This is one of those recipes that brings me back to my childhood in the kitchen with my Mom after completing my homework. My Mom would make this on a cold winter afternoon and serve it to us for a early supper. My Mom always served this with petite peas on the side, which my older sister refused to eat still to this day.
Beef Stroganoff Ingredients:1 (1) pound London Broil thinly sliced before cooking.
1 cup of Corn Starch
1 Teaspoon Salt
1 Teaspoon Pepper
6 Tablespoons Olive Oil
1 Cup sliced mushrooms
½ chopped onion
1 4 oz Can of Tomato Paste
3 Cups of Beef Broth
1 Cup Sour Cream
Preheat Large Frying Pan with about 2 Tablespoons Olive Oil
Slice meat in 1/4" strips
Mix together in bowl salt, pepper and Corn starch
Drench Sliced meat in corn starch mixture
Clean Mushrooms then slice
Chop Onion
After Olive Oil is warm brown meat
Remove from Pan and Repeat adding Olive Oil to Pan as needed.
When Meat is all golden and removed
Add last bit of Olive oil the brown Mushrooms and Chopped Onion until clear.
Next add Tomato Paste and stir
Beef Broth
Add Meat back in and
Tip of the Day: I like to cook my rice or noodles in half beef broth half water so it gives it a little bit more flavor and helps compliment the meal. So here would be portions 1 cup rice, 1 cup water, 1 cup Beef Broth.
Simmer on low heat for about 25 to 30 minutes stirring frequently.
Add Sour Cream
Serve over bed of Rice or Egg Noodles.
Enjoy and Bon Appetit
Sheila Fretz
No comments:
Post a Comment