"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

CLASSIC BEEF STROGANOFF Recipe

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This recipe for CLASSIC BEEF STROGANOFF, by , is from The DOMINGUS 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!

Contributor:  
Contributor:  
DENISE DOMINGUS

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 POUNDS BEEF SIRLOIN STEAK, 1/2 INCH THICK
8 OUNCES FRESH MUSHROOMS, SLICED (2 1/2 CUPS)
2 MEDIUM ONIONS, THINLY SLICED
1 GARLIC CLOVE, FINELY CHOPPED
1/4 CUP BUTTER
1 1/2 CUPS BEEF FLAVORED BROTH
1/2 TSP SALT
1 TSP WORCESTERSHIRE SAUCE
1/4 CUP FLOUR
1 1/2 CUPS SOUR CREAM
3 CUPS HOT COOKED EGG NOODLES

Directions:
Directions:
CUT BEEF ACROSS GRAIN INTO 1 1/2 x 1/2 INCH STRIPS.

COOK MUSHROOMS, ONIONS, GARLIC IN BUTTER IN LARGE SKILLET OVER MED HEAT, STIRRING OCCASIONALLY UNTIL ONIONS ARE TENDER, REMOVE FROM SKILLET.

COOK BEEF IN SAME SKILLET UNTIL BROWN. STIR IN 1 CUP BROTH, SALT AND WORCESTERSHIRE SAUCE. HEAT TO BOILING; REDUCE HEAT. COVER AND SIMMER 15 MINUTES.

STIR REMAINING 1/2 CUP BROTH INTO FLOUR; STIR INTO BEEF MIXTURE. ADD ONION MIXTURE; HEAT TO BOILING, STIRRING CONSTANTLY. BOIL AND STIR 1 MINUTE.
STIR IN SOUR CREAM; HEAT UNTIL HOT (DO NOT BOIL). SERVE OVER NOODLES.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 MIN

 

 

 

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