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Basic Beef Stroganoff

Fondue.Chef's picture
Ingredients
  Sirloin steak 2 Pound (Sliced 1/4 Inch Thick)
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Coarsely chopped onion 2 Cup (32 tbs)
  Garlic 2 Clove (10 gm), minced
  Fresh mushrooms 1⁄2 Pound, sliced
  Flour 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1 Dash
  Canned beef bouillon 10 1⁄2 Ounce (1 Can)
  Dry white wine 1⁄4 Cup (4 tbs)
  Dairy sour cream 1⁄2 Pint (1 Cup)
  Worcestershire sauce 1 Teaspoon
  Chopped parsley/Fresh dill 1 Tablespoon
Directions

Chill steak in freezer until partially frozen to make slicing easier.
Cut steak into strips 2 x 1/4 x 1/4 inches.
Heat 1/4 cup butter or margarine in blazer pan of chafing dish or in fry pan on table top butane unit, over direct high flame.
Brown meat well; remove from pan and keep hot.
Add remaining butter or margarine, onion and garlic; cook until onion is tender, stirring often.
Add mushrooms; cook until tender.
Stir in flour, salt, and pepper.
Add bouillon; cook until thickened, stirring constantly.
Reduce flame to medium low; stir in wine, if used, sour cream, and Worcestershire sauce.
Add meat; mix carefully.
Cover and heat.
Sprinkle with parsley or dill.

Recipe Summary

Cuisine: 
French
Course: 
Side Dish
Ingredient: 
Beef
Interest: 
Party

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