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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Tangy Beef Stroganoff, from Rita Farmer of Houston, Texas, is a rich, comforting entree that tastes like you spent all day in the kitchen. Ingredients:
1 pound beef top sirloin steak |
1/4 cup butter |
1/2 pound mushrooms, sliced |
1/2 cup sliced onion |
1 garlic clove, minced |
2 tablespoons king arthur unbleached all-purpose flour |
1 cup water |
1 tablespoon lemon juice |
1 tablespoon red wine vinegar |
2 teaspoons beef bouillon granules |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 cup (8 ounces) sour cream |
hot cooked noodles |
paprika and chopped fresh parsley |
Directions:
1. Cut beef into 1/8-in. thick strips. In a large skillet over medium-high heat, cook beef in butter until no longer pink. Remove with a slotted spoon and keep warm.
2. In pan juices, cook mushrooms and onion until tender. Add garlic; cook 1 minute longer. Stir in flour. Add water, lemon juice, vinegar, bouillon, salt and pepper; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in sour cream and beef; heat through (do not boil). Serve with noodles. Garnish with paprika and parsley. Yield: 4 servings.
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