Beef Stroganoff

Ingredients

• 2 lb. round steak sliced lengthwise into strips
• 1 Tbsp0 catsup
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1/4 tsp. dried dill
• 4 Tbsp0 butter
• 1 cup chopped onion
• garlic chopped finely
• 3 Tbsp o flour
• 1 tsp. meat extract paste
• 1/2 cup sour cream
• 1 can beef bouillon undiluted
• 1 can mushroom soup undiluted
• 1 can sliced mushrooms (optional) drained
• 4 1/2 cups cooked white rice
• 2 Tbsp. chopped parsley

Method

1. 1

   Sear meat strips quickly in butter (or if using ground meat, brown well).

2. 2

   Set aside.

3. 3

   In 3 Tbsp. butter in same skillet, saute onion and garlic until brown.

4. 4

   Remove from heat.

5. 5

   Add flour, meat paste, catsup, salt, and pepper.

6. 6

   Stir until smooth.

7. 7

   Add bouillon and simmer five minutes.

8. 8

   Over low heat, add soup, dill, and sour cream.

9. 9

   Add mushrooms and meat.

10. 10

    Simmer slowly just until mushrooms and beef are hot.

11. 11

    Serve surrounded with rice.

12. 12

    Sprinkle with parsley.

Nutrition per serving

As published

This recipe was extracted from Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 38. The excerpt below is the record exactly as published.

BEEF STRAGANOFF Pat Sirrine (Good enough for company — 6 servings) 2 lb. round steak sliced lengthwise into strips 1/2" wide or 2 lbs. ground meat 1 Tbsp0 catsup 1/2 tsp. salt 1/8 tsp. pepper 1/4 tsp. dried dill 4 Tbsp0 butter 1 cup chopped onion garlic chopped finely 3 Tbsp o flour 1 tsp. meat extract paste 1/2 cup sour cream 1 can beef bouillon undiluted 1 can mushroom soup undiluted 1 can sliced mushrooms (optional) drained 4 1/2 cups cooked white rice 2 Tbsp. chopped parsley

Cook this with the app: pantry check, scaling, and the assistant.