Beef Stroganoff Classic Recipe
Ingredients
| All purpose flour | 1 Tablespoon | |
| 1 pound beef sirloin, cut in 1/4-inch strips | ||
| Butter/Margarine | 2 Tablespoon | |
| Sliced mushrooms | 1 3 Ounce, drained | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| All purpose flour | 3 Tablespoon | |
| Tomato Paste | 1 Tablespoon | |
| 1 1/4 cups beef stock or 1 10 1/2 ounce can condensed beef broth | ||
| Dairy sour cream | 1 Cup (16 tbs) | |
| Dry sherry | 2 Tablespoon | |
| Hot buttered noodles | ||
Directions
Combine the 1 tablespoon flour and 1/2 teaspoon salt; coat meat with flour mixture.
In blazer pan of chafing dish melt the first 2 tablespoons butter over direct heat; add meat and brown quickly on both sides.
Add mushrooms, onion, and garlic; cook 3 or 4 minutes till onion is crisp-tender.
Remove meat and mushrooms from pan.
Add remaining butter to pan drippings; blend in remaining flour.
Add tomato paste; stir in cool meat stock.
Cook and stir till thickened and bubbly.
Return meat and mushrooms to blazer pan.
Stir in sour cream and wine; cook slowly till heated through (do not boil).
Keep warm over hot water (bain-marie).
In blazer pan of chafing dish melt the first 2 tablespoons butter over direct heat; add meat and brown quickly on both sides.
Add mushrooms, onion, and garlic; cook 3 or 4 minutes till onion is crisp-tender.
Remove meat and mushrooms from pan.
Add remaining butter to pan drippings; blend in remaining flour.
Add tomato paste; stir in cool meat stock.
Cook and stir till thickened and bubbly.
Return meat and mushrooms to blazer pan.
Stir in sour cream and wine; cook slowly till heated through (do not boil).
Keep warm over hot water (bain-marie).
Chef
