"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

BEEF STROGANOFF Recipe

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

Contributor:  
Contributor:  
Pat Simmons
Added: Wednesday, June 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 Lb. beef tenderloin, sirloin, or round steak
1 1/2 c. fresh sliced mushrooms (or canned)
1/2 c.onion (chopped)
1 clove garlic (minced)
1/2 tsp. salt
2-3 c. beef broth
1/4 c. flour
1 Tbsp. Better than Bouillon (Beef Base)
1 c. I.M.O.
1/4 c. dry white wine
1 pkg. noodles or 2 c. rice (cooked)

Directions:
Directions:
Partially freeze meat; thinly slice across the grain into bite-size strips. In a skillet, heat a little olive oil. Add meat; brown quickly on both sides. In Nesco or stew pot, add a little oil and meat. Simmer about 1 hour until tender. Add beef broth, 1 cup water, chopped onion, garlic, and beef base, salt and mushrooms. Simmer about 1-2 hours. Add wine. Mix flour with I.M.O., add slowly, stirring constantly until desired thickness. Heat throughout, but do not boil. Serve over noodles or rice.

Personal Notes:
Personal Notes:
This recipe is from the "Better Homes & Garden" cookbook and was revised by Pat Simmons.

 

 

 

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