Beef Stroganoff Classic
|All purpose flour||1 Tablespoon|
|Beef sirloin||1 Pound, cut in 1/4-inch strips|
|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).