LOCATION: Recipes >> Beef Veal >> Beef Stroganoff 18
|
 |
|
Beef Stroganoff 18
|
|
|
|
Beef Stroganoff
Yield: 6 servings
1/4 cup butter (1/2 stick)
2 medium onions; sliced thin
2 1/2 pounds round steak; sliced thin
1 can condensed tomato soup; not diluted
1 cup sour cream
6 oz fresh mushrooms; sliced
1 tablespoon light brown sugar
1/2 teaspoon dry mustard
1/2 teaspoon salt
dash Worcestershire sauce
freshly ground pepper to taste
egg noodles or rice; cooked
Melt butter in large, heavy skillet or Dutch oven over medium-high
heat. Add onions; cook until lightly browned, about 5 minutes.
Remove from pan; set aside. Stir in beef strips, cooking in batches,
until browned on all sides, about 8 minutes per batch. Drain fat
from pan.
Stir in onions, soup, mushrooms, brown sugar, dry mustard, salt,
Worcestershire sauce and pepper. Reduce heat to low; cover. Cook
until meat is tender, about 50 minutes.
Add sour cream and heat but don't boil so the sour cream does not
curdle. Adjust seasoning and serve.
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
