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Beef stroganoff Recipe

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This recipe for Beef stroganoff, by , is from Family Recipes, 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!

Jessica Tucker


1 1/4 pound fillet mignon or fillet of beef, sliced
2 tablespoons butter
1 tablespoon olive oil
1/4 pound mushrooms, sliced
1 1/2 tablespoon shallots or green onions, minced
One medium onion
2 tablespoons flour
1/4 cup sweet sherry
One can beef broth
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup sour cream

Slice meat thin, about 2" x 2" be sure all fat is trimmed off. Heat 1 tablespoon of butter and 1/2 tablespoon of oil in a large frying pan. Sauté the mushrooms over medium heat for about three minutes. Add the onions and or shallots, sauté two minutes more remove all from skillet.
Heat remaining butter and oil until it bubbles, then add the meat and brown. Remove the browned meat from the pan. Put the flour in the pan and mix with the Oil in the pan until well blended. Gradually add the Sherry and the beef broth, being sure the mixture is smooth. Cook over high heat and turn to medium high and reduce to half.
Add meat and season to taste and add the mushrooms/onions. Cook over medium low heat about five minutes, stirring frequently. Just before serving, stir in the sour cream. Do not allow it to come to a boil it will curl. Serve over egg noodles.

Personal Notes:
Personal Notes:
It is easiest to slice the meat thin by partially freezing the meat first.
You can use beer in place of sweet cherry if you don't have any




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