beef stroganoff
(2 ratings)
My mother use to make this when I was a kid. I absolutely love it, but the hubs, not so much. He would rather eat a hamburger instead of something with sour cream in it. My mom always served it over fluffy white rice. This recipe is from a cookbook my mother used often. Margaret Mitchell's Mealtime Magic Meat and Poultry Cookery, published by Wear Ever, copyright 1951
(2 ratings)
yield
6 serving(s)
method
Stove Top
Ingredients For beef stroganoff
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3 Tbspbutter
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1/2 lbfresh mushrooms or 2 four ounce cans
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1 lgonion, cut into 1/2 inch slices
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1 1/2 - 2 lbflank steak
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1 Tbspbottled horseradish
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1/2 cwater
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1 tspthick condiment sauce, (your favorite steak sauce)
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1 1/4 tspsalt
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1/8 tsppepper
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1 csour cream
How To Make beef stroganoff
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1Melt butter in fry pan; saute mushrooms, onion slices 5 minutes; remove from fat.
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2Trim fat from steak; mince fat; add to butter in fry pan.
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3Remove tough, fibrous skin from steak.
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4Slice meat across grain into 1 inch strips; roll in flour; brown on all sides in butter and fat cut from meat.
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5Place onion mushroom mixture on top of meat; add horseradish, water, condiment sauce, salt and pepper.
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6Cover; cook over low heat 2 hours or until meat is tender.
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7Just before serving, add sour cream; thicken gravy if desired.
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8Serve over hot fluffy white rice or egg noodles.
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