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Cool-jams Beef Stroganoff
A lusciously tart sauce of sauteed mushrooms, onions and sour cream is beefed up and served over tender egg noodles. Hint: do not bring the sour cream sauce to a boil. You'll love this recipe for a quick and satisfying meal
Cool-jams Stroganoff
Cool-jams Stroganoff
Ingredients:
|
1 (12 ounce) package egg noodles,
cooked and drained
6 ounces fresh mushrooms, sliced
1 onion, chopped
1/4 cup butter
|
2 pounds round steak thinly sliced and chopped
4 tablespoons all-purpose flour
2 cups beef broth
1 cup sour cream
salt and black pepper to taste
|
Directions:
| 1. | Bring a large pot of water to a boil. Cook egg noodles in boiling water until done, about 8 minutes. Drain. |
| 2. | Meanwhile, prepare the sauce. In a large skillet, cook mushrooms and onions in 2 tablespoons of butter over medium heat until soft; remove from pan. |
| 3. | Using the same pan, melt remaining butter. Chop and slice round steak into small 1 " pieces. Saute in melted butter until browned. Mix in flour. Stir in beef broth, and cook until slightly thickened. Add mushroom and onion mixture; stir in sour cream. Season to taste with salt and pepper. Continue cooking until sauce is hot, but not boiling. Serve sauce over egg noodles. |