Basic Beef Stroganoff
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), peeled and crushed|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Boneless beef sirloin||1 Pound, cut into thin slice (0.5 Inch Long)|
|Hot water||1⁄2 Cup (8 tbs)|
|Instant beef broth||1 Tablespoon (1 Envelope)|
|Canned sliced mushrooms||3 Ounce, drained|
|Dry sherry||1 Tablespoon|
|Worcestershire sauce||1⁄2 Teaspoon|
|Tabasco sauce||2 Drop|
|Dairy sour cream||1 Cup (16 tbs)|
In a heat-resistant, non-metallic, 10-inch skillet place 1/4 cup oil and heat on top of a conventional range.
Add crushed garlic and chopped onion to hot oil.
While onion is browning, combine flour, salt and pepper in a paper or plastic bag and coat beef slices.
Brown coated beef slices in hot oil with onion and garlic.
When beef slices are browned, add all remaining ingredients, except sour cream, to beef mixture.
Stir to combine.
Heat, uncovered, on full power 6 minutes or until beef is tender.
Add sour cream to beef mixture, stirring constantly.
Heat, uncovered, on roast for an additional 4 minutes or until heated to 150°F.
Serve with noodle.