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Beef Stroganoff (Schwarzbein) Recipe

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This recipe for Beef Stroganoff (Schwarzbein) is from Hodge Family Cookbook, 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:  
3 tbsp. extra virgin olive oil
1-1/2 lbs. flank steak, cubed
2 tbsp. butter, divided
1 medium diced onion
2 minced garlic cloves
3 c. sliced brown or white mushrooms
freshly ground black pepper
12 oz. low sodium beef broth
1 tbsp. flour (or 1 tsp. cornstarch)
1 c. sour cream
2 tsp. Dijon mustard
2 tbsp. dry Sherry
1/4 c. minced fresh parsley
Directions:
Directions:
Heat oil & 1 tbsp. butter over medium heat. When hot and bubbly, add onion & garlic; saute until softened, about 3 minutes. Raise heat to medium high; add beef cubes; saute until browned on all sides. Reduce heat to medium; add mushrooms & black pepper. Saute until tender, 5-7 minutes. Melt butter in saucepan. Add flour; allow to meld for about 1 minute; making a roux. Slowly whisk in beef broth making sure to whisk out lumps.
In a small bowl, mix sour cream, mustard, sherry, & parsley. Add to broth, then add contents of saucepan to meat etc., cooking over low heat until mixture is thickened and heated through, about 10 minutes. Serve over egg noodles, brown rice, mashed potatoes, or I like French Cut Green Beans, used like spaghetti.
Number Of Servings:
Number Of Servings:
4 servings
Personal Notes:
Personal Notes:
Recipe is from Scwarzbein Principle Cookbook, modified a little by moi-meme.

 

 

 

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