Beef Stroganoff Casserole Recipe
Ingredients
1 1/2 pounds beef fillet, sirloin or porterhouse steak
Salt and freshly ground black pepper to taste
3 tablespoons butter
1 tablespoon flour
1 cup beef broth or canned consomme
1 teaspoon prepared mustard
1 onion, sliced
3 tablespoons sour cream, at room temperature
Directions
1. Remove all the fat and gristle from the meat. Cut into narrow strips about two inches long and one-half inch thick. Season the strips with salt and pepper and refrigerate two hours.
2. In a saucepan melt one and one-half tablespoons of butter, add the flour and stir with a wire whisk until blended. Meanwhile, bring the consomme to a boil and add all at once to the butter-flour mixture, stirring vigorously with the whisk until the sauce is thickened and smooth. Stir in the mustard.
3. In a separate pan heat the remaining butter, add the meat and sliced onion and brown quickly on both sides. Remove the meat to a hot platter, discarding the onion.
4. Add the sour cream to the mustard sauce and heat over a brisk flame for three minutes. Pour sauce over meat and serve.
2. In a saucepan melt one and one-half tablespoons of butter, add the flour and stir with a wire whisk until blended. Meanwhile, bring the consomme to a boil and add all at once to the butter-flour mixture, stirring vigorously with the whisk until the sauce is thickened and smooth. Stir in the mustard.
3. In a separate pan heat the remaining butter, add the meat and sliced onion and brown quickly on both sides. Remove the meat to a hot platter, discarding the onion.
4. Add the sour cream to the mustard sauce and heat over a brisk flame for three minutes. Pour sauce over meat and serve.
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