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    Real Beef Stroganoff

    Source of Recipe


    List of Ingredients

    1-1/2 pounds lean beef (I use Sirloin Steak)
    3 Tablespoons butter
    1 cup fresh mushrooms, sliced
    1 large onion, peeled and halved lengthwise and sliced 1/4 inch thick
    2 Tablespoons flour
    1 can Beef Consomme
    2 Tablespoons tomato paste
    1 teaspoon dry mustard
    3 Tablespoons sherry
    2/3 cup sour cream


    Remove all fat and gristle from beef, then cut into narrow strips about 2-1/2 inches long, 3/4 inches wide, and 1/4 to 1/2 inches thick. Dust strips with salt and pepper, and set aside for 2 hours at room temperature. Later, melt 3 Tablespoons butter in heavy skillet. Saute onions for 2 minutes, then add mushrooms and cook until tender. Remove and set aside. Then add 1 Tablespoon butter or more if needed to skillet, and when very hot, brown both sides of beef strips, leaving them rare. Remove and set aside. To the remaining butter, blend in flour and brown well. Slowly add consomme, stirring well to make a smooth gravy. Next, add sherry, tomato paste, and mustard; blend well. Add beef, onions, and mushrooms and simmer very slowly for 20 minutes. 5 minutes before serving, add sour cream, blending thoroughly. Serve over egg noodles or rice. Serves 4, can be doubled easily.




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