"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Beef Stoganoff Recipe

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

Contributor:  
Contributor:  
Lisa Line
Added: Saturday, April 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 Tbsp. flour
1/2 tsp. salt
1 lb. beef sirloin, cut into small pieces
2 Tbsp. butter
1 c. thinly sliced mushrooms
1/2 c. chopped onions
1 clove garlic, minced
1 Tbsp. tomato paste or catsup
2 Tbsp. butter
3 Tbsp. flour
1 1/4 c. beef stock or 1 can condensed beef broth
1 c. sour cream

Directions:
Directions:
Combine 1 Tbsp. flour and the salt. Dredge meat in mixture. Heat skillet, then add 2 Tbsp. butter. Add meat and brown quickly on all sides. Add the mushroom, onions, and garlic; cook 3 to 4 minutes or until onion is barely tender. Remove meat mixture from skillet. Add 2 Tbsp. butter to pan drippings. Blend in 3 Tbsp. flour, then add tomato paste. Now slowly pour in cold meat stock. Cook, stirring constantly until mixture thickens. Return browned meat and mushrooms to skillet. Stir in sour cream. Heat thoroughly but do not bring to a boil. Serve over noodles.

Number Of Servings:
Number Of Servings:
4-6 servings

 

 

 

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