Sunday, February 14, 2010

Beef Stroganoff

Beef Stroganoff is one of my husband's favorite dishes from his childhood.  I modified his family recipe slightly to reduce the fat--couldn't really tell the difference.  This is a yummy dish and easy to make.

2 lbs beef (round steak)
1 tablespoons butter
1 medium onion, chopped
1 garlic clove, minced
1/2 lb mushrooms, sliced
3 tablespoons flour
1 tablespoon ketchup
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups beef broth
1/4 cup white wine
1/4 teaspoon dry dill
1 1/4 cup sour cream
1 package egg noodles

Boil egg noodles per package instructions.

Trim fat from beef. Cut into 1/2 inch slices. Sear meat in hot skillet. Remove from pan when brown on all sides. Set aside.

In same skillet, melt butter/margarine. Sauté onion, garlic and mushrooms until golden brown, about 5 minutes. Remove from heat.  I prefer fresh mushrooms, but I used them on my pizza yesterday!

Add flour, ketchup, salt and pepper. Stir until smooth.

Gradually add beef broth. Bring to a boil, stirring constantly. Reduce heat, simmer 5 minutes.  Sauce will thicken.

Over low heat, add wine, dill and sour cream, stir until well combined. Add beef. Heat thoroughly.

Top cooked egg noodles with stroganoff.

Note:  I doubled the recipe in the pictures above.  Leftovers are required in our house!
Makes 4 servings



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