"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Tangy Beef Stroganoff Recipe

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This recipe for Tangy Beef Stroganoff, by , is from Mom-Mom Boyle's Recipes and More, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patricia Boyle

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup Sour Cream
1 tablespoon all purpose flour
1 tablespoon tomato paste
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon beef bouillon granules
1/2 teaspoon caraway seed
8 oz. boneless beef sirloin, thinly sliced
1 cup fresh, sliced mushrooms
1 small onion, sliced
1 clove, garlic, minced
1 tablespoon butter or mararine
Basil Spaetzle or cooked egg noodles.

Directions:
Directions:
Combine sour cream and flour until smooth, add tomato paste, mustard, Worcestershire sauce, bouillon and caraway, mix well and set aside. In a skillet over medium heat, cook beef, mushrooms, onion and garlic in butter until beef is browned and vegetables are tender.
Add sour cream mixture; heat through but do not boil. Serve over Basil Spaetzle or noodles.

Number Of Servings:
Number Of Servings:
2-4 servings
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
Delicious Pennsylvania Dutch meal. Serve with green beans for abalnced meal.

 

 

 

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