Beef Stroganoff Recipe
Ingredients
| 2 pounds sirloin or round steak, cut into thin strips | ||
| Mushrooms | 8 Ounce, sliced | |
| Onions | 2 Medium, sliced | |
| Cooking oil | 2 Tablespoon | |
| 2 cubes or teaspoons beef bouillon | ||
| Hot water | 1 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| 2 tablespoons tomato paste or catsup | ||
| 1 teaspoon dry or 2 teaspoons prepared mustard | ||
| Flour | 2 Tablespoon | |
| Water | 1/2 Cup (16 tbs) | |
| Dairy sour cream | 1 Cup (16 tbs) | |
| 4 to 6 cups cooked rice or egg noodles | ||
Directions
In large fry pan, saute steak, mushrooms and onions in hot oil until golden brown.
Add bouillon, water, salt, tomato paste and mustard.
Cover; simmer about 20 minutes (45 minutes for round steak) until tender.
Combine flour and water.
Stir into meat mixture.
Heat to boiling, stirring constantly; boil 1 minute.
Reduce heat; stir in sour cream.
Heat, but do not boil.
Serve over hot rice or noodles.
Add bouillon, water, salt, tomato paste and mustard.
Cover; simmer about 20 minutes (45 minutes for round steak) until tender.
Combine flour and water.
Stir into meat mixture.
Heat to boiling, stirring constantly; boil 1 minute.
Reduce heat; stir in sour cream.
Heat, but do not boil.
Serve over hot rice or noodles.
Chef
