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This recipe for BEEF STROGANOFF is from MOM'S FAVORITES... MADE WITH LOVE, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



3 cups beef broth/stock
1 carrot chopped
6 sprigs of thyme
1 bay leaf
2 lbs of beef/ chuck or round cut in 1 1/2 in cubes
6 tbsp oil
1 onion
5 tbsp butter
1 lb mushrooms sliced
3 cloves of garlic minced
1 tbsp Dijon mustard
salt and pepper to taste
2 tbsp sour cream or more
2 tbsp chopped parsley

Heat the stock with carrot, thyme and bay leaf
cook the beef pieces in oil, a few at a time until browned
when all browned add all the meat back to pan and lower heat
add chopped onions, cook 5 min
add cognac carefully and cook 5 more minutes
remove carrot from stock,then add stock to pan with meat
cook partially covered over low heat for 1-1 1/2 hrs, til tender
melt the butter in a saute pan
saute sliced mushrooms and garlic
remove from heat when done, fold into the cooked meat mixture with parsley, Dijon
mustard and sour cream, mix together gently and serve
may add more sour cream to taste

Number Of Servings:
Number Of Servings:
about 6
Preparation Time:
Preparation Time:
2 1/2 hours including cooking time
Personal Notes:
Personal Notes:
we like this over egg noodles or thick slices of toasted sourdough bread(my favorite)
the cut of meat vary but is meant for less tender cuts of beef, top round, bottom round, chuck roasts and more, cooking for the longer time tenderizes it.




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