Beef Stroganoff, Graham Kerr PRINT
Traditionally served over shoe string potatoes, you may also serve over butter noodles or gnocci
|* Clarified butter|
|* 2 medium onions, finely sliced|
|* 1 pound beef tenderloin, cut 5-inches by ¼-inch fine strips|
|* 1 tablespoon all-purpose flour|
|* ¼ cup tomato catsup|
|* ⅛ cup Worcestershire sauce|
|* ¾ cup sour cream|
|* Salt and black pepper|
Place some clarified butter into a pan on high heat. Add the onions and allow to fry for 2 minutes until golden brown.
Add the meat, season with salt and black pepper and allow to fry gently for 5 minutes.
Stir in the flour and cook for 1 minute.
Add the catsup combined with the Worcestershire sauce and then stir in the sour cream.
Allow the Stroganov to simmer for 4 minutes. Serve accompanied with French fried potatoes, if desired.