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LOCATION: Recipes >> Beef Veal >> Beef Stroganoff 13

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Beef Stroganoff
Serves: 4

1 to 1-1/2 pounds beef tenderloin, sliced into strips
1 to 2 onions, sliced
8 to 10 medium size mushroom, sliced
4 to 5 Tbsp butter, divided
salt and pepper to taste
1/4 cup sherry, optional
1 cup sour cream
1/4 tsp grated or ground nutmeg

Cut beef into strips about 2-1/2 inches long and 1/2 inch thick.
Melt 2 Tbsp butter in skillet, over medium-high heat. Add onion
and mushroom; cooking until tender. Remove from pan; keep warm.
Add remaining butter; saute half of the strips of steak; frying
quickly, until brown on both sides. Remove and keep warm. Repeat
with remaining steak strips.

Replace all meat and vegetables in skillet; stir to mix; add salt,
pepper, and nutmeg. Add sour cream; heat until it nearly boils.
Remove from heat and serve immediately over rice or egg noodles.

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