Tangy Beef Stroganoff Recipe
Ingredients
| Sour cream | 1/2 Cup (16 tbs) | |
| All purpose flour | 1 Tablespoon | |
| Tomato Paste | 1 Tablespoon | |
| Dijon Mustard | 1 Tablespoon | |
| Worcestershire sauce | 2 Teaspoon | |
| 1 teaspoon beef bouillon granules | ||
| Caraway seed | 1/2 Teaspoon | |
| 8 ounces boneless beef sirloin, thinly sliced | ||
| Mushrooms | 1 Cup (16 tbs), sliced | |
| 1 small onion, sliced into rings | ||
| Garlic | 1 Clove (5gm), minced | |
| Butter/Margarine | 1 Tablespoon | |
| Basil Spaetzle or hot cooked noodles | ||
Directions
In a small bowl, combine sour cream and flour until smooth.
Add tomato paste, mustard, Worcestershire sauce, bouillon and caraway; mix well.
Set aside.
In a skillet over medium heat, cook beef, mushrooms, onion and garlic in butter until beef is browned and vegetables are tender.
Add the sour
Add tomato paste, mustard, Worcestershire sauce, bouillon and caraway; mix well.
Set aside.
In a skillet over medium heat, cook beef, mushrooms, onion and garlic in butter until beef is browned and vegetables are tender.
Add the sour
Chef
