"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Classic Beef Stroganoff Recipe

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This recipe for Classic Beef Stroganoff, by , is from Ledet & Rickaway Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laurie Rickaway
Added: Sunday, November 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 to 3/4 lb. Beef Sirloin or Round Steak, about
1/2 in. thick ( use 1 lb. Ground Beef Sirloin)
2 Tbsp. Butter or Margarine
1/4 lb. Mushrooms sliced or 1 can (4.5 oz.) sliced
Mushrooms, drained
1 sm. Onion, finely chopped (about 1/4 c.)
1 c. Water
1 Beef Bouillon Cube
2 Tbsp. Catsup
2 sm. Clove Garlic, finely chopped
1/2 Tsp. Salt
Egg Noodles
1/2 c. Water
2 Tbsp. Flour
1 c. Sour Cream

Directions:
Directions:
Cut meat inot strips, 1 1/2 x 1/2 inch. Melt butter in 8-inch skillet; cook and stir mushrooms and onion until onion is tender. Remove vegetables from skillet.

In same skillet, brown meat over medium heat. Stir in 1 cup water, the bouillon cube, catsup, garlic, and salt. Reduce heat; cover and simmer 15 minutes (45 minutes if using Round Steak; if necessary, add samll amount of water). While meat simmers, prepare Egg Noodles.

Mix 1/2 cup water and the flour; stir into meat mixture. Add mushrooms and onion. Heat to boilling, stirring constantly. Boil and stir 1 minute. Stir in sour cream and heat thouroughly. Serve on the noodles.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour

 

 

 

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