"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Stroganoff Recipe

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This recipe for Stroganoff, by , is from My Mother's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Candy Bancroft
Added: Sunday, July 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lbs of best quality sirloin, cut in thin strips
1/4 c. flour
fresh ground black pepper
1/4 c. butter
2 T. olive oil
1 1.2 c. sliced mushrooms
1/2 c. finely chopped onion
1-2 cloves of garlic, minced
1 can low sodium beef broth
1 c. sour cream
3 c. of your favorite noodles, cooked

Directions:
Directions:
Place the beef strips in a shallow bowl, then sprinkle with flour along with a few turns of fresh ground black pepper, tossing to coat.

In a large skillet, heat butter and olive oil on medium low. Brown the meat, then add mushrooms, onion and garlic; allow to simmer, adding a little broth or water if moisture is needed. Add the beef broth, stir well, reduce temperature to low, then cover and cook for about 1 hour or until meat is tender, stirring often. Gradually blend in sour cream , cooking over low heat for about 5 minutes.

Serve stroganoff over hot noodles; for an extra touch, grate some fresh parmesan cheese across the top and sprinkle with fresh chopped parsley.

Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
This recipe was selected from Susan Candy Bancroft's (aka Noni) personal cookbook. Noni was Al Candy's mother, my husband David Candy's grandmother. She was a wonderful cook and entertainer, hosting large dinner parties over many years at her home in Kearney, Nebraska.

 

 

 

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