<center><h1>Beef Stroganoff</h1></center>
<center><h3>(4 to 6 portions)</h3></center>
<center><h3><i>KITCHEN CUT-UPS!® Recipe #109</center></h3></i>
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<h3><i>Ingredients:</i></h3>
1-1/2 pounds of sirloin or rib eye - trimmed and cut into small strips<br>
2 tablespoons butter<br>
3 cloves minced garlic<br>
1 cup chopped onion<br>
2 cups of quartered mushrooms<br>
1/2 cup flour<br>
1 cup beef broth (a little more if needed later to thin stroganoff)<br>
1 cup red wine<br>
2 tablespoons tomato paste<br>
1/4 cup chopped parsley<br>
2 tablespoons worcestershire sauce<br>
1/2 teaspoon salt<br>
3/4 teaspoon black pepper<br>
1/8 teaspoon nutmeg<br>
1/2 cup sour cream<br>
1/2 cup plain yogurt<br>
1 package of egg noodles (16 oz.)<br>
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<h3><i>Directions:</i></h3>
1. Heat the butter in a large saute pan. Add the minced garlic and heat approximately 30
seconds, but do not burn.
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2. Add the beef and spread it evenly in the pan. Brown on both sides but do not fully cook.
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3. Add the chopped onion and the quartered mushrooms. Combine and heat for 1 minute.
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4. Sprinkle the flour over the ingredients and, using a wooden spoon, combine. Let heat for
a couple of minutes, mixing occasionally.
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5. Add the beef broth and red wine. Mix and bring to a boil. Turn heat down and simmer.
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6. Add the tomato paste, chopped parsley, worcestershire sauce, salt, pepper, and nutmeg. Combine.
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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. <i>DO NOT BOIL</i>
or the sauce will break. Cover the pan and hold warm for service.
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8. Cook the egg noodles until al dente. Drain well and divide on the dinner plates. Top with the
<i>beef stroganoff</i>. Enjoy!
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Last update: January 10, 1996<br>
Copyright © 1996 Clever Cleaver Productions
