When was the last time you had Beef Stroganoff???
December 18th, 2009 | 
Author: The kids all got out of school at noon today for the start of Christmas break. So, not having to run around after school till it’s time for dinner, I had time to make a meal a little more than just baked chicken or chili. Trying to not think about all the food I have to cook next week, smoked turkey, baked ham, smoked salmon, ect., it all of a sudden came to me that I couldn’t remember the last time I had beef stroganoff. Can you?
Off to my rack of cookbooks to find a classic beef stroganoff recipe. Here’s what I ended up with….
| 1 1/2 | pounds beef sirloin steak, 1/2 inch thick |
| 8 | ounces fresh mushrooms, sliced (2 1/2 cups) |
| 2 | medium onions, thinly sliced |
| 1 | garlic clove, finely chopped |
| 1/4 | cup butter or margarine |
| 1 1/2 | cups Progresso® beef flavored broth (from 32-ounce carton) |
| 1/2 | teaspoon salt |
| 1 | teaspoon Worcestershire sauce |
| 1/4 | cup Gold Medal® all-purpose flour |
| 1 1/2 | cups sour cream |
| 3 | cups hot cooked egg noodles |
Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
Cooked mushrooms & onion
Cut beef across grain into about 1 1/2×1/2-inch strips.
Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
Browning the beef
Beef broth and flour mixture
Adding the sour cream
Classic Beef Stroganoff
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