"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Beef Stoganoff Recipe

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

Chuck and Sue Holcomb
Added: Tuesday, January 1, 2008


1 1/3 lb beef round steak
4 Tbsp butter
1 large onion diced
6 oz sliced mushrooms
1 cup sour cream
1 Tbsp tomato paste
2 Tbsp flour
1 can beef consomme soup
1 1/2 tsp salt
1 tsp pepper
egg noodles

Trim meat and cut into 2" x 1/2" strips.
Brown in 2 Tbsp butter.
Drain bouillion and save.
Remove beef.
Cook onions and mushrooms in 2 Tbsp butter. Remove from heat and stir in consomme and tomato paste.
Mix flour with reserved bouillion and stir into mixture
heat to boil add salt and pepper.
Stir in sour cream a little at a time.
Pour over beef.
Cover and heat in oven 20 minutes.
Serve over cooked egg noodles.




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