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Beef Stroganoff Classic

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  All purpose flour 1 Tablespoon
  Beef sirloin 1 Pound, cut in 1/4-inch strips
  Butter/Margarine 2 Tablespoon
  Canned sliced mushrooms 3 Ounce, drained (1 can)
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  All purpose flour 3 Tablespoon
  Tomato paste 1 Tablespoon
  Beef stock/One 10 1/2 ounce can condensed beef broth 1 1⁄4 Cup (20 tbs)
  Dairy sour cream 1 Cup (16 tbs)
  Dry sherry 2 Tablespoon
  Hot buttered noodles 1 Cup (16 tbs)

Combine the 1 tablespoon flour and 1/2 teaspoon salt; coat meat with flour mixture.
In blazer pan of chafing dish melt the first 2 tablespoons butter over direct heat; add meat and brown quickly on both sides.
Add mushrooms, onion, and garlic; cook 3 or 4 minutes till onion is crisp-tender.
Remove meat and mushrooms from pan.
Add remaining butter to pan drippings; blend in remaining flour.
Add tomato paste; stir in cool meat stock.
Cook and stir till thickened and bubbly.
Return meat and mushrooms to blazer pan.
Stir in sour cream and wine; cook slowly till heated through (do not boil).
Keep warm over hot water (bain-marie).

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