"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Beef Stroganoff Recipe

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This recipe for Beef Stroganoff, by , is from Edible Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
John Crawford
Added: Sunday, October 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 tbsp flour, divided
1/2 tsp salt
1 lb beef sirloin, cut into 1/4 inch wide strips
1 c thinly sliced mushrooms
1/2 c onion, chopped
1 garlic clove, minced
2 tbsp butter
1 tbsp olive oil
1 tbsp tomato paste
1 1/4 c beef stock or 1 can low sodium beef broth
1 c sour cream
2 tbsp sherry
1 lb egg noodles (approximately 1/4 inch wide) prepared per instructions on the package.

Directions:
Directions:
Combine 1 tbsp flour with salt; dredge the meat in the mixture. Heat butter and olive oil in a skillet until it shimmers. Add the beef and brown on all sides. Add mushrooms, onions and garlic; cook 3-5 minutes or until onion is barely tender.

Remove the meat and mushrooms from the skillet. Add 2 tbsp butter to the pan drippings. When melted, blend in 3 tbsp flour. Cook for a minute or so to remove the raw flour taste. Add tomato paste. Slowly add the chicken stock/broth, cook, stirring constantly until mixture thickens. Return meat and mushrooms to the skillet. Stir in the sour cream and sherry and heat on low temperature until heated through. Do not boil after adding sour cream and sherry or the sauce will break and separate.

Serve over cooked egg noodles or rice.

Recipe can be prepared up to the point of adding the sour cream and sherry and set aside. Re-heat the meat and broth mixture and add the sour cream and sherry just before serving.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
I don't remember the occasion, but this was served at some "do" in Carrizo that was catered by Mrs. Bulter, the cafeteria lady from school. I liked it so much that mother asked her for the recipe and I still have the typed index card on which she provided it. Her husband was the Ford dealer. She retired and her health declined rapidly. I believe she may have had Alzheimer's Disease. I remember her for this recipe and the peanut butter and honey sandwiches she let us have if we cleaned our trays. Lots of terrible vegetables got stuffed in milk cartons over the years to make it look like we ate everything.

 

 

 

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