I have been hunting for a really good recipe for Beef Stroganoff. Do you have it?!
1 1/2 lbs. round steak
3 lg. cans mushrooms
1 c. oleo
2 lbs. chopped onions
1 can tomato soup
1 can tomato paste
1 tsp. soy sauce
1 tsp. Salt
1 tsp. Pepper
1 c. sour cream
Cut meat in 1 inch cubes. Put in large fry pan with oleo, mushrooms, onions, and brown. Add soup, paste and seasoning. Cook until meat done. Add sour cream just before serving. Serve over rice. Serves 8.
nfd?
Answers: Beef Stroganoff
1 1/2 lbs. round steak
3 lg. cans mushrooms
1 c. oleo
2 lbs. chopped onions
1 can tomato soup
1 can tomato paste
1 tsp. soy sauce
1 tsp. Salt
1 tsp. Pepper
1 c. sour cream
Cut meat in 1 inch cubes. Put in large fry pan with oleo, mushrooms, onions, and brown. Add soup, paste and seasoning. Cook until meat done. Add sour cream just before serving. Serve over rice. Serves 8.
nfd?
I bet Rachael Ray has it. Go to rachaelray.com
Beef Stroganoff
Yield: 6
Ingredients:
Beef Stroganoff
* 1/4 lb. beef, tenderloin, cut in strips or 1/4 lb. beef, sirloin, cut in strips
* oil
* 1 onion, chopped
* 1 handful mushroom, chopped
* 2 tbsp tomato paste
* 2 cup beef stock or 2 cup water
* 3/4 tsp Worcestershire sauce
* 1/2 cup sour cream
* 1 handful parsley, chopped
* salt
* pepper
Directions:
Beef Stroganoff
1. Dust the beef in flour.
2. Heat a saucepan over high heat, add the oil and beef. Cook for 2 minutes, until starting to brown.
3. Add the onion and mushrooms. Cook for a further 2 minutes, then add the tomato paste, season and stir.
4. Add the stock, cover and reduce the heat to medium-low. Cook for 30 minutes, add the remaining ingredients and serve sprinkled with chopped parsley.
My Very Best Beef Stroganoff
1 1/2 lbs round steaks, sliced in strips
1/2 medium yellow onion, chopped
1 (10 3/4 ounce) can condensed beef broth
4 tablespoons butter
4 tablespoons flour
2 tablespoons Worcestershire sauce
1 tablespoon yellow mustard
1 cup ginger ale
1 cup sliced mushrooms
8 ounces sour cream (can use light)
egg noodles or rice
Season sliced steak with salt& pepper.
In a saute pan melt 2 tbl of the butter, add the steak and brown.
Using a slotted spoon transfer the steak to the crockpot.
Add the remaining butter and the onions to the juice in the saute pan and saute until soft.
Add the flour to the onion mixture stir until well blended.
Add the beef broth slowly and mix until smooth.
Add the worcestershire, mustard and gingerale, mix well and pour into the crockpot.
Cook on low atleast 4 hours.
The longer you cook it the more tender the beef becomes.
About 20-30 minutes before you are ready to eat add the mushrooms and stir in the sour cream and heat through.
Serve with crusty bread over egg noodles or rice.
(*-*)
Slice across grain, raw beef into thin strips, I use rib eye, flank or round steaks, with most visible fat removed. Season with salt and pepper, stir fry to brown in a little oil.
Add water to cover and with lid on, simmer low about 30 minutes to tenderize the steak if a tougher cut is used, even a shake of meat tenderizer is good. If on hand I like to add some beef consomme, base or dry onion soup. It really boosts the flavor. When tender, add sprinkle garlic powder, 1 T +/-worchestershire, dash cayenne, and remove from heat. Add 1 c sour cream. Stir to incorporate, pour over cooked egg noodles.