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Winnipeg Beef Stroganoff

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  Sirloin steak 1 1⁄2 Pound (750 Gram)
  Flour 1 1⁄2 Teaspoon
  Butter/Margarine 60 Milliliter (1/4 Cup)
  Onion 1 Medium, thinly sliced
  Flour 30 Milliliter (2 Tablespoon)
  Canned beef bouillon 10 Fluid Ounce (1 Tin, 284 Milliliter)
  Tomato paste 30 Milliliter (2 Tablespoon)
  Worcestershire sauce 15 Milliliter (1 Tablespoon)
  Salt 1 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Sour cream 250 Milliliter (1 Cup)
  Canned sliced mushrooms 10 Fluid Ounce, drained (1 Tin, 284 Milliliter)
  Dry pale sherry 3 Tablespoon
  Hot rice 45 Milliliter

Cut the sirloin steak into strips about 1" x 1/4" (2.5 cm x 0.5 cm) and coat with the 1 1/2 tsp. (7 mL) flour.
Melt the butter in a heavy skillet and saute the floured meat strips on all sides.
Add the sliced onion and continue sauteing until onion is soft.
Remove both meat and onion and keep warm.
Blend the rest of the flour into pan drippings: stir until smooth.
Gradually stir in the next 5 ingredients.
Cook over medium heat, stirring constantly, until sauce is smooth and thickened.
Reduce the heat and blend in the sour cream, mushrooms and sherry.
Heat thoroughly, stirring.
Add the meat and onions and mix.
Do not allow to boil.
Serve on hot rice.

Recipe Summary

Side Dish

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