BEEF STROGANOFF

BEEF STROGANOFF
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from the kitchen of Mark and Sandra Bystrom
  • CourseMain Dish
BEEF STROGANOFF
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
from the kitchen of Mark and Sandra Bystrom
  • CourseMain Dish
Ingredients
  • 1 pound beef tenderloin boneless top loin or sirloin steak ½” thick
  • 2 Tblsp. butter
  • 8 oz. sliced mushrooms 3 cups
  • 1 medium onion sliced thin
  • 1 tsp. minced garlic – or to taste
  • ¾ cup dry red wine or beef broth
  • ½ tsp. Worcestershire sauce
  • 1 tsp. salt
  • 8 oz. uncooked wide egg noodles - prepared drained
  • ½ cup beef broth
  • 3 Tblsp all-purpose flour
  • 1 cup sour cream
Instructions
  1. 1. Cut beef in thin strips, 1½ x ½”. 2. Melt butter in 10” skillet. Cook mushrooms, onion, garlic until onion is tender. Remove from skillet. 3. Cook beef until brown. Add ¾ cup wine or broth, Worcestershire Sauce and salt. Heat to boil, then cover and simmer 15 minutes. 4. Cook pasta, drain. 5. Stir ½ cup broth into flour; stir into beef mixture, bring to boil, stirring constantly. Stir 1 minute, lower heat. Stir in sour cream to heat. Serve over egg noodles.
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