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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

BEEF STROGONOFF Recipe

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This recipe for BEEF STROGONOFF is from The Todd 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!
Category:
Category:
Ingredients:  
Ingredients:  
1½ LBS. SIRLOIN TIP OR ROUND STEAK CUT INTO BITE SIZE PIECES
½ CUP FLOUR
1 TSP. SALT
PEPPER
½ TSP. NUTMEG
1 CUP WATER (MORE MAY BE ADDED)
1 CAN CREAM OF MUSHROOM SOUP
½ CUP SOUR CREAM
1 CAN SLICED MUSHROOMS (OPTIONAL)
Directions:
Directions:
PLACE DRY INGREDIENTS IN ZIPLOCK BAG AND SHAKE TO MIX. HEAT SKILLET OVER MEDIUM HEAT WITH 3 TBSP. OIL. PLACE CUT UP MEAT IN BAG AND DREDGE WITH FLOUR. REMOVE FROM BAG, BEING CAREFUL TO SHAKE THE EXCESS FLOUR OFF. PLACE MEAT PIECES IN HOT SKILLET AND BROWN, STIRRING OFTEN. WHEN BROWNED, CAREFULLY POUR WATER INTO MEAT. REDUCE HEAT, COVER AND SIMMER FOR 20 MINUTES STIRRING AND SCRAPING BOTTOM OFTEN. (I LIKE TO SIMMER THE TOUGHER CUTS LONGER). STIR IN SOUP AND HEAT. JUST BEFORE SERVING, ADD SOUR CREAM. DO NOT BOIL.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Mom always made extra, cuz it was extra good.

 

 

 

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