Penny Ashton - 1990
Serves 4

Requires Cooked Noodles

  BEEF STROGANOFF This goes very fast. Prepare all ingredients ahead. Have a large plate or bowl to put the Beef and Mushrooms in while you make the Sauce. Cook meat as little as possible, overcooking makes it tough. One of my favorites. Verrry Fattening.   Boil Water for Noodles.   1 lb Beef Sirloin Steak > Cut meat into ¼" x 2" strips. Prepare veggies. ½ C Onion (Chopped) 1 clv Garlic (Minced) 4 oz fresh Mushrooms (Sliced)   1 T Flour >

Put in Baggie, add Beef, shake to coat. ½ t Salt   Noodles


Put noodles in boiling water NOW!   2 T Butter >

Heat your largest frying pan. Melt Butter, add strips.   Brown quickly. Leave beef with some pink. Add Mushrooms, Onions and Garlic. Cook 4 min. Remove Meat and Mushrooms from Pan.   2 T Butter>

Melt Butter in Pan. Blend in Flour and Tomato. Stir into paste, add broth. 3 T All Purpose Flour 1 T Tomato Paste 1 Can Condensed Beef Broth (10½oz)   Cook and Stir until thickened and bubbly. Return Meat and Mushrooms to Pan.   1 C Sour Cream>

Add Sour Cream and Wine. Cook gently until heated. DO NOT BOIL. 2 T White Wine   Serve over Hot Buttered Noodles. 1 cup of dry Noodles = 1 cup Cooked Noodles (Approximate) NOTE: 3 oz can drained will replace fresh mushrooms.

updated 19 Mar, 2002