Beef Stroganoff Recipe
Summary
Ingredients
| Butter/Margarine | 1/3 Cup (16 tbs) | |
| Onions | 1/2 Cup (16 tbs), finely chopped | |
| Mushrooms | 1/2 pound, sliced | |
| Beef round | 11/4 Pound, cut into strips | |
| Flour | 2 Tablespoon | |
| 1 cup bouillon (or 1 to 2 bouillon cubes dissolved in | ||
| Boiling water | 1 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Tomato Paste | 2 Tablespoon | |
| Worcestershire sauce | 3/4 Teaspoon | |
| Sour cream | 1/4 Cup (16 tbs) | |
| 1/2 cup heavy cream Cooked rice or noodles | ||
Directions
Melt 2 tablespoons of the butter in saucepan. Add onions, and saute until golden; remove and set aside. Melt 2 tablespoons more of the butter. Add mushrooms, and saute until lightly browned; remove and set aside. Melt remaining butter. Roll beef in flour, and saute until lightly browned. Do part of the meat at a timeâ€â€it's easier. Add bouillon, salt, and the onions. Cover and simmer gently until beef is tender, about 1/2 hour (check and add more water, if needed). Add tomato paste, Worcestershire sauce, sour cream, heavy cream, and the mushrooms. Heat thoroughly, but do not boil. Serve on rice or noodles.
Chef
