You are here

Beef Stroganoff

Fettuccine.Inn's picture
  Boneless sirloin 1 1⁄2 Pound, cut across grain in 1 inch strips (1/8 Inch Thick)
  Flour 2 Tablespoon
  Salt 1 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Vegetable oil 3 Tablespoon
  Mushrooms 1⁄2 Pound, sliced
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), pressed
  Beef broth 2 Cup (32 tbs)
  Dry sherry wine 1⁄3 Cup (5.33 tbs)
  Chili sauce 1 Tablespoon
  Worcestershire sauce 1 Teaspoon
  Dry mustard 1⁄4 Teaspoon
  Water 6 Cup (96 tbs)
  Vegetable oil 2 Teaspoon
  Noodles 4 Cup (64 tbs) (Uncooked)
  Soft butter 1 Tablespoon
  Dairy sour cream 1⁄2 Cup (8 tbs)

Dip meat into a mixture of 1 tablespoon flour, 1 teaspoon salt and pepper.
Heat 3 tablespoons oil in a large skillet.
Brown meat on both sides, about 10 minutes.
Remove meat from skillet; set aside.
Combine mushrooms, onion and garlic in skillet.
Saute until onion is golden.
Stir in remaining 1 tablespoon flour; cook 1 minute.
Stir in browned meat, beef broth, wine, chili sauce, Worcestershire sauce and mustard.
Cover and simmer 45 minutes or until meat is tender.
Bring water to a rapid boil in a heavy 3 quart saucepan.
Add 1 teaspoon salt and 2 teaspoons oil.
Gradually add noodles, being sure water continues to boil.
Cook noodles uncovered until tender but firm, stirring occasionally.
Toss hot cooked noodles with butter.
Place on a large platter.
Stir sour cream into meat mixture.
Pour meat mixture over noodles.
Serve immediately.
Makes 4 servings.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.1 (20 votes)


Beef Stroganoff Recipe