Post by wilderness on Oct 14, 2018 7:40:00 GMT -5
Tangy Beef Mushroom Stroganoff-jan in BC
1 pound beef top sirloin steak (can use stew beef)
1/4 cup butter
1/2 pound mushrooms, sliced (i use 3 1/2 cups, sliced)
1/2 cup sliced onion
1 garlic clove, minced
2 tablespoons all-purpose flour
1 cup water
1 tablespoon lemon juice
1 tablespoon red wine vinegar
2 teaspoons beef bouillon granules
1/2 teaspoon salt (i cut salt a bit, maybe use 1/4 tsp)
1/4 teaspoon pepper
1 cup sour cream
Hot cooked noodles (or cooked rice)
Paprika and chopped fresh parsley
• Cut beef into 1/8-in. thick strips. In a large skillet over medium-high heat, cook beef in butter until no longer pink. Remove with a slotted spoon and keep warm.In pan juices, cook mushrooms and onion until tender. Add garlic; cook 1 minute longer. Stir in flour. Add water, lemon juice, vinegar, bouillon, salt and pepper; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in sour cream and beef; heat through (do not boil). Serve with noodles. Garnish with paprika and parsley. Serves 4. (Copied & pasted from TOH , haven’t figured out how to post a direct link) (Also in 1998 annual, called Tangy Beef Stroganoff).
1 pound beef top sirloin steak (can use stew beef)
1/4 cup butter
1/2 pound mushrooms, sliced (i use 3 1/2 cups, sliced)
1/2 cup sliced onion
1 garlic clove, minced
2 tablespoons all-purpose flour
1 cup water
1 tablespoon lemon juice
1 tablespoon red wine vinegar
2 teaspoons beef bouillon granules
1/2 teaspoon salt (i cut salt a bit, maybe use 1/4 tsp)
1/4 teaspoon pepper
1 cup sour cream
Hot cooked noodles (or cooked rice)
Paprika and chopped fresh parsley
• Cut beef into 1/8-in. thick strips. In a large skillet over medium-high heat, cook beef in butter until no longer pink. Remove with a slotted spoon and keep warm.In pan juices, cook mushrooms and onion until tender. Add garlic; cook 1 minute longer. Stir in flour. Add water, lemon juice, vinegar, bouillon, salt and pepper; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in sour cream and beef; heat through (do not boil). Serve with noodles. Garnish with paprika and parsley. Serves 4. (Copied & pasted from TOH , haven’t figured out how to post a direct link) (Also in 1998 annual, called Tangy Beef Stroganoff).
