Beef Stroganoff Recipe #38572
My favorite Beef Stroganoff recipe that I obtained from my Better Homes and Gardens Heritage Cookbook (1976).
by Caryn
40 min | 15 min prep
SERVES 4 -5
- 1 lb flank steak, cut into thin strips
- 1 tablespoon flour
- 1/2 teaspoon salt
- 2 tablespoons butter
- 1 (1 ounce) can sliced mushrooms, drained
- 1/2 cup onion, chopped
- 1 clove garlic, minced
- 2 tablespoons butter
- 3 tablespoons flour
- 1 tablespoon tomato paste (i've even used ketchup)
- 1 (10 1/2 ounce) can condensed beef broth
- 1 cup sour cream
- 2 tablespoons dry white wine
- hot buttered egg noodles
- Coat beef strips with mixture of 1 Tablespoon flour and 1/2 teaspoon salt.
- Saute coated beef strips in frying pan with 2 Tablspoons butter.
- Add mushrooms, onion, and garlic; cook until tender-crisp, about 3 to 4 minutes.
- Remove meat and vegetables from frying pan.
- Add 2 Tablespoons butter to the pan drippings, blend in 3 Tablespoons flour.
- Add tomato paste and beef broth; cook and stir over medium heat until thickened and bubbly.
- Add meat and vegetables to the frying pan; mix well.
- Stir in sour cream and dry white wine; cook slowly until heated through (DO NOT BOIL).
- Serve over cooked, buttered egg noodles.
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5 stars