Robert's Beef Stroganoff Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 lbs sirloin steaks (any other tender cut of beef will do well, cut into bite-size pieces)
1⁄4 cup unsalted butter or 1/4 cup margarine
1 large can of mushroom pieces, or 3 small cans
2 cans condensed beef broth
1 medium-sized onion, chopped
¼ cup ketchup
1 1⁄2 teaspoons granulated garlic
1⁄3 cup flour
2 cups sour cream
8 ounces medium egg noodles
3 tablespoons butter
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Directions: |
Directions:Cut meat across the grain into ¾-inch slices, then into strips 3 x ¼ inch. (If using a roast or other tender cut of meat, cut into uniform, bite-sized pieces--Robert says larger bites).
Melt ¼ cup butter in a large skillet.
Cook and stir mushrooms and onions in butter about 5 minutes; remove mushrooms.
In same skillet, brown meat.
Reserving 2/3 cup of broth, stir in remaining broth, the onion, ketchup and garlic.
Cover and simmer 15 minutes.
Blend reserved broth and the flour; stir into meat.
Add mushrooms; heat to boiling, stirring constantly; boil and stir 1 minute.
Stir in sour cream and heat through.
Cook noodles as directed on package; drain.
Toss with 3 tablespoons butter and serve with stroganoff. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:Under an hour. |
Personal
Notes: |
Personal
Notes: So, Robert cooks like his mom did--he seasons liberally and to taste, so he recommends you start slowly and build up, and use whatever combo of seasoning suits your fancy. He also cooks by site and taste, so cook times, temps are flexible.
This particular recipe is based on an old Betty Crocker standard, so Marisa found it on Pinterest and used the measurements and directions it provides, and switched up the ingredients and other instructions to fit Robert's recipe.
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