Steak, mushrooms and sherry in a sour cream gravy makes this easy beef stroganoff recipe a flavorful version of the Russian classic.
Serve beef stroganoff over cooked hot egg noodles, potatoes or rice.
Coat strips of steak in flour. In a heavy frypan, heat butter or oil until foamy. Add meat and cooked until browned on one side. Turn meat, stir in onion and cook until transparent. Remove meat and onions from pan and set aside.
Blend 2 tablespoons (30 ml) flour into drippings in frypan. Stir in beef broth, tomato paste, salt and dry mustard. Cook, stirring constantly, until thickened. Add meat, onions, mushrooms and sherry (optional). Continue cooking until meat is tender. Then stir in sour cream. Heat thoroughly but do not boil.
Beef Stroganoff recipe taken from "Purity All Purpose Flour Cookbook" by Maple Leaf Mills Ltd.
Brown the slices of steak on both sides in butter in deep frying pan or Dutch oven. Add sliced onions, salt and pepper and cook for 10 minutes. Add beer and Worcestershire sauce. Cover and cook slowly for about 1½ hours (or till tender). Remove meat to platter and keep hot.
Gravy: Combine flour with water and add to the gravy pan. Stir constantly until thickened. Finally add sour cream and mushrooms. Heat but do not boil.
To serve, pour gravy over the steak.
Beer Beef Steak Stroganoff recipe taken from "Beef Plus Recipes" by The Canadian Simmental Bells.
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