Recipe page
From the soon to be released Breakfast--a self help book. . .
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Beef Stroganoff |
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| 1 pound beef sirloin | 2 Tbs. butter |
| 1 Tbs. flour | 3 Tbs. flour |
| 1/2 tsp. salt | 1 Tbs. tomato paste |
| 1 Tbs. butter | 1 10 1/2 oz. condensed beef broth |
| 3 oz. can mushrooms, drained | 1 cup sour cream |
| 1/2 cup chopped onion | 2 Tbs. white wine |
| 1 clove garlic, minced | |
| Cut beef into 1 inch strips. Combine 1 Tbs. flour and salt. Coat meat with flour mixture. Heat skillet and melt 2 Tbs. of butter. Add meat and brown quickly. Add mushrooms, onions, and garlic. Cook 3 - 4 minutes. Remove from skillet. Add remaining butter and flour. Blend. Add tomato paste and beef broth. Cook until thickened and bubbly. Return meat to pan. Add wine and sour cream. Cook until heated through. Do not boil. Serve over hot buttered noodles. | |