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This recipe for BEEF OR VENISON STROGANOFF, by , is from EVERYDAYCOOKINM FOR EVERYDAY PEOPLE., one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lester Sprague
Added: Monday, June 18, 2007


1 lb. mushrooms, sliced 1/8" thick
1 onion (6 oz.), peeled and chopped
3 T. butter or margarine
2 T. brandy
2 T. all-purpose flour
1 T Dijon mustard
1 T. catsup or tomato paste
2 t. prepared horseradish
1 cup fat-skimmed beef broth
About 1 c. sour cream
Salt and pepper
1 lb, fat-trimmed tender beef, sliced 1/8" thick
Pasta ring, heated
2 T chopped fresh dill or 1 teaspoon dried dill weed

. In a 10- to 12-inch nonstick frying pan, combine mushrooms, onion, and 2 tablespoons butter. Stir often over high heat until juices have evaporated and mushrooms are lightly browned. Add brandy and stir until liquid has evaporated, about 1 minute. Remove from heat and stir flour into mushroom mixture. Then stir in mustard, catsup, horseradish, and beef broth. Return pan to high heat and stir until mixture is boiling. Add 1 cup sour cream and stir to blend. Add salt and pepper to taste. Pour mushroom sauce into a bowl. Rinse and dry frying pan, place over high heat, and add remaining tablespoon butter. When it just begins to brown, add half the beef; stir until meat is lightly browned in some places and still pink in others. With a slotted spoon, transfer cooked meat to mushroom sauce. Add remaining beef to pan and repeat to brown. When all the meat is cooked, return stroganoff mixture to frying pan and stir until bubbling. Pour stroganoff into center of pasta ring, top with a dollop of sour cream, and sprinkle with dill.

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