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Beef Stroganoff Recipe

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

Trish King


1.5 lbs beef tri-tip, cut in bite sized cubes
2 Tbsp margarine
1.5 C beef bouillon
2 T ketchup
1/8 tsp garlic
1 tsp salt
8 oz. mushrooms, sliced
1/2 C onion, chopped
3 Tbsp flour
1 C sour cream
3-4 C cooked egg noodles

Cook and stir beef in margarine in 10-inch skillet over low heat until brown. Researve 1/3 C of the bouillon. Stir remaining bouillon, ketchup, garlic, and salt into skillet. Heat to boiling; reduce heat. Cover and simmer until beef is tender, 1-1.5 hours.

Stir in mushrooms and onion. Cover and simmer until onion is tender, about 5 minutes. Shake reserved bouillon and flour in tightly covered contained to blend; stir gradually into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat. Stir in sour cream until heated through.

Serve over egg noodles.

NOTE: You can also cook beef, bouillon, ketchup, garlic, and salt in a microwave pressure cooker. Cook time is 20 minutes. After pressure releases, transfer all ingredients to skillet and continue with original recipe.




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