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Beef Stoganoff

Beef Stoganoff
By Pat Lawson on Thursday, October 24, 2013 at 11:00pm
1 ? pounds boneless beef sirloin
Salt and ground black pepper to taste
3 tablespoons all-purpose flour
6 tablespoons butter, divided
14 ounces of beef broth
1 cup sour cream
3 tablespoons tomato paste
1 onion, diced
16 ounces fresh sliced mushrooms
egg noodles

Season beef generously with salt and pepper. Cover and let stand 2 hours in cool place. In large skillet, whisk flour and 3 tablespoons butter over low heat until mixture bubbles and forms a smooth paste. Slowly add beef broth, stirring constantly until mixture thickens. Let boil 2 minutes.
Reduce heat and add sour cream alternately and tomato paste, still whisking. Simmer slightly 1 minute; do not let boil. In a separate skillet, quickly brown beef and onion in 1 tablespoon butter over medium heat. Add contents of meat pan to sauce; season with salt and pepper. Saut? mushrooms in remaining butter, add to meat mixture. Simmer gently 20 minutes. Serve over egg noodles.

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