Moscow beef stroganoff
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Dwigans fwds07a | ||
| 2 | pounds | Porterhouse, tenderloin |
| Or fillet steak | ||
| 4 | tablespoons | Margarine |
| 1 | large | Onion -- minced |
| 10 | Milliliters | |
| ½ | pounds | Fresh mushrooms -- sliced |
| 1 | teaspoon | Salt |
| ¾ | cup | Beef broth |
| ¼ | cup | Sour cream |
| 1 | teaspoon | Mustard |
| Fresh dill or parsley for | ||
| Garnish | ||
| Garlic -- minced | ||
Directions
Cut the steak into narrow strips about 2 inches long. Melt 2 T of the margarine, add the onion and cook until golden. Add the meat and cook, stirring occasionally, until the meat is brown on all sides and tender; about 5-7 minutes. Set aside. Melt 2 more T of the margarine and add the garlic. Stir and cook a Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman