Saturday, November 27, 2010

Beef Stroganoff

Servings: 4

1 pound beef chuck roast - cut into thin strips
2 ounces butter
1 small onion chopped
2 tablespoons all-purpose flour
1/2 (10.5 ounce) can condensed beef broth
1/2 teaspoon mustard
8 ounces fresh mushrooms, sliced
1/2 cup sour cream
salt to taste
ground black pepper to taste
garlic powder
cooked egg noodles

Remove any fat from the meat and cut into thin strips. Season with garlic powder, salt and pepper.
In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then remove them from the pan.
Add the onion slices and mushrooms and cook slowly for 3 to 5 minutes, until onion is tender. Remove from the pan. Set aside
(Sometimes I add some red wine to the beef, and then I let the mushrooms and onions simmer in it.)
Stir the flour into the juices. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Put the meat, mushrooms and onions back into the pan. Cover and simmer for 30-45 minutes or until the meat is tender.
Stir in sour cream. Adjust seasoning to taste, adding salt and pepper, as needed.
Serve on egg noodles.

Tags: Beef Stroganoff recipe

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