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BEEF STROGANOFF Recipe

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This recipe for BEEF STROGANOFF, by , is from BUZZARD'S BEST, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, March 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  


6 servings

2 ½ pounds beef tenderloin, sliced thin
2 TBL vegetable oil
2 tsp sea or kosher salt
1 ½ cups flour
2 TBL butter
1 ½ cups sliced fresh mushrooms
½ cup chopped onion
¼ cup white wine
2 TBL tomato paste
2 tsp Dijon mustard
2 ½ cups low salt natural beef broth/stock
1 ½ cups sour cream
2 TBL chopped parsley

Cooked buttered noodles of choice

Directions:
Directions:
Season the beef with salt and pepper and dredge lightly in flour. In a extra large skillet or Dutch oven heat oil over high heat. Sauté meat until just brown and set aside, do not over cook beef. Melt the butter in the same pot and stir up any brown bits, sauté the onions and mushrooms. Add the wine and beef broth, simmer until reduced by half and starts to thicken. Add tomato paste and mustard and simmer 5 more minutes. Add the beef and sour cream at the end and heat through. Serve over hot buttered noodles or rice. Sprinkle with chopped parsley. I like to serve mine with frozen peas or broccoli, just for the bright green color!

This can be made with a lesser cut of meat and simmered like a stew or in a crock pot. Adding the sour cream at the end.




 

 

 

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