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Beef Stroganoff

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  Beef fillet/Flank fillet 2 Pound
  Butter 4 Tablespoon
  Chopped onion 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm)
  Fresh mushrooms 1⁄2 Pound
  Flour 3 Tablespoon
  Meat extract paste 2 Teaspoon
  Catsup 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Beef bouillon 1 Can (10 oz)
  White wine 3⁄4 Cup (12 tbs)
  Fresh dill/1/4 teaspoon dried dill 1 Tablespoon
  Sour cream 1 1⁄2 Cup (24 tbs)

1.Trim fat from beef.Cut into 1/2 slices.
2. Over high heat and in 1 tbs butter, sear beef quickly.
3.In 3 tbs butter (same pan) saute' onion, garlic and mushrooms about 5 minutes.Remove from heat.
4.Stir in flour, meat extract paste, catsup, salt and pepper and stir until smooth.
5.Gradually add bouillon, stirring; bring to boiling.Reduce heat, simmer for 5 minutes.
6.Over low heat, add wine, dill and sour cream.Add beef; simmer until beef is hot.

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