I have made this more times than I want to count, everybody loves it, however I saute fresh mushrooms with the beef and onions and we prefer it served with egg noodles.
Ingredients
- 1 1/2 lbs. sirloin steak
- 1 1/2 tbsp. flour
- 1/4 cup butter
- 1 medium onion, thinly sliced
- 2 tbsp. flour
- 1 can (10 oz) condensed beef bouillion
- 2 tbsp. tomato paste
- 1 tbsp. Worcestershire sauce
- 1 tsp. salt
- 1/2 tsp. dry mustard
- 1 cup thick dairy sour cream
- 1 can sliced mushrooms, drained
- 3 tbsp. sherry
Directions
Cut steak into 1 x 1/4 inch strips and dredge in flour.
Melt butter in heavy frypand and add floured meat and saute, turning to brown on all sides. Stir in onion and cook until just tender. Remove meat and onions from pan and set aside.
Blend the 2 tbsp. flour into drippings in pan and add beef bouillon, tomato paste, worcestershire sauce, salt and mustard and cook, stirring constanly, until thickened.
Blen in meat and onions, sour cream, mushrooms and sherry. Heat thoroughly, but do not allow to boil.
Serve on hot, fluffy rice.
Makes 4 to 5 servings.
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Submitted 6/13/05.
Source: Laura Secord Canadian Cook Book
Submitted By: Jean Trenholm
JTrenholm@msn.com
Winnipeg Beef Stroganoff