Beef Stroganoff

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  • Rexford

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  • Rexford

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Beef Stroganoff

Tonight I was looking for a quick recipe to make since I had promised to make a pie for tomorrow’s meal. The only thing I was missing was the sour cream. Since I have substitute yogurt for sour cream in so many other recipes I tried it in this one. Well, it worked. So go ahead and try the yogurt instead.

1 T flour

1/2 tsp salt

1 lb. beef sirloin, cut in 1/4-inch strips

2 T olive oil or a mix of butter and oil

1 c. thinly sliced mushrooms

1/2 cup onion, chopped

1 clove garlic, minced

2 T olive oil

3 T flour or 1 1/2 T of cornstarch

1 T tomato paste

1 1/4 cups beef stock or 1 can condensed beef broth

1 cup sour cream or yogurt

2 T dry sherry, you can use cooking sherry

Combine 1 T flour and salt; dredge meat in mixture. Heat cast iron Dutch oven add 2 T oil. When oil is hot add sirloin strips; brown quickly on all sides. Add mushroom slices, onions and garlic; cook 3 or 4 minutes till onion is barely tender. Remove meat and mushrooms from pan to warm plate. Add 2 T butter to pan drippings; blend in 3 T flour. Add tomato paste. Now slowly pour in cold meat stock. Cook and sit till thickened.

Return browned meat and mushroom to pan. Stir in sour cream and cooking sherry; heat briefly. Keep warm over hot water. Makes 4-5 serving.

Serve over rice, noodles or mashed potatoes.

— Barbara Rexford

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