"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Beef Stroganoff Recipe

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This recipe for Beef Stroganoff, by , is from DiCarlo & Company Kitchen Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Tuesday, November 1, 2005


1 1/2 to 2 lb. London Broil, cut into 1/4 inch slices
2 tbsp. butter or margarine
1 1/2 c. beef bouillon
2 tbsp. catsup
2 cloves garlic, minced
1 tsp. salt
8 ounces mushrooms, sliced
1 medium onion, chopped
3 tbsp. flour
1 c. sour cream
3 or 4 cups hot cooked noodles
1 tbsp. butter

Cook and stir beef in 2 tbsp. margarine in skillet until brown. Reserve 1/3 c. of the bouillon. Stir remaining bouillon, the catsup, garlic and salt into the skillet. Heat to boiling; reduce heat. Cover and simmer until beef is tender, 1 to 1 1/2 hours.

Stir in mushrooms and onion. Cover and simmer until onion is tender, about 10 minutes. Shake reserved bouillon and the flour in tightly covered container; stir gradually into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat. Stir in sour cream; heat through.

Toss noodles with 1 tbsp. butter. Serve beef mixture over hot noodles.




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