Best Beef Stroganoff
|Round steak||1 1⁄2 Pound (1 Inch Thick)|
|Onion||1 Cup (16 tbs), thinly sliced/ chopped|
|Garlic||1 Clove (5 gm), minced|
|Mushrooms||1⁄2 Pound, sliced|
|Rye flour||2 Tablespoon|
|Beef stock||1 1⁄2 Cup (24 tbs)|
|Tomato puree||2 Tablespoon|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Snipped dill||1 Teaspoon|
|Potato starch||2 Teaspoon|
|Yogurt||1 Cup (16 tbs)|
|Parsley||2 (For Garnishing)|
Trim fat from round steak; cut across grain to make strips 1 inch wide, 1/4 inch thick In a large, heavy skillet heat two tablespoons oil to a medium heat.
Add just enough beef strips to cover bottom of pan.
Sear quickly on all sides, removing beef as it browns.
Brown rest of beef; set aside.
Add remaining one tablespoon oil to same skillet and saute onion, garlic and mushrooms until barely tender about 5 minutes.
Remove from heat; add browned beef strips.
Sprinkle potato flour over mixture, tossing lightly.
Season with salt and pepper.
Place skillet over medium heat; add stock slowly, stirring until smooth.
Add tomato puree.
Bring mixture to a boil; reduce heat and simmer about 45 minutes or until steak is fork tender.
Stir in dry sherry and snipped dill.
In a small bowl, blend potato starch with yogurt, and stir slowly into meat mixture.
Simmer (do not boil) for about two minutes longer.