Beef Stroganoff

Servings: 4
Ingredients:

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

Directions:

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