Marianne Maloney

Beef Stroganoff

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Marianne Maloney
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Published

Description

Combine 1 tablespoon flour with salt. Dredge the meat in the mixture.

Heat 2 tablespoons butter in a skillet. When melted, add meat and brown quickly on all sides, about 3 to 4 minutes.

Add mushrooms and continue cooking until the mushrooms are done. Remove meat and mushrooms from the skillet.

Add the remaining 2 tablespoons butter to the pan drippings. When melted, add 2 tablespoons flour and blend together.

Add tomato paste. Slowly pour in cold beef stock, stirring constantly until the mixture thickens.

Return meat and mushrooms to the skillet. Stir in sour cream and wine. Heat but do not boil.

Serve over rice or noodles.

Source Note

Original page 82. Contributed by Marianne Maloney.

Ingredients

Structured rows stay easy to scan and print.

  • 1 pound beef sirloin, cubed
  • 1 cup sliced mushrooms
  • 1 tablespoon tomato paste
  • 4 tablespoons flour, divided
  • 1/2 teaspoon salt
  • 4 tablespoons butter, divided
  • Garlic salt to taste
  • 1 1/4 cups beef stock
  • 1 tablespoon red wine
  • 1/2 cup sour cream

Directions

Ordered steps keep the recipe easy to follow.

  1. Combine 1 tablespoon flour with salt. Dredge the meat in the mixture.
  2. Heat 2 tablespoons butter in a skillet. When melted, add meat and brown quickly on all sides, about 3 to 4 minutes.
  3. Add mushrooms and continue cooking until the mushrooms are done. Remove meat and mushrooms from the skillet.
  4. Add the remaining 2 tablespoons butter to the pan drippings. When melted, add 2 tablespoons flour and blend together.
  5. Add tomato paste. Slowly pour in cold beef stock, stirring constantly until the mixture thickens.
  6. Return meat and mushrooms to the skillet. Stir in sour cream and wine. Heat but do not boil.
  7. Serve over rice or noodles.