My Mom's Beef Stroganoff
By: Angie Zafereo
Published: Thursday, July 15, 2010 - 6:07pm

Ingredients




2 pounds fillet of beef, or boneless beef sirloin, ½ inch thick
6 tablespoons butter
1 cup chopped onion
1 clove garlic finely chopped
1/2 pound fresh mushrooms, sliced ¼ inch thick
3 tablespoons flour
2 teaspoons meat-extract paste
1 tablespoon catsup
1/2 teaspoon salt
1/8 tp pepper
1 can beef broth, undiluted
1/4 cup dry white wine
1/4 tablespoon tsp dried dill weed, or 1 fresh dill weed
1 1/2 cups sour cream
1 1/2 cups cooked wild rice, tossed with 4 cups cooked long grain rice
2 tablespoons parsley

Preparation

1 If boneless beef sirloin us used, sprinkle with instant unseasoned meat tenderizer.  Trim any fat from beef.  Cut crosswise into 1/2 inch thick slices.  Cut each slice across grain into 1/2 inch wide strips. 2 Slowly heat large, heavy skillet.  In it, melt 2 Tbsp butter.  Add just enough beef strips to cover the bottom of the skillet;over high heat, sear quickly on all sides.  Use tongs, and remove the beef as it browns.  Brown all of the meat and set aside.  In the same skillet, with the remaining hot butter, saute onion, finely chopped garlic, and sliced mushrooms until onion is golden brown, or about 5 minutes.  Remove from heat.  Add flour, meat-extract, catsup, salt, and pepper.  Stir until smooth.  Gradually add broth; bring to a boil while constantly stirring.  Reduce heat and  


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About


This is one of my favorite recipes that my mom used to make when I was growing up.  You could also use chicken, veal, or pork in place of the beef.