Buttermilk Beef Stroganoff

Served over noodles or rice, this is a delicious dish. Use buttermilk or sour cream, whichever you have on hand. When I use home canned beef, I can make this in the time it takes to cook the noodles or rice. Add a salad or green vegetable and you have a meal good enough for company.

Buttermilk Beef Stroganoff
Serves 4
12 Ounces Beef Sirloin -- or ribeye
2 Tablespoons Butter
½ Large Onion, Thinly Sliced
½ Pound Mushrooms – sliced or a 4 ounce can of mushrooms, drained
1 Tablespoon Sherry or Cognac (optional)
10 ½ Ounces Beef Consommé -- or bouillon, undiluted
1 Teaspoon Worcestershire Sauce
1/3 Cup Buttermilk
2 Tablespoons Flour
Salt and Pepper -- to taste

1) Trim beef; slice 1/4 inch thick. Cut into strips 1/2 inch wide. Brown quickly in butter in skillet. Push meat to one side; add sliced fresh mushrooms and chopped onion. Cook until tender, but not brown. If desired, add a tablespoon of sherry or cognac and let it simmer a minute or two. Add condensed beef bouillon; heat just to boiling.
2) Blend buttermilk with flour; stir into bouillon. Cook, stirring constantly, until thickened. Sauce will be thin. Add salt and pepper. May be served over hot rice or cooked noodles.

I use this recipe for home canned beef too. I substitute a pint of Canned Beef slices or cubes. I brown the mushrooms and onion in the butter; then add the drained beef. I use the broth for the liquid; adding some water or canned mushroom liquid and a little soup base or bouillon to make up the liquid needed, about 1 cup and 2 tablespoons. Go to step 2 and finish the recipe.

Per Serving: 284 Calories; 18g Fat (58.5% calories from fat); 21g Protein; 8g Carbohydrate; 1g Dietary Fiber; 71mg Cholesterol; 523mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 Fat.

2 comments:

  1. Just tried this using venison instead of beef. It was fantastic, thanks for the recipe!!

    ReplyDelete
  2. Sounds good. When we lived in northern Minnesota I used venison a lot.

    ReplyDelete

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