Beef Stroganoff with Dill

Recipe by Bob Boston
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READY IN:
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    lbs round steaks or 1 1/2 lbs sirloin, 1/2
  • 4
    tablespoons butter
  • 12
    lb mushroom, sliced
  • 1
    medium onion, diced
  • 2
    cups beef stock
  • 1
    tablespoon cornstarch
  • 1
    tablespoon water, cold
  • 1
    teaspoon dill weed
  • 1
    lb egg noodles
  • 2
    teaspoons chicken stock cubes or 2 teaspoons chicken stock powder
  • 3
    tablespoons butter
  • 3
    teaspoons paprika
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DIRECTIONS

  • Cut meat into 1/4" strips and brown in butter.
  • In a separate pan, saute mushrooms and add to meat. In the separate pan, saute onions and add to meat mixture. Add beef stock.
  • Cover and simmer 1 hour.
  • At about 40 min., begin to cook noodles.
  • Mix corn starch and water in small container and add, stirring rapidly until sauce is thickened.
  • Stir in sour cream and dill weed.
  • Serve over Paprika Noodles: Drain noodles and p ut in bowl.
  • Toss gently with chicken stock base, butter, and paprika.
  • Note: Chicken stock base or granular boullion may be very salty.
  • Let diners salt and pepper to their own tastes.
  • Robert Boston http://home.earthlink.net/~bboston/
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