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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Beef Stroganoff Recipe

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This recipe for Beef Stroganoff is from The George West Stampede Cookbook 2006, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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