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Beef Stroganoff
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Reese from Better Homes and Gardens


  • 1 lb (.5 kg). round steak
  • 1 tbsp (15 ml). flour
  • 2 tbsp (30 ml). butter
  • 1-1/2 cups (350 ml) sliced mushrooms
  • 1/2 cup (125 ml) chopped onion
  • 2 tbsp (30 ml). butter
  • 3 tbsp (45 ml). flour, divided use
  • 1 tbsp (15 ml). tomato paste
  • 1 tsp (5 ml). instant beef bouillon granules
  • 1/4 tsp (1 ml) salt
  • 1-1/4 cups (300 ml) water
  • 1 cup (225 ml) sour cream
  • 1 clove garlic, minced
  • 2 tbsp (30 ml) dry white wine
  • hot cooked egg noodles
  • Partially freeze meat, thinly slice across the grain into bite size strips.
  • Combine 1 tbsp (15 ml) flour and 1/2 tsp (2 ml) salt: coat meat with flour mixture.
  • In a skillet heat 2 tbsp (30 ml) butter.
  • Add meat, brown quickly on both sides.
  • Add mushrooms, onion,and garlic, cook 3 to 4 minutes or till onion is crisp-tender.
  • Remove meat and mushroom mixture from pan.
  • Add 2 tbsp (30 ml) butter to pan drippings, stir in 2 tbsp (30 ml) of the flour.
  • Add tomato paste, bouillon granules, and 1/4 tsp (1 ml) salt.
  • Stir in 1-1/4 cups (300 ml) water.
  • Cook and stir 1 to 2 minutes longer.
  • Combine sour cream and remaining 1 tbsp (15 ml) flour.
  • Return meat and mushrooms to skillet.
  • Let simmer about 5 minutes.
  • Stir in sour cream mixture and wine. Heat through but DO NOT BOIL.
  • Serve over noodles.

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