"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Beef Stroganoff Recipe

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This recipe for Beef Stroganoff, by , is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gil and Jeanne Slater
Added: Saturday, January 20, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 Lbs Filet Cut into 1/2" wide strips
1/4 Lb butter
4 Sliced green onions (White part)
5 Tb flour
2 cups beef broth
1 tsp Dijon mustard
12 Oz Mushrooms (Button or Cremini)
1/3 cup sour cream
1/3 cup dry white wine
Salt and Pepper to taste
Fresh Dill to taste

Directions:
Directions:
Saute the beef strips in butter with a little salt. Brown evenly, don't overcook. Remove from pan.
Saute the green onions in butter til transparent. Remove from pan.Slice the mushrooms into 1/4 inch thick pieces and saute in butter til nicely browned. Remove from pan.
Return beef, onion and mushrooms to pan and sprinkle with flour. Cook for 2 to 3 minutes to cook the flour. Add beef broth and wine, bring to a boil stirring constantly. Turn heat down to low and add Dijon mustard, sour cream and dill and simmer til done, about 5 to 10 minutes.Serve over egg noodles.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
We kind of made this recipe up using Chuck, then found that the filet we had left over at Christmas was even better. You can use boneless chuck,
but will need to increase the final simmer time to
about 1 hour for tenderness.

 

 

 

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