"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Beef Strogonoff Recipe

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This recipe for Beef Strogonoff, by , is from Thyme and Season, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Massengale
Added: Friday, February 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
10" skillet with lid
2 lbs boneless beef (tenderloin)
1/2 c flour
1 t salt
1/4 t pepper

1/3 c butter
1/2 c chopped onion
1/2 c green pepper
2 beef bouillon cubes and 2 c hot water
2 small cans mushroom bulbs
1/2 pt sour cream
One box of pre-cooked egg noodles

Directions:
Directions:
Cut beef into 2x1/4x1/4 inch strips. Put in plastic or paper bag with flour, salt and pepper. Shake until each piece of meat is coated.

Heat butter in skillet and add meat strips and onion, green pepper. Turn occasionally and brown meat on all sides. When brown add 2 beef bouillon cubes and 2 c hot water. Cook and cover 20-25 minutes or until meat is brown and tender. When meat is tender, remove skillet from heat, add 2 small cans mushroom bulbs and 1/2 pt sour cream.

Stirring vigorously, add to the mixture in the skillet in very small amounts, the sour cream. Return to heat. Continue cooking over low heat, keeping mixture moving with a spoon, 3-5 minutes or until thoroughly heated. DO NOT BOIL, or sour cream will curdle. If you don't stir will also curdle.

Serve over pre-cooked egg noodles.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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