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–+ servings

Classic Beef Stroganoff

Adapted from a recipe in the Casserole Cook Book, page 103.
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.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Servings 4 servings

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.