BEEF STROGANOFF

By gaster16

Ingredients

• 1-1/4 lb. boneless round steak all visible fat removed
• 1/2 tsp. pepper to taste
• 2 teaspoons vegetable oil
• 3 cups fresh mushrooms sliced
• 1 medium onion sliced
• 3 tablespoons all-purpose flour,
• 3 cups beef broth
• 3 tablespoons no-salt added tomato paste
• 3 tablespoons dry sherry
• 2 teaspoons dry mustard
• 1/2 teaspoon dried oregano crumbled
• 1/2 teaspoon dried dillweed crumbled
• 1/2 cup sour cream

Preparation

Step 1

Put meat in freezer for 30 minutes for easier slicing. Slice meat into thin strips about 2” long. Sprinkle with pepper. Heat oil in a large heavy skillet over medium high heat, swirling to coat bottom. Saute mushrooms until tender, 2-3 minutes. Transfer to a plate. Saute onion in same skillet until brown, 3-4 minutes. Add to mushrooms. Add meat to skillet and brown quickly on all sides, 2-3 minutes for tenderloin, 3-5 minutes for round steak or sirloin. Add to mushrooms. Remove mushrooms and beef. Add flour to skillet. Gradually pour in broth, whisking constantly. Cook over medium-high heat for 2-3 minutes or until thickened, whisking constantly. Reduce heat to low. Whisk in remaining ingredients except sour cream. Stir in mushrooms, onions, and meat. Cook for 15 minutes. Pour sour cream in a small amount of meat mixture. Add sour cream mixture to skillet and cook for 5 minutes or until heated through, stirring constantly.