Beef Stroganoff

Ingredients

Instructions

  • 8 tbls. butter
  • 1/2 c. minced onion
  • 2 lbs. beef tenderloin, cut into 1” x 1/4 " x 2 1/2 “ strips
  • flour
  • salt
  • pepper
  • 1 lb. fresh mushrooms, sliced
  • 1/2 10 oz. can beef bouillon
  • 1 tsp. Worchestershire
  • 1 can cream of mushroom soup
  • 3/4 c. sherry
  • 1 c. sour cream
Melt 3 tbls. of butter in a heavy skillet. Add onion and saute until transparent. Set onions aside.

Dust meat with flour, salt, and pepper. Turn to medium – high heat. Add 2 tbls. butter to skillet and add meat. Cook, turning to brown on all sides. This will take very little time. Remove from skillet.

Add the remaining 3 tbls. butter to the skillet, turning heat back down to medium. Add mushrooms, cover and cook 3 minutes.

Add onion, bouillon, worchestershire, and mushroom soup to to the skillet, stirring until combined. Cook on low heat for 4 minutes. Gradually add sherry and simmer an additional 4 minutes.

You can stop here. Turn off stove and let set until 15 minutes from serving time.

When ready, warm sauce. Add beef. Gradually add sour cream and cook approximately 5 minutes, warming to serving temperature. Do not let boil. Salt and pepper to taste.

We serve over noodles and make wild rice casserole for a side.