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Boeuf a la Strogonoff (Beef Stroganoff) - Terri Wilkins Recipe

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This recipe for Boeuf a la Strogonoff (Beef Stroganoff) - Terri Wilkins, by , is from The Wilkins 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!

Kim Van Slembrouck - daughter of Chuck & Terri Wilkins


2 lbs. tender lean top round beef (scalloped in 1-inch pieces)
1/2 c. flour
1/2 c. oil
2 tbsp. paprika
3 or 4 shallots chopped fine, or 1/2 onion chopped fine
2 cloves garlic, crushed
3 c. beef stock
1/2 c. tomato puree (optional)
1 pint sour cream
Salt and pepper to taste

1. Season meat with salt and pepper.
2. Blend flour and paprika well together.
3. Heat oil in thick sauté pan. Dredge meat in flour and paprika and sauté in hot oil until golden brown. Transfer meat to heavy skillet and add shallots, or onions, and garlic.
4. Discard fat from sauté pan, add beef broth and return to heat. Swish thoroughly and strain through fine sieve over meat. Let simmer 20 to 30 minutes.
5. Blend sour cream, cook 5 minutes longer, correct seasoning, and serve.

Noodles or spaetzles are well adapted to this particular dish. See spaetzle recipe under Side Dishes.

Personal Notes:
Personal Notes:
My Mom did love to cook and try new recipes, so the "French" recipes like Beef Rouladen and Beef Stroganoff are from the French cooking class she took.




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