Beef Stroganoff Recipe
Ingredients
| Beef tenderloin | 1 pound | |
| Cooking oil | 3 Tablespoon | |
| Mushrooms | 1 1/2 Cup (16 tbs), sliced | |
| Dry sherry | 1/2 Cup (16 tbs) | |
| Beef broth | 1/4 Cup (16 tbs) | |
| Dairy sour cream | 1 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Hot cooked fine noodles | ||
Directions
Cut tenderloin in 1/4-inch-thick strips.
In skillet heat oil; brown meat strips quickly in hot oil, 2 to 4 minutes.
Remove meat from skillet.
Add sliced mushrooms and cook 2 to 3 minutes; remove mushrooms.
Add sherry and beef broth to skillet; bring to boiling.
Cook, uncovered, till liquid is reduced to 1/3 cup.
Stir in sour cream and salt; stir in meat and mushrooms.
Cook slowly till heated through; do not boil
In skillet heat oil; brown meat strips quickly in hot oil, 2 to 4 minutes.
Remove meat from skillet.
Add sliced mushrooms and cook 2 to 3 minutes; remove mushrooms.
Add sherry and beef broth to skillet; bring to boiling.
Cook, uncovered, till liquid is reduced to 1/3 cup.
Stir in sour cream and salt; stir in meat and mushrooms.
Cook slowly till heated through; do not boil
Chef
