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!!!
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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|Serving Size: 1 Serving (393g)|
|Recipe Makes: 4|
|Calories from Fat: 372 (45%)|
|Amt Per Serving||% DV|
|Total Fat 41.3g||55 %|
|Saturated Fat 20.9g||105 %|
|Monounsaturated Fat 13.2g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 184.4mg||57 %|
|Sodium 918.1mg||32 %|
|Potassium 960.1mg||25 %|
|Total Carbohydrate 73.3g||22 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 69g|
|Protein 40.1g||57 %|
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Calories per serving: 832
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