"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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Uncle Mike’s Beef Stroganoff Recipe

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This recipe for Uncle Mike’s Beef Stroganoff, by , is from Mama Melina's Ultimate Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Mike Turpin
Added: Saturday, November 17, 2007
Category:
Category:
Ingredients:  
Ingredients:  
1 ½ C sliced fresh mushrooms
½ cup chopped onion (or sliced into 2” strips)
1 lb beef tenderloin, sirloin, or round steak – sliced into ¼” X 2” strips
2 T dry white wine
1 T tomato paste
1 tsp beef bouillon granules
1 ¼ C water
9 T flour
¼ tsp salt
4 T butter
1 clove garlic – minced
8 oz. sour cream
2 tsp salt
Hot cooked noodles
Directions:
Directions:
Slice mushrooms, onion and meat. (Meat slices easier if partially frozen… you want really thin strips)
Place 2 T flour and 2 tsp salt in large bowl and add meat, coat thoroughly. Melt 2 T butter in large frying pan. Add meat, brown quickly over high heat. Lower heat to med high and add onions, mushrooms and garlic.
Stir and cook 3 – 4 minutes till onions are soft and mushrooms are done. Remove from pan, and add 2 T butter, 2 T flour, 1 T tomato paste and 1 tsp beef bouillon granules. Mix together and stir in 1 ¼ C water. Cook over med high heat, stirring until bubby. Cook and stir 1-2 minutes longer, stirring occasionally.
Add 1 T flour to 8 oz sour cream. Return meat mixture to skillet. Stir in sour cream mixture and wine. Heat through but do not boil.

Serve over noodles.
Number Of Servings:
Number Of Servings:
4

 

 

 

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