"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Beef Stroganoff Recipe

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

Nancy McCarthy
Added: Sunday, August 10, 2008


2 lbs. top sirloin or beef tenderloin,
1/4 c. flour
cut in 1" strips
1/4 c. butter
8 oz. can mushrooms
2 onions, medium
10 3/4 oz. can beef consommé
1/2 tsp. salt
and water to equal 1 1/2 c. fluid
1 tsp. pepper
1/2 tsp. dry mustard
1/4 c. tomato paste or ketchup
1 clove garlic
1/2 c. sour cream

Coat meat with flour. Melt butter in a pan (do not use a Teflon pan). Add meat and brown well; at least 30 minutes. Scrape brownings from bottom of pan every few minutes. Add all remaining ingredients, except sour cream. Cover, reduce heat and simmer for about 1 1/2 hours. Add more water, if necessary. Just before serving, add sour cream and heat for 2 or 3 minutes longer. Serve hot over buttered noodles or cooked rice.




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