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Beef Stroganoff
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1 1/2 pounds | beef for stew, cut into 1/8-inch slices |
2 tablespoons | margarine |
butter, alternative | |
1 1/2 cups | beef bouillon |
2 tablespoons | catsup |
1 small clove | garlic, finely chopped, or 1/8 teaspoon instant minced garlic |
1 teaspoon | salt |
8 ounces | mushrooms, sliced |
1 medium | onion, chopped, (about 1/2 cup) |
3 tablespoons | flour |
1 cup | dairy sour cream |
3 or 4 cups | hot cooked noodles |
Cook and stir beef in 2 tablespoons margarine 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 onion. Cover and simmer until onion it tender, about 5 minutes. Shake reserved bouillon and the flour in tightly covered container; stir gradually into beef mixture. Heat to boiling, stirring. Constantly. Boil and stir 1 minute; reduce heat. Stir in sour cream; heat through.
Serve beef mixture over hot noodles.
Note: Beef is easier to slice if partially frozen.
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