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BEEF STROGANOFF 2 lb. fillet of beef 4 Tbsp. butter 1 c. chopped onion 1 clove garlic 1/2 lb. fresh mushrooms 3 Tbsp. flour 2 tsp. meat extract paste 1 Tbsp. catsup 1/2 tsp. salt 1/8 tsp. pepper 1 can beef bouillon (10 oz.) 1/4 c. dry white wine 1/4 tsp. dried dill or 1 Tbsp. snipped fresh dill 1 1/2 c. sour cream Trim fat from beef. Cut crosswise 1/2-inch thick slices. Slowly heat in large skillet 1 tablespoon butter; add beef strips, just enough to cover the bottom. Over high heat, sear quickly on all sides. With tongs, remove beef as it browns (brown outside, medium rare inside). Brown rest of beef; set aside. In 3 tablespoons hot butter in the same skillet, saute onion, garlic and mushrooms until onion is golden, about 5 minutes. Remove from heat. Add flour, meat extract paste, catsup, salt and pepper. Stir until smooth. Gradually add bouillon; bring to boiling while stirring. Reduce heat. Simmer for 5 minutes. Over low heat, add wine, dill and sour cream, stirring until well blended. Add beef, simmer just until sauce and beef are hot. Serve over rice, noodles, wild rice, etc. 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. |