| Beef Stroganoff 1 1/2 pound of round steak
1/4 cup of butter
1 tablespoon of flour
1 tablespoon of paprika
salt and pepper
1 pound of fresh mushrooms, sliced thin
1 cup of beef stock or bouillon
2 cups of sour cream | |
Have butcher cut meat very thin across the grain, then into 1 1/2 inch squares. Season meat with salt and butter and let stand for 2 hours in refrigerator. Heat skillet very hot, add butter. Brown beef quickly. Add mushrooms and brown slightly. Remove beef and mushrooms and blend flour with remaining fat. Add stock, paprika, and sour cream. Heat, then add meat and mushrooms and simmer at least 15 minutes. Stroganoff may be made days ahead and frozen or earlier in the day, refrigerated and then warned either in the oven or on top of the stove at the last minute. Serve with browned rice or cooked noodles. |
