Thursday, November 29, 2007

Beef Stroganoff

I've tried several recipes for this. I made some changes to 'create' this one, and it's by far my (and Jon's) favorite.

Beef Stroganoff

2 lbs. beef top round steaks, cut into strips
½ teaspoon salt
½ teaspoon pepper
1 stick butter
1 small onion, minced
6 tablespoons all-purpose flour
1 14.5 oz can beef broth
1 beef bouillon cube
2 tablespoons Dijon mustard
6 oz sliced mushrooms
1 cup frozen peas
1 cup sour cream
1/3 cup dry white wine
Salt and pepper to taste

Season steak strips with salt and pepper.

In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then remove from pan and set aside. Add the onions and cook for 3-5 minutes.

Stir the flour (on tablespoon at a time) into the pan juices. Pour in beef broth and wine, and add bouillon cube. Bring to a boil, stirring constantly. Lower the heat and stir in mustard. Add the beef back to the pan. Cover and simmer for 1 hour or until the meat is tender.

Ten minutes before serving, stir in the mushrooms, peas and sour cream. Heat briefly and add salt and pepper to taste. Serve over buttered egg noodles or rice.

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