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EASY BEEF STROGANOFF 1 1/2 lb. beef for stew, cut into 1/8-inch slices 2 Tbsp. butter 1 1/2 c. beef bouillon 2 Tbsp. catsup 1 small clove garlic (finely chopped or 1/8 tsp. instant minced garlic) 1 tsp. salt 8 oz. mushrooms, sliced (1 can) 1 medium onion, chopped (about 1/2 c.) 1 c. sour cream 3 or 4 c. hot cooked noodles Cook and stir beef in 2 tablespoons butter in 10-inch skillet over low heat until brown. Reserve 1/3 cup of the bouillon. Stir remaining bouillon, the catsup, garlic and salt into skillet. Heat to boiling, reduce heat. Cover and simmer until beef is tender, 1 to 1 1/2 hours. Stir in mushrooms and onions. Cover and simmer until onion is tender, about 5 minutes. Shake reserved bouillon and flour in tightly covered container. Stir gradually into beef. Heat to boiling, stirring constantly. Reduce heat. Stir in sour cream. Heat through. Serve beef over hot noodles. Serves 6. Note: For faster tender stroganoff, use 1 1/2 pounds of beef tenderloin or top sirloin, sliced in thin strips for the beef for stew. Decrease first simmering time to 10 minutes. 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. |