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BEEF STROGANOFF Recipe

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

Contributor:  
Contributor:  
Fran Rajotte
Added: Sunday, November 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3/4 lb. beef round steak about 1/2 inches thick and trimmed
1 Tblspn. cooking oil
2 cups sliced fresh mushrooms
1/2 cup dry sherry
1/2 cup water
1/2 tspn. instant beef bouillon granules
1 8 oz. carton nonfat or lowfat sour cream
1 Tblspn. all-purpose flour
1 tspn. sugar
3/4 tspn. salt and a dash of pepper
2 cups cooked rice

Directions:
Directions:
Thinly slice steak across the grain into bite size strips. (Get the butcher to do this for you!). In skillet, brown meat, half at a time, in hot oil for 2-4 minutes. Remove meat from skillet and add mushrooms and brown lightly in skillet. Cook 2-3 minutes, then remove mushrooms. Add sherry, water and bouillon granules to skillet. Bring to a boil. Cook uncovered over high heat about 3 minutes or until liquid is reduced to 1/3 cup. Combine sour cream, flour, sugar, salt and pepper. Mix well. Stir sour cream mixture into liquid in skillet. Stir in meat and mushrooms. Cook and stir over low hear until thickened. Do not boil. Serve over rice.

Number Of Servings:
Number Of Servings:
2-3
Preparation Time:
Preparation Time:
45 mins.
Personal Notes:
Personal Notes:
Though I like to make the groundbeef version because it is quick and delicious, I do recommend this one, too.

 

 

 

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