter |
6 tablespoons flour |
2 tablespoons ketchup |
2 cans beef broth |
2 cups sour cream |
2 cups uncooked wild rice |
Directions:
1. Dredge sirloin cubes in flour and salt.
2. Brown in butter.
3. Add mushrooms, onion, garlic, flour, and ketchup.
4. When bubbling, add beef broth.
5. Simmer covered for 1 hour.
6. Add sour cream before serving.
7. Place rice in pot and cover with 1 inch of water.
8. Bring to a boil.
9. When boiling, remove from heat and pour off water.
10. Rinse rice with cold water until water runs clear.
11. Cover rice with clean water and simmer 20-30 minutes or until rice is puffy and splitting.
12. Serve stroganoff over rice.
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