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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Beef Stroganoff Recipe

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This recipe for Beef Stroganoff is from 9th Street Church of Christ Family & Friends Cookbook , 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:  
Meat Mixture
2½ pounds lean beef chuck, cut into ¾ inch cubes
3 Tbs. all-purpose flour
¼ cup chopped onion
2 tsp. salt
¾ tsp. pepper
2 Tbs. vegetable oil
4 cups beef broth
8 ounces small mushrooms

Roux
¼ cup (½ stick) butter or margarine
6 Tbs. all-purpose flour
3 cups beef broth
1 can (8oz) tomato sauce
½ cup sour cream
4 cups hot cooked egg noodles (optional)
Directions:
Directions:
1. For meat mixture, in large bowl, sprinkle meat with flour and toss to coat evenly Add onion, salt, and pepper and toss to coat evenly.
2. Heat oil in large saucepan or Dutch oven over medium-low heat. Add meat and cook, stirring 2 or 3 times, 15 minutes or until meat begins to brown. Add broth. Bring to a boil. Reduce heat, cover, and simmer 20 minutes or until almost tender.
3. For roux, in medium saucepan over medium heat, melt butter. Gradually add flour, stirring constantly with wire whisk until mixture is smooth. Continue cooking, stirring frequently, 12 to 15 minutes or until golden brown. Add broth. Bring to a boil. Reduce heat and simmer uncovered 10 minutes. Stir in tomato sauce and continue simmering 5 minutes. Whisk in sour cream until smooth.
4. Gradually add roux to meat mixture, stirring constantly. Add mushrooms and continue cooking 5 minutes. Serve over noodles, id desired.
Personal Notes:
Personal Notes:
Egg noodles are the traditional base for this classic Eastern European stew. They'll catch the richly seasoned sour cream and mushroom sauce so you won't miss a delicious drop!

 

 

 

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