Winnipeg Beef Stroganoff Recipe
Ingredients
| Sirloin steak | 1 1/2 Pound | |
| Flour | 1 1/2 Teaspoon | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Onion | 1 Medium, thinly sliced | |
| Flour | 2 Tablespoon | |
| 1x10 fl.oz. tin beef bouillon 284 mL tin | ||
| Tomato Paste | 2 Tablespoon | |
| Worcestershire sauce | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Dry mustard | 1/2 Teaspoon | |
| Sour cream | 1 Cup (16 tbs) | |
| 1x10 fl.oz. tin sliced mushrooms, drained 284 mL tin | ||
| 3 Tbsp. dry pale sherry | ||
| Hot rice 45 mL | ||
Directions
Cut the sirloin steak into strips about 1" x 1/4" (2.5 cm x 0.5 cm) and coat with the 1 1/2 tsp. (7 mL) flour.
Melt the butter in a heavy skillet and saute the floured meat strips on all sides.
Add the sliced onion and continue sauteing until onion is soft.
Remove both meat and onion and keep warm.
Blend the rest of the flour into pan drippings: stir until smooth.
Gradually stir in the next 5 ingredients.
Cook over medium heat, stirring constantly, until sauce is smooth and thickened.
Reduce the heat and blend in the sour cream, mushrooms and sherry.
Heat thoroughly, stirring.
Add the meat and onions and mix.
Do not allow to boil.
Serve on hot rice.
Melt the butter in a heavy skillet and saute the floured meat strips on all sides.
Add the sliced onion and continue sauteing until onion is soft.
Remove both meat and onion and keep warm.
Blend the rest of the flour into pan drippings: stir until smooth.
Gradually stir in the next 5 ingredients.
Cook over medium heat, stirring constantly, until sauce is smooth and thickened.
Reduce the heat and blend in the sour cream, mushrooms and sherry.
Heat thoroughly, stirring.
Add the meat and onions and mix.
Do not allow to boil.
Serve on hot rice.
Chef
