Classic Beef Stroganoff
|Beef sirloin||1 Pound, cut into 1/4 inch strips|
|Thinly sliced mushrooms||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Tomato paste||1 Tablespoon|
|Beef stock/1 can condensed beef broth||1 1⁄4 Cup (20 tbs)|
|Dairy sour cream||1 Cup (16 tbs)|
|Cooking sherry||2 Tablespoon|
Combine 1 tablespoon flour and the salt; dredge meat in mixture.
Heat blazer pan of chafing dish, or skillet, then add 2 tablespoons butter.
When melted, add the sirloin strips and brown quickly, flipping meat to turn all sides.
Add mushroom slices, onion, and garlic; cook 3 or 4 minutes or till onion is barely tender.
Remove meat and mushrooms from blazer pan to handy plate.
Add 2 tablespoons butter to pan drippings; when melted, blend in 3 tablespoons flour.
Add tomato paste.
Now slowly pour in cold meat stock.
Cook and stir till thickened.
Return browned meat and mushrooms to blazer pan.
Stir in sour cream and cooking sherry; heat briefly.
Keep warm over hot water.