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Beef Strogonoff Recipe

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

carol wood
Added: Saturday, September 26, 2009


1 1/2 lb. beef tenderloin
butter or margarine
1 large onion
1/2 lb. mushrooms, sliced
2 TSR. dry mustard
1 1/2 TSR. salt
1/4 TSR. pepper
1 can beef broth
1 T. all purpose flour
1 cup sour cream
Cooked egg noodles

Partially freeze meat to make slicing easier. Trim any fat from meat, cut across grain into 1/2 x 2 inch slices.
in skillet over high heat add 1 tbs butter , cook half of meat, stirring constantly until lightly browned, about 1 minute Place meat and drippings into bowl, set aside. Repeat for remaining meat and set aside.
In same skillet add 2 tbs butter, onion, mushrooms,, dry mustard, salt and pepper. Cook over medium heat stirring graduly until vegetables are tender, about 5 minutes. In measuring cup, drain drippings from meat and add beef broth to make 1/2 cup. Stir flour into skillet mixture until blended. Gradually stir liquid into skillet mixture and cook until thickened. Stir in sour cream until smooth, add meat and heat, stirring (DO NOT BOIL)
Serve over cooked egg noodles.

Personal Notes:
Personal Notes:
I use more mushrooms and sour cream to make this go further




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