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Beef Stroganoff
Patricia Kaczmarskyj |
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Makes 6 servings
In all honesty, this is not an
original recipe created by Trish. However, she does take credit for finding
the recipe in a cookbook as it is a rich, tasty dish that has become a
family favorite.
Ingredients
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2 lbs filet of beef |
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6 T butter |
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1 C chopped onion |
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1 clove garlic |
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½ lb fresh mushrooms |
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3 T flour |
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2 t meat extract paste |
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1 T catsup |
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½ t salt |
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⅛ t pepper |
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1 can (10 ½ oz) beef bouillon |
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¼ C dry white wine |
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1 T snipped fresh dill or ¼ t
dry dill |
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1 ½ C sour cream |
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Fresh dill or parsley, snipped |
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Egg noodles |
Directions
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Trim fat from beef. Cut filet
crosswise into ½ inch thick slices. Cut each slice, across grain, into ½
inch wide strips.
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Slowly heat large, heavy
skillet. In it, melt 2 T butter. Add just enough beef to cover skillet
bottom. Over high heat, sear quickly on all sides. With tongs, remove beef
as it browns (it should be browned outside, rare inside). Brown rest of
beef.
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In remaining hot butter ins
same skillet, saute onion, garlic and mushrooms until onion is golden -
about 5 min. Remove from heat. Add flour, meat extract past, catsup, salt
& pepper; stir until smooth. Gradually add bouillon; Bring to boil,
stirring. Reduce heat, simmer 5 minutes.
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Over low heat, add wine,
snipped dill, add sour cream, stirring until well combined. Add beef;
simmer just until sauce and beef are hot.
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Serve stroganoff with egg
noodles. Sprinkle 2T dill or parsley over top.
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