Beef Stroganoff

Name: Beef Stroganoff
Ingredients: 1 lb flank steak, cut into thin strips; 1 tablespoon flour; 1/2 teaspoon salt; 2 tablespoons butter; 1 (1 ounce) can sliced mushrooms, drained; 1/2 cup onion, chopped; 1 clove garlic, minced; 2 tablespoons butter; 3 tablespoons flour; 1 tablespoon tomato paste (i've even used ketchup); 1 (10 1/2 ounce) can condensed beef broth; 1 cup sour cream; 2 tablespoons dry white wine; hot buttered egg noodles

14 ingredients

9 steps

Ingredients

1 lb flank steak, cut into thin strips
1 tablespoon flour
1/2 teaspoon salt
2 tablespoons butter
1 (1 ounce) can sliced mushrooms, drained
1/2 cup onion, chopped
1 clove garlic, minced
2 tablespoons butter
3 tablespoons flour
1 tablespoon tomato paste (i've even used ketchup)
1 (10 1/2 ounce) can condensed beef broth
1 cup sour cream
2 tablespoons dry white wine
hot buttered egg noodles

Directions

1

Coat beef strips with mixture of 1 Tablespoon flour and 1/2 teaspoon salt.
2

Saute coated beef strips in frying pan with 2 Tablspoons butter.
3

Add mushrooms, onion, and garlic; cook until tender-crisp, about 3 to 4 minutes.
4

Remove meat and vegetables from frying pan.
5

Add 2 Tablespoons butter to the pan drippings, blend in 3 Tablespoons flour.
6

Add tomato paste and beef broth; cook and stir over medium heat until thickened and bubbly.
7

Add meat and vegetables to the frying pan; mix well.
8

Stir in sour cream and dry white wine; cook slowly until heated through (DO NOT BOIL).
9

Serve over cooked, buttered egg noodles.