Sunday, October 3, 2010

Beef Stroganoff

2 lbs steak sirloin, cut into strips, bite size
1/4 cup butter
6 oz mushrooms (fresh)
1 can cream of mushroom soup
2 cans beef stock
2 onions, chopped finely
1 1/2 cups burgandy (this is optional- may substitute more beef stock)
1 clove mince garlic
1/3 cup flour
2 cups sour cream

combine flour, garlic with salt and pepper to taste . Dredge beef in flour mixture. Melt butter in dutch oven then brown beef in the butter. Set aside. Saute onions and mushrooms. Add beef back to pan, then add cream of mushroom soup and beef stock. Simmer for 1 hour on medium heat, stirring occassionally. Add sour cream and serve over noodles or rice.

Leftover sauce freezes nicely.

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