Beef Stroking Off

<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>
<hr>
<p>
<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>
<p>
<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.
<br>
2.  Add the beef and spread it evenly in the pan.  Brown on both sides but do not fully cook.
<br>
3.  Add the chopped onion and the quartered mushrooms.  Combine and heat for 1 minute.
<br>
4.  Sprinkle the flour over the ingredients and, using a wooden spoon, combine.  Let heat for
a couple of minutes, mixing occasionally.
<br>
5.  Add the beef broth and red wine.  Mix and bring to a boil.  Turn heat down and simmer.
<br>
6.  Add the tomato paste, chopped parsley, worcestershire sauce, salt, pepper, and nutmeg.  Combine.
<br>
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.
<br>
8.  Cook the egg noodles until al dente.  Drain well and divide on the dinner plates.  Top with the
<i>beef stroganoff</i>.  Enjoy!
<br>
<hr>
Last update:  January 10, 1996<br>
Copyright &copy 1996 Clever Cleaver Productions