"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

BEEF STROGANOFF Recipe

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

Contributor:  
Contributor:  
Joy Burgess
Added: Thursday, August 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 pounds boneless beef, thinly sliced
3 tablespoons butter
2 teaspoons olive oil
1/2 small onion, sliced thin
4 fresh mushrooms, sliced
1/3 cup white wine
1 cup sour cream
1 clove garlic, pressed
1 teaspoon dry mustard
salt and pepper to taste
1 tablespoon and 1 teaspoon lemon juice
few dashes Worcestershire sauce

Directions:
Directions:
Cut steak into very thin slices. Heat 2 tablespoons butter and oil in large heavy skillet. Get as hot as possible but do not let it smoke. Saute the beef one or 2 minutes per side. Remove meat. Add remaining butter to skillet, saute the onion until transparent. Add mushrooms and saute a few minutes longer. Add wine; bring to boil. Lower heat; add sour cream, salt, pepper, garlic, mustard, lemon juice and Worcestershire sauce; stir well. Heat over low flame, do not boil. Return meat to pan; heat and serve.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Stroganoff is usually served over egg noodles, but it can be served over rice. This was Ginger's favorite meal growing up.

 

 

 

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