"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Beef Stroganoff Recipe

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This recipe for Beef Stroganoff, by , is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Brittny Smith


1/2 c. onion chopped
1 clove of garlic minced
1 tbsp. butter
1 package of stew meat (approx 1-1.5 lbs) Cut into 1/2 inch cubes
2 tbsp. flour
1 tsp. salt
1/4 tsp. black pepper
1/4 tsp. paprika
1 c. sliced mushrooms (optional)
1 10 ox. can cream of mush soup
1 c. light sour cream
rice or egg noodles

1. Sauté onions and garlic in butter
2. Pat meat dry with paper towel and dredge in flour and seasonings.
3. Reduce heat of pan to medium, stir meat into pan with onions and garlic until it loses it's color. (It is important not to overcook the meat at this stage)
4. Add mushrooms then soup
5. Stir in sour cream
6. Simmer for 10 minutes
7. Add a little dash of milk if needed ( I usually do)

Serve over rice or egg noodles.




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