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Buttermilk Stroganoff

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Buttermilk Stroganoff is a lovely meat preparation that has a unique and incomparable taste. This Buttermilk Stroganoff recipe is fantastic and I often use it to prepare tasty and filling Buttermilk Stroganoff for dinner parties.
  Flour 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Pepper 1 4⁄5 Teaspoon
  Stew meat 3⁄4 Pound, cubed
  Butter 2 Tablespoon
  Canned mushroom 2 Ounce (1 Can, Use Stems And Pieces)
  Onions 1 , chopped
  Garlic powder To Taste
  Water 1 Cup (16 tbs)
  Worcestershire sauce 1 Teaspoon
  Tomato catsup 3 Tablespoon
  Buttermilk 3⁄4 Cup (12 tbs)
  Noodles 4 Ounce

Combine flour, salt and pepper; coat cubes of meat with mixture.
In 1-quart saucepan melt butter; add meat and cook slowly until browned on all sides.
Drain mushrooms; save liquor.
Add onions, garlic powder, water, Worcestershire sauce, catsup and mushroom liquor to meat.
Cover; simmer until meat is tender, about 2 hours.
Stir in mushroomsandbuttermilk; cook only until heated through.
Cook noodles according to package directions; place in ring around edge of serving bowl.
Fill center with meat mixture; serve immediately.

Recipe Summary

Main Dish

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Buttermilk Stroganoff Recipe