Beef Stroganoff With Rice
|Beef round steak||3⁄4 Pound, cut 1/2 inch thick and trimmed of fat|
|Cooking oil||1 Tablespoon|
|Sliced fresh mushrooms||2 Cup (32 tbs)|
|Dry sherry||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Instant beef bouillon granules||1⁄2 Teaspoon|
|Plain yogurt||8 Ounce (1 Carton)|
|All purpose flour||1 Tablespoon|
|Hot cooked rice||2 Cup (32 tbs)|
Partially freeze steak.
Thinly slice across grain into bite-size strips.
In skillet brown meat, half at a time, in hot oil for 2 to 4 minutes.
Remove meat from skillet.
Add sliced mushrooms to skillet; cook for 2 to 3 minutes or till tender.
Add sherry, water, and bouillon granules to skillet; bring to boiling.
Cook, uncovered, over high heat about 3 minutes or till liquid is reduced to 1/3 cup.
Combine yogurt, flour, sugar, salt, and pepper; mix well.
Stir yogurt mixture into liquid in skillet; stir in meat and mushrooms.
Cook and stir over low heat till thickened and heated through; do not boll.