"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Beef Stroganoff Recipe

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This recipe for Beef Stroganoff, by , is from The Hart Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Pingree
Added: Tuesday, September 26, 2006


1 lbs beef (steak or stew meat), cubed
2 Tbsp butter
1 c beef bouillon
2 Tbsp catsup
1 small clove garlic (or to taste)
1 tsp salt
8 oz mushrooms, sliced
c chopped onion (1 medium onion)
3 Tbsp flour
1 c sour cream
3 4 c cooked noodles or rice
1 Tbsp butter
Poppy seeds

In a large skillet, melt butter and brown meat. Add all but 1/3 c of bouillon, catsup, garlic and salt. Bring to a boil, reduce heat, cover and simmer until meat is tender (longer for tough cuts, just a few minutes for tender cuts). Add onion and simmer 5 minutes. In a shaker, mix reserved bouillon and flour and shake well. Slowly add to beef mixture. Heat to boiling, stirring constantly and boil for 1 minute. Reduce heat and add sour cream. Heat through. In small pan, melt butter and add mushrooms. Sautee mushrooms until brown. Season to taste. I serve this meal buffet-style, with rice or noodles in one bowl, stroganoff in one bowl, mushrooms in one bowl, and poppy seeds on the table as a garnish. I frequently double this recipe.




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