"The belly rules the mind."--Spanish Proverb

Beef Stroganoff Recipe

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This recipe for Beef Stroganoff, by , is from The George West Stampede Cookbook 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jearl Rannefeld
Added: Wednesday, March 22, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 lb beef chuck roast
1/2 tsp salt
1/2 tbsp ground black pepper
4 oz butter
4 green onions, sliced (white parts)
4 tbsp all-purpose flour
1 (10.5 oz) condensed beef broth
1 tsp prepared mustard
1 (6 oz) sliced mushrooms/drained
1/3 c sour cream
1/3 c white wine

Directions:
Directions:
Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper. In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips. Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender. Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste.

 

 

 

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