Very Special Beef Stroganoff and Poppy Seed Noodles
This is my version of Cleora Butlers Beef Stroganoff. Cleora cooked for my husbands family when his mother was a child in Tulsa Oklahoma. When I think about this very special yummy meal, my mouth waters. Use fresh ingredients. It's well worth the time and effort. Makes wonderful leftovers.
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INGREDIENTS
Nutritionbeef stroganoff
- 2lbs beef tenderloin (I have used several types of beef including ground beef with very good results)
- 4
- 1 1⁄2
- 1(6 ounce) can tomato paste
- 1 1⁄2teaspoons salt
- 1⁄2teaspoon pepper
- 1(6 ounce) can full sherry wine (use the empty tomato paste can) or (6 ounce) can wine (use the empty tomato paste can)
- 1pint sour cream
- 2tablespoons flour
poppy seed noodles
- 12ounces extra broad egg noodles
-
- 1tablespoon poppy seed
- 2tablespoons finely chopped parsley
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DIRECTIONS
- Slice beef into very thin strips.
- Melt 1/2 of the butter in a large skillet; saute beef over high heat for only 1 minute on each side. Remove beef slices and keep warm.
- Add onions; saute 10 minutes over medium heat. Remove onions.
- In remaining butter, saute mushrooms 5 minutes over medium heat.
- Return beef and onions to skillet.
- Add tomato paste and seasonings. Cook over low heat 20 minutes.
- Mix sour cream with 2 tablespoons flour. Blend thoroughly and stir into meat mixture to thicken. Cook until gravy is thick.
- Serve over Poppy Seed Noddles.
- Poppy Seed Noodles.
- Boil noodles in salted water as directed on bag.
- Drain, butter and sprinkle with poppy seeds.
- Mix gently and sprinkle with 2 tablespoons parsley.
- Serve immediately with Beef Stroganoff on top.
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