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Zesty Beef Stroganoff

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  Sirloin steak 1 1⁄4 Pound, cut into 1/8-inch strips (1 In Number)
  Margarine/Butter 1⁄4 Cup (4 tbs)
  Fresh mushrooms 8 Ounce, sliced
  Sliced onion 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), finely chopped
  Flour 2 Tablespoon
  Water 1 Cup (16 tbs)
  Lemon juice from concentrate 3 Tablespoon
  Dry red wine 3 Tablespoon
  Beef bouillon 2 Teaspoon (Or Steero Beef Flavor)
  Pepper 1⁄4 Teaspoon
  Sour cream 8 Ounce (1 Container At Room Temperature)
  Egg noodles 10 Ounce, cooked as directed (Creamette)
  Chopped parsley 1 Tablespoon

In large skillet, over medium-high heat, brown sirloin in margarine; remove from pan.
In same skillet, cook and stir mushrooms, onion and garlic until tender; stir in flour.
Add water, Red wine, Lemon, bouillon and pepper; cook and stir until slightly thickened.
Stir in sour cream then meat; heat through.
Do not boil.
Serve on noodles; garnish with parsley.
Refrigerate leftovers.

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