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Beef Stroganoff
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Serves/Makes:4 servings

  • 1 lb (.5 kg). beef tenderloin or sirloin steak, about 1/2 inch thick
  • 2 tbsp (30 ml). butter or margarine
  • 1/2 lb (.2 kg). mushrooms, washed, trimmed and sliced
  • 1 medium onion, minced (about 1/2 cup)
  • 1 can (10-1/2 oz (294 grm).) condensed beef broth (bouillon)
  • 2 tbsp (30 ml). tomato paste
  • 1 small garlic clove, minced
  • 1 tsp (5 ml). salt
  • 3 tbsp (45 ml). flour
  • 1 cup (225 ml) dairy sour cream
  • 4 cups (950 ml) hot cooked noodles
  • Cut meat across the grain into 1/2 inch strips, about 1 1/2 inches long.
  • Melt butter in large skillet.
  • Add mushrooms and onion; cook and stir until onion is tender, then remove from skillet.
  • In same skillet, cook meat until light brown.
  • Reserving 1/3 cup (80 ml) of the broth, stir in remaining broth, the tomato paste, garlic and salt.
  • Cover, simmer 15 minutes.
  • Blend reserved broth and flour; stir into meat mixture.
  • Add mushrooms and onion.
  • Heat to boiling, stirring constantly.
  • Boil and stir 1 minute.
  • Reduce heat.
  • Stir in sour cream; heat, but do not boil or the sour cream will curdle.
  • Serve over noodles.

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