Basic Beef Stroganoff
|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|
|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|
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.