Beef Stroganoff (Clever Cleaver Brothers own rights)

Beef Stroganoff

(4 to 6 portions)

KITCHEN CUT-UPS!® Recipe #109

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Ingredients:

1-1/2 pounds of sirloin or rib eye - trimmed and cut into small strips
2 tablespoons butter
3 cloves minced garlic
1 cup chopped onion
2 cups of quartered mushrooms
1/2 cup flour
1 cup beef broth (a little more if needed later to thin stroganoff)
1 cup red wine
2 tablespoons tomato paste
1/4 cup chopped parsley
2 tablespoons worcestershire sauce
1/2 teaspoon salt
3/4 teaspoon black pepper
1/8 teaspoon nutmeg
1/2 cup sour cream
1/2 cup plain yogurt
1 package of egg noodles (16 oz.)

Directions:

1. Heat the butter in a large saute pan. Add the minced garlic and heat approximately 30 seconds, but do not burn.
2. Add the beef and spread it evenly in the pan. Brown on both sides but do not fully cook.
3. Add the chopped onion and the quartered mushrooms. Combine and heat for 1 minute.
4. Sprinkle the flour over the ingredients and, using a wooden spoon, combine. Let heat for a couple of minutes, mixing occasionally.
5. Add the beef broth and red wine. Mix and bring to a boil. Turn heat down and simmer.
6. Add the tomato paste, chopped parsley, worcestershire sauce, salt, pepper, and nutmeg. Combine.
7. In a small bowl, combine the sour cream with the yogurt. Blend this with the beef mixture and simmer for approximately 5 minutes or until the meat is cooked and tender. DO NOT BOIL or the sauce will break. Cover the pan and hold warm for service.
8. Cook the egg noodles until al dente. Drain well and divide on the dinner plates. Top with the beef stroganoff. Enjoy!

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Last update: January 10, 1996
Copyright &copy 1996 Clever Cleaver Productions

This is presented in what I think is Fair Usage.