Beef stroganoff

Yield: 4 servings

Measure Ingredient
2 pounds Beef sirloin or tenderloin
5 tablespoons Butter or margarine; approx
1 medium Onion; peeled and chopped
½ pounds Mushrooms, fresh; cleaned
\N \N & sliced
3 tablespoons Tomato paste
1 tablespoon Mustard, prepared
1 cup Beef bouillon
\N pinch Sugar
\N \N Salt; to taste
\N \N Pepper; to taste
2 teaspoons Flour
1 cup Sour cream; at room temperature

Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 Remove any fat from meat and cut crosswise into strips about ½ inch thick and 3 inches long. Heat 2 Tbs of butter in a a skillet. Add some of the meat and brown quickly. Remove to a plate. Add more butter and more meat and brown; also remove to plate. Saute onion in drippings. Add mushrooms and more butter, if needed, and saute 4 mins. Stir in tomato paste and mustard. Add bouillion, sugar, salt and pepper. Bring to a boil. Lower heat and cook slowly, covered, for 10 mins. Add meat and cook 5 mins longer. Combine flour and sour cream and add to sauce. Leave on stove 3-5 mins over low heat. Serves 4.

NOTES: The Russian meat dish most known outside Russia is doubtless this

: creation, which was named for a gourmet and bon vivant of the : czarist court, Count Paul Stroganoff. There are many recipes for

: the dish, and this is just one of them.

From: Dan Klepach

Similar recipes