Tuesday, March 3, 2009

Beef Stroganoff

1.5 lbs sirloin steak or beef tenderloin
1/2 lb fresh mushrooms, sliced
1 cup minced onion
1/4 cup butter
2 cup water
2 tsp. instant beef bouillon
1 tsp. Worcestershire sauce
1 clove garlic, crushed
1 tsp salt
Pepper to taste
1/4 cup flour
1- 1 1/2 cups sour cream

Cut meat into bite-size pieces. In large skillet, melt butter and cook mushrooms, garlic, and onions until tender. Remove mushroom mixture. In same skillet, brown meat light on both sides. Add mushroom mixture, 1 1/2 cups water, bouillon, Worcestershire, and salt & pepper to skillet. Stir to mix. Cover and simmer 15-20 minutes. Blend flour into 1/2 cup water; stir into meat mixture. Heat to boiling, stirring constantly. Boil 1 minute. Stir in sour cream and heat, but do not allow to boil. Serve over rice or egg noodles. Serves 6.

Freezer Method: Prepare as instructed above, omitting the sour cream (add serving day). Cool mixture and pour into gallon freezer bag. Remove all air, seal, and freeze. Have rice or egg noodles and sour cream on hand for serving day.

Serving Day: Thaw stroganoff mixture 24 hours. Reheat in large skillet over medium heat. Once heated, stir in sour cream. (Do not allow to boil)

Recipe from Tiffany

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