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Beef Strognanoff Recipe

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This recipe for Beef Strognanoff, by , is from The Pettit Family Cookbook Project, 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!

Contributor:  
Contributor:  
Carol (Crowe) Pettit

Category:
Category:

Ingredients:  
Ingredients:  
1 Tbl Olive Oil
2 pound of beef cut into strips
salt and pepper to taste
1 Tbl butter
1/2 medium onion grated
8 ounce pkg sliced fresh mushrooms
2 cloves garlic crushed 1 1/2 Tbl gravy flour
1 cup white wine
4 cups beef broth, divided
3/4 cup sour cream
salt and pepper to taste

Directions:
Directions:

Season beef generously with salt and pepper.
Heat oil in a large skillet over high heat until nearly smoking. Stir in beef; cook, stirring constantly, for 6-7 minutes, until liquid evaporates and meat browns. Remove meat from the pan and set aside.
Stir butter, mushrooms and onions into the pan; cook and stir over medium heat until the vegetables are lightly browned. Add garlic and stir for 30 seconds. Stir in flour; cook for 1-2 minutes until incorporated.
Stir in wine and 2 cups of beef broth, scraping the bottom of the pan to release any browned bits. Bring to a simmer, cook for 3-4 minutes, until the sauce thickens.
Return beef to the pan. Stir in remaining 2 cups of beef broth; bring to a simmer and cook on low heat for about 1 hour with the lid on, until the beef is tender and the sauce is thick. Stir every 20 minutes.
Stir in sour cream. Stir in chives. Season with salt and pepper to taste.

 

 

 

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