December Feast: Beef Stroganoff

Beef Stroganoff

Enjoy a warm, stick-to-the ribs meal when the temps start to plunge.

Beef Stroganoff


1 Tbsp. all-purpose flour

½ tsp. salt

1 lb. beef sirloin, cut into ¼-inch strips or small cubes

2 Tbsp. butter

1 pkg. fresh sliced mushrooms

½ cup chopped onion

1 clove garlic, minced

2 Tbsp. butter

3 Tbsp. all-purpose flour

1 Tbsp. tomato paste

1 ¼ cups cold beef stock or 1 10 ½ oz. can condensed beef broth

1 cup dairy sour cream

2 Tbsp. dry white wine


Combine the 1 Tbsp. flour and the salt; coat meat.  Melt 2 Tbsp. butter in skillet; add meat and brown quickly on both sides.  Add mushrooms, onion, and garlic; cook till crisp-tender, 3 or 4 minutes.

Remove meat and mushrooms from pan.  Add 2 Tbsp. butter to pan drippings.  Blend in the 3 Tbsp. flour.  Add tomato paste; stir in beef stock.  Cook and stir till thickened and bubbly.

Return browned meat and mushrooms to skillet.  Stir in sour cream and wine; cook slowly till hot.  Do not boil.

Serve over hot buttered noodles.  Add a salad and the meal is complete.



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