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    Beef Stroganoff 2


    Source of Recipe


    Marilee
    2 lbs lean beef (chuck or round steak)
    8 T butter (about)
    1 T olive oil
    3/4 lb mushrooms, sliced (can use more if you
    like mushrooms)
    1 1/2 T shallots or green onions, minced (about
    2 small shallots)
    1 medium onion, sliced
    2 T flour
    1/4 c sherry or sauterne
    2 cans beef broth (or about 3 c of homemade broth-
    or use requisite bouillon cubes)
    3/4 t. salt
    1 t Worcestershire sauce
    1/4 t basil
    Pinch of thyme
    Pinch of marjoram
    1 Bay leaf
    2 T tomato paste
    1/4 t freshly ground pepper
    1/2 c sour cream

    Slice meat thinly, about 1" or 2"x 2" (Partially freeze the meat
    first. It cuts better that way if your knives are dull. Mine are.)
    Heat about 2 T butter and 1/2 the oil in a large frying pan. Saute
    the mushrooms over medium heat for about 3 minutes. Add more butter as needed. Add the onions and shallots, and saute 2 minutes more.

    Remove from pan and set aside. Heat another 2 T butter and oil, untilit bubbles, then add 1/2 the meat and brown, remove, then add otherhalf of the meat. Remove the browned meat from the pan. Put the flour in the pan and mix in with the oil and butter (add if needed) until well blended. Gradually add the sherry and the beef broth whisking and scrapping the pan until mixture is smooth. AddWorcestershire sauce, basil, thyme, marjoram, bay leaf and tomato paste. Stir till well blended. Add meat and season with salt and pepper (to taste) and add the mushrooms/onions. Cook, covered, overmedium-low to low heat about 40 minutes, stirring frequently. Just before serving, remove the bay leaf and stir in sour cream but do not allow the stroganoff to come to a boil. Serve over rice, with a nice salad or fresh green beans. Notes: Basically this can be simmered for a long time, or it can be warmed up. It is really good on the secondday. Freezes really well- but don't add the sour cream if you intend to freeze it.



 

 

 


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