glasshousejohn

Easy Beef Stroganoff

A lusciously tart sauce of sauteed mushrooms, onions and sour cream is
beefed up and served over tender egg noodles. Hint: do not bring the sour
cream sauce to a boil.

Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 30 Minutes
Yields: 8 servings

6 ounces fresh mushrooms, sliced
1 onion, chopped
1/4 cup butter
2 pounds lean ground beef
4 tablespoons all-purpose flour
1 teaspoon salt
2 cups beef broth
1 cup sour cream
1 (12 ounce) package egg noodles, cooked and drained

Bring a large pot of water to a boil. Cook egg noodles in boiling water
until done, about 8 minutes. Drain. Meanwhile, prepare the sauce. In a
large skillet, cook mushrooms and onions in 2 tablespoons of butter until
soft; remove from pan. Using the same pan, melt remaining butter. Cook
ground beef in melted butter until browned. Mix in flour. Stir in beef
broth, and cook all until slightly thickened. Stir in mushrooms and onion
mixture and sour cream. Season to taste with salt and pepper. Continue
cooking until sauce is hot, but not boiling. Serve sauce over egg noodles.


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valerie

Easy Beef Stroganoff

3 lbs. chuck roast(any roast will do) cut into strips
2 Tbsp minced garlic
1/2- 1 cup chopped onions
8 oz. pkg. sliced mushrooms
Cooking oil
2-3 cups water
Two Envelopes of onion soup mix (I used the beef & onion flavor)
4 Tbsp flour
16 ounce carton of sour cream
Hot cooked medium egg noodles

Brown the meat, garlic, onions and mushrooms in hot oil. Saute until
mushrooms and onions are tender. Add soup mix and the water. Heat to boil.
Mix the sour cream and flour in a bowl. Stir into skillet. Simmer for 1
1/2-
2 hours until meat is tender. Serve over noodles.


--
Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com.
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/