Main Dishes and Casseroles · Page 57
Beef Stroganoff (author's favorite)
Yield: 4 to 6 servings
Ingredients
- 1 Tbs powdered mustard
- 2 1/2 tsp sugar
Instructions
Mix these ingredients with a pinch of salt and enough water to form a thick paste. Let set at room temperature for 15 minutes. Heat 2 tablespoons oil in skillet. Drop in: 4 cups thinly chopped onion and 1 pound sliced fresh mushrooms. Reduce heat to low and cook 20 to 30 minutes, stirring occasionally. Cube 2 pounds of beef. Heat 2 tablespoons of oil and lightly brown beef. When beef has been browned add vegetables and 2 teaspoons salt, 1 teaspoon pepper and mustard paste. Stir in 1 pint of sour cream and 1/2 teaspoon sugar. Cook 2 to 3 minutes. Yield: 4 to 6 servings.
Kept from the page
Note: Leftover roast beef may be used. This is the original stroganoff and is really good. Serve it alone or over rice or hot buttered noodles.
From the transcription
Beef, oil, onion, mushrooms, salt, pepper, and sour cream are in the method only.
© 1986 Clay Street Deli and Annie's Pantry™. All rights reserved including the right to reproduce this book or parts thereof in any form. Printed page 57.