Beef stroganoff for 1
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Beef chuck steak or roast |
| 1 | tablespoon | Butter or margarine |
| ½ | tablespoon | Salad oil |
| ⅛ | pounds | Mushrooms, sliced |
| 2 | tablespoons | Onion, finely chopped |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Worcestershire sauce |
| 1 | dash | Paprika |
| 1 | dash | Pepper |
| ¼ | cup | Sour cream |
| Chopped parsley, sprinkle | ||
| Hot cooked noodles or rice | ||
Directions
Discard bone and fat from meat and cut into thin, bite-size strips.
Heat ½ tb of the butter with the oil in frying pan over medium-high heat. Add mushrooms and onion and cook, stirring until golden. Lift out and set aside.
Add remaining ½ tb of butter to pan. Add beef strips and cook over high heat, turning meat and shaking pan, just until browned. Remove pan from heat, stir in reserved mushroom-onion mixture, salt, Worcestershire, paprika, pepper and sour cream. Return pan to low heat and cook, stirring constantly, just until sauce is heated through--do not boil.
Sprinkle with parsley. Serve over noodles or rice.
Source: Sunset, Cooking for Two ... or Just for You c. 1978 Shared but not tested by Elizabeth Rodier