Jean Bell's Beef Stroganoff
|Onions||2 , very thinly sliced|
|Salt||1 1⁄2 Teaspoon|
|Freshly ground pepper||1⁄2 Teaspoon|
|Beef top round steak||1 1⁄2 Pound, cut into bite sized pieces|
|Cooking oil||3 Tablespoon|
|Sour cream||1 Pint|
|Worcestershire sauce||2 Tablespoon|
|Lemon||1 , juiced|
|Chopped fresh basil/2 teaspoons dried basil||2 Tablespoon|
|Bouillon cubes||2 , dissolved in 0.25 cup hot water|
|Hot water||Cup (0 tbs)|
Presoak pot, both top and bottom, in water for 15 minutes.
Combine the flour, salt and pepper in a paper bag, then add the steak pieces and shake.
Set aside any remaining flour mixture.
Brown the meat in the cooking oil, then place in pot.
Brown the onions in the remaining meat drippings and add to the pot.
To the meat drippings in the frying pan add half the sour cream, the Worchestershire sauce, lemon juice, basil and the dissolved bouillon cubes.
Mix well and simmer for a few minutes, then pour over the meat in the pot.
Place the covered pot in a cold oven.
Set temperature at 480 degrees.
Cook for 1 hour.
Test meat for doneness.
Pour off liquid into saucepan.
Add the remaining sour cream and thicken, if necessary, with remaining seasoned flour.