You are here

Beef Stroganoff

Magical.Palate's picture
  Lean boneless beef steak 3⁄4 Pound (Flank Steak, Chuck, Or Top Round)
  Pepper To Taste
  Butter/Margarine 3 Tablespoon
  Salad oil 1 Tablespoon
  Onion 1 Small, finely chopped
  Mushrooms 1⁄4 Pound, sliced
  All purpose flour 1 1⁄2 Tablespoon
  Regular strength beef broth 1⁄2 Cup (8 tbs)
  Dijon mustard 1⁄2 Tablespoon
  Ground nutmeg 1⁄8 Teaspoon
  Whipping cream 1⁄4 Cup (4 tbs)
  Salt To Taste
  Buttered noodles 1⁄2 Cup (8 tbs), hot cooked
  Chopped parsley 1 Tablespoon

Cut beef across the grain into 1/8 to 1/4 inch-thick slanting slices about 3 inches long.
Sprinkle generously with pepper.
Melt 1 tablespoon of the butter with oil in a wide frying pan over high heat.
Add beef and cook until just browned on all sides (about 1 1/2 minutes total).
Remove beef and set aside.
Reduce heat to medium.
Melt the remaining 2 tablespoons butter in pan.
Stir in onion and mushrooms and cook until soft; then stir in flour and cook until bubbly.
Stir in broth and mustard and cook, stirring, until thickened.
Return meat to pan.
Add nutmeg and cream, season to taste with salt, and heat through.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 4.3 (17 votes)