Friday, March 13, 2009

Beef Stroganoff

Beef Stroganoff
-Alyssa Griffeth-

1 ½ - 2 lbs. top sirloin roast
1 tsp. salt
1 tsp. pepper
2 T. butter
1 T. olive oil
1 T. flour
1 c. beef broth
1 onion, quartered and sliced
sliced mushrooms (desired amount….they will shrink down a lot)
3 T. sour cream, room temperature

Cut beef into 2 inch strips that are ½ inch thick. Sprinkle with salt and pepper. Melt 1 T. butter in a saucepan. Blend in flour. Gradually stir in beef broth until thickened and smooth.

Heat remaining butter and olive oil in large sauté pan. Quickly brown meat, mushrooms, and onion on all sides. Add sauce to meat. Cover and cook on low for 10 minutes. Stir in sour cream and heat through Directions (don’t boil!). Serve over buttered noodles.
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