Charlene's Beef Stroganoff
By: Charlene
Published: Thursday, February 25, 2010 - 6:51pm

Ingredients




2 pounds of beef tenderloin steak or sirloin steak
8 tablespoons all purpose flour
16 ounces cartons of sour cream
8 teaspoons of beef bouillon granules (I use the cubes)
8 tablespoons of butter (divided)
1 teaspoon of pepper
2 cups of water
4 cups of fresh, sliced mushrooms
1 cup of chopped onion
2 cloves of garlic, minced
1 package of 12 oz noodles (cooked and drained)

Preparation

1 Partially freeze the beef (It makes it easier to cut it). Slice the beef into bite size strips or pieces. Heat 4 TBS of butter in a skillet and add the beef. 2 While that's cooking, Combine flour, sour cream, beef granules, water and pepper. Whisk it until it's smooth. Set aside. 3 In another skillet or stock pot (which is what I use), heat the rest of the butter. Add the mushrooms, onions and garlic. 4 Cook until the onion is tender. When the beef is finished cooking, add it to the vegetables 5 Then, add the sour cream mixture to the meat and vegetables. 6 Cook and stir until it's hot and bubbly. Cook and stir for another minute. Pour the mixture over the cooked noodles.   And stir it all together

About


I thought I'd post my recipe for anyone that's interested. I quadruple the sauce, because the noodles really soak it up. This recipe serves 16 (big family and all that). If you don't have a big family, then you can cut the recipe in half (which would still be doubling the sauce).