Beef Stroganoff With Rice Recipe
Ingredients
| 3/4 pound beef round steak, cut 1/2 inch thick and trimmed of fat | ||
| Cooking oil | 1 Tablespoon | |
| Mushrooms | 2 Cup (16 tbs), sliced | |
| Dry sherry | 1/2 Cup (16 tbs) | |
| Water | 1/2 Cup (16 tbs) | |
| 1/2 teaspoon instant beef bouillon granules | ||
| 1 8-ounce carton plain yogurt | ||
| All purpose flour | 1 Tablespoon | |
| Sugar | 1 Teaspoon | |
| Salt | 3/4 Teaspoon | |
| Pepper | 1 Dash | |
| Hot cooked rice | 2 Cup (16 tbs) | |
Directions
Partially freeze steak.
Thinly slice across grain into bite-size strips.
In skillet brown meat, half at a time, in hot oil for 2 to 4 minutes.
Remove meat from skillet.
Add sliced mushrooms to skillet; cook for 2 to 3 minutes or till tender.
Remove mushrooms.
Add sherry, water, and bouillon granules to skillet; bring to boiling.
Cook, uncovered, over high heat about 3 minutes or till liquid is reduced to 1/3 cup.
Combine yogurt, flour, sugar, salt, and pepper; mix well.
Stir yogurt mixture into liquid in skillet; stir in meat and mushrooms.
Cook and stir over low heat till thickened and heated through; do not boll.
Thinly slice across grain into bite-size strips.
In skillet brown meat, half at a time, in hot oil for 2 to 4 minutes.
Remove meat from skillet.
Add sliced mushrooms to skillet; cook for 2 to 3 minutes or till tender.
Remove mushrooms.
Add sherry, water, and bouillon granules to skillet; bring to boiling.
Cook, uncovered, over high heat about 3 minutes or till liquid is reduced to 1/3 cup.
Combine yogurt, flour, sugar, salt, and pepper; mix well.
Stir yogurt mixture into liquid in skillet; stir in meat and mushrooms.
Cook and stir over low heat till thickened and heated through; do not boll.
Chef
