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Today's recipe is a genuine American classic. Just think. After cooking this, for the rest of your life you will say, "I've made beef stroganoff".
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Beef Stroganoff is a world-class dish you'll enjoy making and enjoy serving even more. What's not to like about tender, flavorful beef strips bathed in a seductive, silky sauce and served over buttery noodles. This recipe comes together surprisingly fast, and is, oh, so delicious!
- 1 pound beef sirloin steak about 1 inch thick, trimmed of fat (Choice is fine)
- 4 tablespoons butter, divided
- 1 rounded tablespoon flour
- ½ teaspoon salt
- 1 medium onion, chopped
- 4- to 5-ounce jar or can sliced mushrooms
- 1 clove garlic, peeled
- 3 tablespoons flour
- 1 tablespoon tomato paste
- 1 1/4 cups cold beef stock
- 1 cup sour cream
- 2 tablespoons dry white wine
- Using a sharp knife, cut the beef sirloin into quarter-inch wide strips about 2 inches in length.
- Combine the rounded tablespoon of flour and ½ teaspoon salt. Dust meat with flour mixture.
- Over medium heat, melt 2 tablespoons of the butter in a large skillet. When butter is melted, add the sirloin strips and brown quickly on both sides.
- Add one 4- or 5-ounce jar sliced mushrooms, drained, the bv chopped onion, and one clove garlic, minced.
- Cook three or four minutes or until onion is tender but not browned.
- Remove meat and mushrooms from pan. Add the remaining two tablespoons butter to the pan drippings. Blend in three tablespoons all-purpose flour, stirring quickly with a wooden spoon. Add one tablespoon tomato paste, and blend until smooth.
- Stir in 1 ¼ cups cold beef stock.
- Cook and stir over medium-high heat until thickened and bubbly. Lower heat to medium.
- Return browned meat and mushrooms to skillet. Stir in one cup sour cream and two tablespoons dry white wine. Cook slowly until heated through. Do not boil.
- Serve over hot buttered noodles.
- Makes 4 to 5 servings.
The serving dishes in our photograph are Fiesta dinnerware.
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