Russian Beef Stroganoff
|Beef sirloin||1 Pound, cut in 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 salt; dredge meat in mixture.
Heat blazer pan of chafing dish, or skillet, then add 2 tablespoons butter.
When melted, add sirloin strips; brown quickly on all sides.
Add mushroom slices, onion, and garlic; cook 3 or 4 minutes till onion is barely tender.
Remove meat and mushrooms from blazer pan to 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.
Serve over parsleyed rice, hot buttered noodles, buckwheat groats, or pilaf.