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Beef Stroganonoff Recipe

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This recipe for Beef Stroganonoff, by , is from The Bielawski Family 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!

Julie Bielawski


1 1/2 lbs. filet of beef (strip steak also works), cut into thin slices
8 oz. mushrooms, thinly sliced
3 T. butter plus 1 T. butter
3 T. olive oil plus 1 T. olive oil
3 T. chopped green onions
1/4 c. dry vermouth
Worcestershire sauce to taste
1 1/2 c. sour cream
salt and pepper to taste
parsley, chopped, for garnish
egg noodles or white rice for serving

1) Heat 3 T. oil and 3 T. in a large deep skillet or electric skillet to 375.

2) Saute beef quickly - browned outside, rare inside. Remove to a hot platter.

3) Add remaining butter and oil. Add mushrooms. Saute until browned. Add green onions and cook 1 minute.

4) Add Vermouth, dash of Worcestershire sauce to taste. Cook for 1 minute.

5) Turn heat to low and add sour cream. Stir well, heat through, but do not boil as the sour cream will curdle.

6) Season to taste. Add beef back into sauce. Pour beef and sauce over egg noodles or rice. Top with parsley.

Number Of Servings:
Number Of Servings:




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