Monday, January 17, 2011

Beef Stroganoff

We at One crazy girl's kitchen would like to thank Bonnie Osterstock for supplying this recipe, and Pati Osterstock for suggesting we try it in the first place

Beef stroganoff is a staple of many families. And it seems each has its own take on how it should be made. Some love the quick, ground beef/canned cream o' mushroom soup variety and others prefer it with high quality steak and from-scratch sauce. And both are fine and taste good.

This recipe is a bit of a mix of both worlds, except this time the canned soup is tomato, and you only use 1 cup.

2-3 C flour
Salt & Pepper to taste
3-4 lbs round or tri-tip steak, cut into 1" squares
1-2 sticks of butter
2 lbs. fresh, sliced or button mushrooms
2 lbs. chopped onions
2 C sour cream
1 C tomato juice
1 C tomato soup (canned)
1 Tbl Worchestershire sauce
dash nutmeg
1-1/2 tsp dry basil

Cut up meat and onions.

In a large (1 gallon) baggie, combine flour, salt and pepper. In small batches, coat the meat in the flour mix. Set aside.

In a large skillet, brown onions in butter. Set aside in a bowl.

In the same skillet, brown meat.

Add onions back plus 1 C sour cream, juice, soup, nutmeg, Worchestershire sauce, and basil.

Bring to a simmer. DO NOT ALLOW TO BOIL! Simmer covered until tender (approximately 2 hours).

When there is about 30 minutes simmering time left, cook mushrooms in butter and add to the meat and sauce. Thicken with the flour mix, if necessary (we didn't need this step).

Add remaining 1 C sour cream just before serving.

Serve with rice or noodles.

Yields 10-12 servings.

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