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BEEF STROGANOFF 1 lb. beef tenderloin or sirloin steak about 1-inch thick 2 Tbsp. margarine 1/2 lb. mushrooms, washed, trimmed and sliced 1 medium onion (1/2 c.) 2 Tbsp. catsup 1 small clove garlic, minced 1 (10 1/2 oz.) can condensed beef broth (bouillon) 3 Tbsp. salt 3 Tbsp. flour 1 c. sour cream 3 to 4 c. hot cooked noodles (may use rice) Cut meats across the grain into 1/2-inch strips, 1 1/2-inches long. Melt butter in large skillet. Add mushrooms and onions. Cook and stir until tender. Remove from skillet. In same skillet, cook meat until it's brown. Reserving 1/3 cup of broth, stir in remaining broth, catsup, garlic and salt. Cover and simmer 15 minutes. Blend reserved broth and flour; stir in meat mixture. Add mushrooms and onion. Heat to boil- ing, stirring constantly. Boil and stir 1 minute. Reduce heat; stir in sour cream. Heat. Serve over noodles or rice. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |