"Hunger is the best sauce in the world."--Cervantes

Stroganoff Recipe

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

Contributor:  
Contributor:  
Shari Tindall - Granddaughter of George and Jennie Tuinstra
Added: Thursday, June 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
8 oz reduced-fat sour cream
3 tbsp no-salt-added tomato paste
1 tsp Worcestershire sauce



1/2 c flour
1/8 tsp ground black pepper
2 lbs boneless sirloin steak, cut into 2 inch strips
1 tbsp butter or margarine
1/2 c chopped onion
1 can (14 oz) lower sodium beef broth (or make your own)
2 c sliced mushrooms
chopped parsley (optional)
cooked noodles (or rice)

Directions:
Directions:
Combine first 3 ingredients and set aside. Combine flour and pepper in zip-lock bag. Add meat and shake to coat. Melt butter in large nonstick skillet over medium-high heat. Add onion and saute 2 minutes, or until onion is tender. Add beef and flour mixture to pan. Saute 3 minutes, or until meat is browned. Gradually add broth, scraping pan to loosen browned bits. Add mushrooms and cover. Cook 5 minutes, or until mushrooms are tender. Reduce heat to low and gradually stir in sour cream mixture. Cook uncovered 1 minute, or until heated. (do not boil) Stir in parsley if desired. Serve over noodles or rice.

Personal Notes:
Personal Notes:
Venison works well also.

 

 

 

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