Basic Beef Stroganoff
|Onions||2 , coarsely chopped|
|Beef broth/Beef bouillon||1 Cup (16 tbs)|
|Dry mustard||To Taste|
|Lemon juice||1 Tablespoon|
|Thick sour cream||1 Cup (16 tbs)|
|Mushrooms||4 Ounce, sliced and lightly browned in butter|
|Gherkins||2 , finely sliced|
|Beef sirloin/Beef tenderloin||1 Pound|
Cook chopped onion in butter in a heavy saucepan until golden.
Stir in the flour, then the broth; cook and stir until mixture comes to boiling; cook.5 minutes longer.
Stir in the mustard, salt, and lemon juice.
Blend in sour cream.
Add the sliced mushrooms and gherkins and bring just to boiling.
Cut meat into serving sized pieces or long narrow strips and quickly brown in remaining butter in a skillet. (Do not overcook; meat should be pink inside.)
Combine the sauce with browned meat and heat to serving temperature (do not boil).
If desired, tomato wedges may be added to the sauce.