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Russian Beef Stroganoff

Foreign.Taste's picture
  Flour 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Beef sirloin 1 Pound, cut in 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 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.

Recipe Summary

Side Dish

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Russian Beef Stroganoff Recipe