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Beef Stroganov Recipe

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

Amy Tucker
Added: Sunday, November 9, 2008


2 lbs. Beef sirloin
3 tablespoons flour
2 teaspoons salt
1 teaspoon dry mustard
1/2 teaspoon black pepper
1/2 teaspoon red pepper
3 large red onions, sliced
12 tablespoons of butter
2-10 oz packages of fresh mushrooms
4 tablespoons E & J Brandy
2 tablespoons tomato puree
1 1/4 cup beef broth
4 tablespoons lemon juice
1 cup sour cream
2 tablespoons parsley

Cut the meat into cubes about 1/2 in. Mix the flour with the salt, mustard, and pepper. Melt 6 tablespoons of the butter in a 5 or 6 quart pot, and fry the onion-rings until tender and they have lost most of their color. Add the mushrooms and cook until tender. Coat the meat with the flour mixture and brown well in the other 6 tablespoons of butter. Add the meat to the onions and mushrooms, along with all pan juices, and fry together about 10 minutes, stirring with a wooden spoon. Sprinkle in the Brandy, set it alight, then stir in the tomato puree. Add the beef broth, bring to a boil, and pour in the lemon juice, sour cream, and parsley. Stir well, cover with a lid, and simmer gently for about 20 minutes. Uncover and cook for about 20 minutes. Serve over egg noodles, rice, or new potatoes.




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