"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

BEEF STROGANOFF Recipe

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This recipe for BEEF STROGANOFF, by , is from Mixing Generations, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dale Hooper
Added: Friday, September 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup flour
1/2 teaspoon salt
1 lb. beef round steak or sirloin steak cut in 1/4” wide strips
2 tablespoons butter
1 cup sliced mushrooms (you can use canned or fresh)
1/2 cup chopped onion
1 clove garlic, minced
2 tablespoons butter
3 tablespoons flour
1 can Campbell’s beef broth
1 cup sour cream

Directions:
Directions:
Combine the 1/2 cup flour and salt in bowl. Dredge the pieces of meat in the mixture. Heat your T-Fal chicken fryer and add 2 tablespoons butter. When melted, add meat and brown quickly, flipping meat to brown on all sides. Add mushrooms, onion, garlic, and cook 3-4 minutes or until onion is barely tender. Remove meat, mushrooms, and onion from pan. Add 2 tablespoons butter to pan. When melted, blend in 3 tablespoons flour. Stir until all the flour is absorbed in the butter. SLOWLY stir in the beef broth. Cook (stirring constantly) until the mixture thickens. Return the meat, mushrooms, and onions to pan and cook (covered on low heat) until the meat is tender. Stir in sour cream and heat briefly.

Serve over parsleyed rice or noodles

 

 

 

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