Friday, August 13, 2010

Beef Stroganoff

6-8 servings

1lb lean ground beef
1/2 teaspoon ground black pepper
1 tbsp olive oil
1 onion diced
3 tablespoons all-purpose flour
1 1/2 cups beef or chicken stock (low sodium)
2 teaspoons prepared mustard
1 (6 ounce) can sliced mushrooms, drained
1/2 cup sour cream or Balkan style yogurt
1/4 cup red wine


In a large skillet over medium heat, brown the beef in olive oil then push off to one side. Add the pepper and onions and cook slowly for 3 to 5 minutes, then push to the side with the beef.

Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 10 minutes.
Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste. Serve over egg noodles.

- beef stroganoff -

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