April 5, 2008 Creamy Beef Stroganoff

Easy Tastebud Delights

04.05.08 Edition (April 5, 2008)

Easy Recipes

45 minutes+

Hi Everyone! I hope you all have a wonderful Saturday. It looks like it will be nice and warm all weekend.

Today's recipe sounds elegant enough to feed a crowd and easy enough to make for the family. Enjoy!

Creamy Beef Stroganoff

1 lb. beef sirloin, cut in 1/4"x1" pieces, (against the grain)
2 tbsp. butter
1 cup sliced fresh mushrooms
1/2 cup chopped onions
1 tsp. minced garlic
3 tbsp. flour
3 tbsp. butter
1 tbsp. tomato paste
10 oz. beef broth
1/2 tsp. salt
1 cup sour cream
2 tbsp. red wine

Brown the beef quickly in a hot skillet. Remove to casserole dish. Reduce the heat in the skillet and add mushrooms, onions and garlic. If the pan is dry, add a bit more butter. Cook for 3 to 4 minutes until onion is clear. Remove and add to casserole dish.

Sauce: In the same skillet, melt butter then add flour, salt and tomato paste. Stir in beef broth and cook until thick. Add sauce to the casserole.

When ready to serve, add sour cream and wine to casserole and heat in 275 degree oven for 1/2 hour or until warmed through. Don't allow sauce to boil or the sour cream will curdle.
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