Thursday, May 26, 2016

Traditional Beef Stroganoff

Stroganoff is a wonderful comfort food dinner and this is a great traditional recipe. No condensed soups or ground beef in this one. It's tender sliced steak in a creamy mushroom sauce. My family really liked this meal (some of my mushroom haters picked out the mushrooms, but they still liked it!). I got this recipe from The Food Nanny Rescues Dinner cookbook and modified it just slightly. I served it with egg noodles and hot buttered peas and it was delicious!

Traditional Beef Stroganoff

2 tablespoons butter
1/2 medium onion, chopped
2 lbs beef sirloin, cut into thin strips
1 lb mushrooms, sliced
2 cups beef broth (1 can)
1 1/4 teaspoons salt
1/2 teaspoon ground nutmeg
2 teaspoons beef bouillon granuales or 2 cubes
1/2 teaspoon dried basil
1/8 teaspoon cayenne
1/8 teaspoon pepper
1/2 cup cream
1 1/2 cups sour cream
1/2 tablespoon cornstarch, mixed with 2 tablespoons water
salt and pepper

Melt butter in a large skillet over medium heat. Add onions and cook and stir until soft. Add beef and stir and cook unitl browned. Add mushrooms, broth, salt, nutmeg, beef bouillon, basil, cayenne, and pepper. Bring to a boil and immediately decrease heat to low. Simmer for 30 minutes uncovered. Cover and cook on low for 10 minutes. Stir the cream and sour cream into the mixture. Stir in the cornstarch mixed with water and cook for about a minute until thickened. Season with salt and pepper and serve over cooked egg noodles.

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