Beef Stroganoff - I copied this recipe from an old Better Homes and Gardens Cook Book back in the early '60s. I've tried numerous other versions over the years but always fall back on this one -- it is the best!!!
"I first made this, cooking from my mother's BHG Cookbook, when I was a teenager. The cookbook was left to me after my mother's death, but was lost in a move and with it - this much loved recipe. I cannot tell you how thrilled I am to find it again. I agree with you 100% that this recipe makes the best Beef Stroganoff I have ever tasted. Thank you so much for posting it. "- mountainlawrel
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|4 tablespoonsall-purpose flour; divided|
|1 poundbeef sirloin steak; cut across the grain, diagonally in 1/4-inch-wide strips|
|5 tablespoonsbutter; divided|
|1 cupmushrooms; thinly sliced|
|1/2 cuponion; chopped|
|1 clovegarlic; minced|
|1 tablespoonTomato paste|
|1 10.5-oz cancondensed beef consomme or broth; (I like the added richness of consomme)|
|1 cupsour cream; or creme fraiche|
|2 tablespoonssherry; or cognac|
|3 cupsegg noodles; hot cooked|
|paprika and parsley; for garnish|
Beef Stroganoff Preparation
Combine 1 tablespoon flour and the salt. Dredge the meat in the flour mixture. Heat a large skillet, then add 2 tablespoons butter. When melted, add the sirloin strips and brown quickly on all sides. Add the mushrooms, onion and garlic, and cook for 3-4 minutes or until the onion is barely tender.
Remove the meat and mushrooms from the skillet. Add 3 tablespoons butter to the pan drippings. When melted, blend in 3 tablespoons flour and cook for 1 minute. Stir in the tomato paste and cook for another 1 to 2 minutes.
Slowly pour in the consomme. Cook, stirring constantly, until the mixture thickens. Return the meat and mushrooms to the skillet and simmer until meat is heated through, about 2 minutes. Combine sour cream with a little of the hot broth (this tempers the sour cream and helps to prevent curdling), then stir in the sour cream mixture and sherry. Stir briefly. Heat through but do not let boil, just simmer for a few minutes before serving.
Serve over hot buttered noodles. Garnish with paprika and parsley, if desired.
Makes 4-5 servings.
I usually at least double and sometimes even triple the recipe, although I don't usually triple the beef. We enjoy it for one meal, and then divide the remaining stroganoff among freezer containers and freeze for future use. When we're short on time, it's wonderful to pull out of the freezer for a quick delicious meal.
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