Beef Stroganoff

By dinachapman

Ingredients

• • 1 1/2 pounds lean stew beef or beef tips, cut into small pieces or thin strips
• • 4 tablespoons butter or margarine
• • 1 cup chopped onion, about 1 large onion
• • 4 to 8 ounces sliced mushrooms
• • 3 tablespoons all-purpose flour
• • 2 cups beef broth or bouillon
• • 1/2 teaspoon salt, or to taste
• • 1/8 teaspoon pepper
• • 1 cup sour cream
• • 1 teaspoon dried dillweed

Preparation

Step 1

Heat butter or margarine in a large heavy skillet over medium heat. Add meat in about 3 batches, browning each batch quickly. Set aside and keep warm. Add onion and mushrooms to the skillet and sauté for about 5 to 6 minutes, until golden brown. Stir in flour; blend well. Gradually stir in beef broth. Heat until sauce is thick and bubbly, about 3 minutes. Stir in beef and dill. Add salt, pepper and sour cream; heat beef stroganoff through - do not boil. Serve beef stroganoff over rice or noodles.