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Beef Stroganoff

Mormon.Cook's picture
  Butter/Margarine 1⁄3 Cup (5.33 tbs)
  Onions 1⁄2 Cup (8 tbs)
  Fresh mushrooms 1⁄2 Pound
  Beef 1 1⁄4 Pound
  Flour 2 Tablespoon
  Bouillon/1 to 2 bouillon cubes dissolved in 1 cup boiling water 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Tomato paste 2 Tablespoon
  Worcestershire sauce 3⁄4 Teaspoon
  Sour cream 1⁄4 Cup (4 tbs)
  Heavy cream 1⁄2 Cup (8 tbs)
  Cooked rice/Noodles 1 Cup (16 tbs)

Melt 2 tablespoons of the butter in saucepan. Add onions, and saute until golden; remove and set aside. Melt 2 tablespoons more of the butter. Add mushrooms, and saute until lightly browned; remove and set aside. Melt remaining butter. Roll beef in flour, and saute until lightly browned. Do part of the meat at a time—it's easier. Add bouillon, salt, and the onions. Cover and simmer gently until beef is tender, about 1/2 hour (check and add more water, if needed). Add tomato paste, Worcestershire sauce, sour cream, heavy cream, and the mushrooms. Heat thoroughly, but do not boil. Serve on rice or noodles.

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