Beef Stroganoff With Onion And Mushrooms
|Boneless beef||2 Pound, cut in 2 x 1/4 x 1/4 inch strips (Use Either Tenderloin, Sirloin, Or Rib)|
|Flour||1⁄2 Cup (8 tbs)|
|Monosodium glutamate||1⁄2 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Beef broth||2 Cup (32 tbs)|
|Fresh mushrooms||1⁄2 Pound, sliced lengthwise|
|Dairy sour cream||1 Cup (16 tbs)|
|Tomato paste||3 Tablespoon|
|Worcestershire sauce||1 Teaspoon|
Coat meat strips evenly with a mixture of the flour, salt, monosodium glutamate, and pepper.
Heat 1/3 cup butter in a large heavy skillet.
Add meat strips and onion.
Brown on all sides over medium heat, turning occasionally.
Add the broth; cover and simmer about 20 minutes.
Heat 3 tablespoons butter in a skillet over medium heat.
Add mushrooms and cook until lightly browned and tender.
Add mushrooms to the meat and remove skillet from heat.
Blending well after each addition, add a mixture of the sour cream, tomato paste, and Worcestershire sauce in small amounts.
Return to heat.
Continue cooking over low heat, stirring constantly, until thoroughly heated (do not boil).