Beef Stroganoff

I think I first made Beef Stroganoff in home economics class as a teenager; we won't talk about how long ago….it’s a classic American dish that used to be very popular for entertaining.  This recipe from "Land O Lake Comfort Foods” shows you why – it’s just as delicious as ever – and you can stretch that pound of pricey beef to feed 6 generously. I like to deglaze the pan with a tablespoon or two of sherry for extra flavor.  I used my own homemade noodles. 

                                        Beef and Onion Stroganoff

  3       Tablespoons Butter

  2       Medium Onion -- 1/4" slices

  8       Ounces Fresh Mushrooms -- sliced

  4       Teaspoons Garlic -- minced

  1       Pound Beef Sirloin -- bite-sized strips

  2       Tablespoons Sherry (my addition)

  1 3/4  Cups  Water

     1/4  Cup  Ketchup

  2         Teaspoons Beef Base -- or bouillon granules

     1/2  Teaspoon Salt

     1/3  Cup Flour, All-purpose

  1         Cup Sour Cream -- regular, light or low fat

  6         Cups Hot Cooked Noodles

 In 12 inch skillet, melt butter until sizzling; add onions.  Cook over medium heat, stirring occasionally, until onions are softened (4-5 minutes).

Stir in mushrooms and garlic.  Continue cooking 5 minutes.  Remove mixture with slotted spoon.  Set aside.

In same skillet, place beef.  Cook over medium-high heat until browned. (6-8 minutes).  Deglaze pan with sherry, if desired.

Stir in 1 cup water, ketchup, bouillon and salt.  Continue cooking until mixture just comes to a boil (2 to 3 minutes).  Reduce heat to medium-low.  Cook 10 minutes.

In small bowl, with wire whisk, stir together remaining 3/4 cup water and flour until smooth; stir into beef mixtures.

Continue cooking, stirring constantly, until mixture comes to a full boil (2 to 3 minutes).  Boil 1 minute.

Add onion mixture and sour cream.  Continue cooking until mixture is heated through (3 to 4 minutes).  Serve over hot cooked noodles.