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Beef Stroganoff, Graham Kerr PRINT
Traditionally served over shoe string potatoes, you may also serve over butter noodles or gnocci
Ingredients
| * 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 |
Directions
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.
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