Main Dishes:

Beef Stroganoff

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Ingredients

1-1/2 pounds beef sirloin, cut in 1/4-inch strips
1-1/2 tablespoons flour
1 teaspoon salt
2 tablespoons butter
1/2 pound fresh mushrooms, sliced
1/2 cup onion, chopped
1 clove garlic, minced
2 tablespoons butter
1/4 cup flour
1/4 cup tomato sauce
1-1/2 cups beef stock (or bouillon)
1 cup sour cream, at room temperature

Instructions

Coat meat with flour and salt and brown in large skillet in 2 tablespoons butter. Remove meat, add mushrooms, onions and garlic and saute until onion is barely tender. Remove from skillet. Add 2 tablespoons butter to skillet; blend in 1/4 cup flour. Remove from heat, add tomato sauce and gradually add beef stock. Return to heat, cook over medium heat, stirring constantly, until thickened. Cook 2 more minutes. Reduce heat to very low, return meat and mushroom mixture to skillet and heat for 5 minutes. Stir in sour cream. Heat but do not allow to boil. Serve over hot buttered rice or noodles.

Lana Fiems
Moline