The Best Beef Stroganoff
- Reviews 1
Ready In: 1 hr
Serves: 4-6
Ingredients
- 1 lb flank steak, cut in bite sized pieces (or you can use stewing beef, I've even made it with ground beef when I was in a pinch)
- 1⁄3 cup flour
- 1⁄2 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons butter or 2 tablespoons margarine
- 1 cup sliced mushrooms (or you can use the tiny button mushrooms and leave them whole)
- 1 medium onion, chopped
- 1 -2 garlic clove, minced
- 1 1⁄2 cups beef stock
- 1 tablespoon tomato sauce
- 1 cup sour cream (I use the lighter kind, every little bit helps!)
- 2 tablespoons dry white wine (or Sherry)
Directions
- In a large bowl, mix the flour salt and pepper together. Coat the beef in the flour mixture.
- Melt the butter/margarine in a large skillet.
- Add meat, mushrooms, onion, garlic and any leftover flour mixture. Stir frequently until onion and mushrooms become soft. Add the beef stock and tomato sauce. Heat to boiling, stirring often.
- When it's just about done, add the sour cream and white wine. Stir to mix, then remove from heat.
- Serve over a bed of egg noodles or mashed potatoes. We've even just had it with some crusty rolls.
- MMMMMMMM -- .
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