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Beef Stroganoff
Tasty Flank or Sirloin Stroganoff
2 1/4 lb. Flank or Sirloin steak
6 Tbls. butter or margarine
1 cloves of garlic, halved
1 cup chopped onion (I use a bit less)
12oz. fresh mushrooms or you can use canned mushrooms (YUCK)
3 Tbls. flour
1/8 tsp. pepper
3 beef bouillon cubes, crumbled
1 can (10 1/2 oz) condensed beef broth, undiluted
1/4 cup dry white wine (more if you are a lush)
1 Tbls. snippen fresh dill, or 1 1/2 teaspoons dried dillweed (again I like a little less dill}
1 cup dairy sour cream

 

1. Place steak in freezer for 15 to 20 minutes, making it easier to cut.
2. Trim off excess fat. Slice steak 1/4 inch thick across grain; cut long strips into 2 1/2- inch pieces.
3. In large skillet, heat 2 tablespoons butter until very hot. Add sliced steak just covering bottom of pan. Brown quickly on both sides. Remove from pan as it browns. Do this until all the steak is done.
4. Add remaining butter to skillet. Saute garlic, onion, and mushrooms five minutes. Remove from heat and discard garlic.
5. Stir in flour and pepper until smooth. Add Bouillon cubes, gradually stirring into broth. Bring to a boil, stirring until thickened. Reduce heat, and simmer 5 minutes.
6. Over low heat, stir in wine, dill, and sour cream. Add browned beef, heat slowly until thoroughly hot. Serve over cooked rice or noodles.

Preparation Time: 45 Serves:
Recipe Origin: United States
Submitted by:
Steve
Oklahoma
United States
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