Classic Beef Stroganoff
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 4 tablespoon all-purpose flour, divided
- ½ teaspoon salt
- 500 grams beef, cut into ¼ inch strips, (1 lb)
- 4 tablespoons butter, divided
- 1 cup fresh mushrooms, thinly sliced
- ½ cup onion, diced
- 1 clove garlic, minced
- 1 tablespoon tomato paste
- 1¼ cups beef stock
- 1 cup sour cream, Shortcut
- 2 tablespoons dry white wine
- hot buttered noodles, for serving
Instructions
- In a shallow bowl, add 1 tablespoon of flour and the salt, mix together. Coat the beef strips with the flour.
- In a large non stick pan, melt 2 tablespoons of butter, when hot, add the beef strips and brown on each side.
- Add the mushrooms, onion, and garlic. Cook for 3-4 minutes or until onion is just barely tender. Remove beef, mushrooms, and onion from pan to a plate.
- Add 2 more tablespoons of butter to the pan, when melted, stir in 3 tablespoons until smooth. Stir in tomato paste. Slowly stir in beef stock, stir until mixture thickens.
- Return the beef, mushrooms, and onion to the pan.
- Stir in the sour cream and wine. Heat through for just a few minutes or until hot.
- Serve over hot buttered noodles. Enjoy.
Notes
Low cost per serving.
Shortcut: Sour Cream.
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