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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 10 |
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I have been making this Stroganoff for probably 30 years or more. It comes from my cookbook Out Of Our League by the Junior League of Greensboro North Carolina. I usually serve it over extra wide egg noodles. Yummy! Edited 1/29/09...After the review realized I had the wrong amount of beef broth, so the change is now current of 1 1/2 cans of beef broth. Thanks Boomette for the heads up! Ingredients:
3/4 cup butter (i use butter) or 3/4 cup you can use margarine (i use butter) |
1 large onion, chopped |
3 lbs round steaks, thinly sliced, floured |
salt and pepper |
1 teaspoon crushed rosemary |
22 ounces beef broth (1 1/2 cans) |
3 tablespoons lemon juice |
10 tablespoons red wine |
8 ounces mushrooms, sliced (if you like alot of mushrooms...use more!) |
1 pint sour cream |
Directions:
1. Saute onion in butter or margarine. Add meat, brown. Add salt and pepper, rosemary, liquid and then mushrooms. Simmer for 10 - 15 minutes. Thicken with flour if necessary. Add sour cream just before serving and heat through.
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