Classic Beef Stroganoff

Rich creamy grave with sliced steak over extra wide egg noddles.

Classic Beef Stroganoff

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    lb. beef tenderloin or sirloin steak, about ½ thick.

  • 2

    Tbl butter or margarine

  • ½

    lb mushrooms washed, trimmed & sliced (Optional)

  • 1

    Med. Onion, minced (about ½ cup)

  • 1

    can (10.5 oz.) condensed beef broth or bouillon.

  • 2

    Tbl Catsup

  • 1

    small clove garlic, minced

  • 1

    tsp salt

  • 3

    Tbl flour

  • 1

    cup sour cream

  • 3 to 4

    cups hot cooked noddles (see recpies for homemade noddles)

Directions

Cut meat across the grain into 1/2-3 trips, about 11/2 inch long. Melt butter in large skillet. Add onions & mushrooms; cook and stir until onion is tender, then remove from skillet. In same skillet, cook meat until light brown. Reserving 1/3 cup of the broth, stir in remaining broth, the catsup, garlic and salt. Cover; simmer for 15 minutes. Blend reserved broth and flour; stir into meat mixture. Add onions & mushrooms. Heat to boiling, stirring constantly. Boil and stir 1 minute. Reduce heat. Stir in sour cream; heat. Serve over noodles. 4 servings.


Nutrition

Facebook Conversations