Saturday, June 7, 2014

Beef Stroganoff

I have been making this recipe since I was a newlywed.  It has been a family favorite for over 50 years now.  Serve this with green beans or asparagus and a salad and you have a wonderful meal. I usually double this recipe so I have left-overs.

1 lb round steak - 1/4 to 1/2 inch thick
1 cup water
1 envelope dry onion soup mix
1 TBS Worcestershire sauce
1 (3 oz) can sliced mushrooms, do not drain
1 (8 oz) pkg sliced mushrooms (optional)
2 TBS flour
1 cup sour cream
8 oz. egg noodles, cooked according to package

Trim fat from meat; reserve fat.  Cut meat diagonally across the grain in 1/4 inch wide strips (very thin).  Heat fat in fry pan.  When you have almost 3 TBS of fat, remove the trimming.  (If you do not want to fry the fat, you can heat 3 TBS oil.)  Add the meat and brown quickly.  Add water, dry onion soup mix and Worcestershire sauce.  Simmer for 10 minutes or until meat is tender.  Add canned mushrooms (including the mushroom liquid) and fresh mushrooms (if using).  Simmer for an additional 5-7 minutes. 

Blend sour cream and flour together.  Add to the meat mixture.  Cook and stir until mixture thickens slightly.  The sauce will be fairly thin. 

Serve over hot egg noodles.

Serves 4
Source: Better Homes and Gardens - 1958


No comments:

Post a Comment