Friday, October 19, 2012

Beef Stroganoff

I made this months ago; it was one of my very first blog entries. We liked it okay, but I made some changes tonight and really made it my own.

1 lb. ground meat (the leaner, the better)
7 T. flour, divided
1/4 tsp. pepper
2 tsp. salt, divided
1/2 cup butter, divided
1/2 c. onion, chopped
2 sm. cloves garlic, finely chopped
1/2 lb. fresh mushrooms, sliced
1 c. beef stock
2 T. red wine
2 tsp. Worcestershire sauce
1 T. steak sauce
1 c. sour cream

Dredge the meat in a mixture of 6 tablespoons of flour, 1/4 tsp. pepper, and 1 tsp. salt; saute the meat in 1/4 cup of butter for about 5 minutes. Remove meat to platter, drain off fat.

In the same pan, melt an additional 1/4 cup of butter and saute the onions, garlic, and mushrooms for 5 minutes or until soft. Stir in beef stock, wine, Worcestershire sauce, steak sauce, and the remaining 1 tsp. salt and 1 T. flour. Simmer several minutes, until thick.

Add sour cream slowly, stirring continuously until blended, and simmer for approximately 3 minutes; do not boil. Return the meat and vegetables to the sauce and simmer, covered, 5-10 minutes, until cooked through.

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