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Classic Beef Stroganoff

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  Flour 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Beef sirloin 1 Pound, cut into 1/4 inch strips
  Butter 2 Tablespoon
  Thinly sliced mushrooms 1 Cup (16 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Flour 3 Tablespoon
  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.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes

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