Beef
Stroganoff
Ingredients:
1 pound
sirloin steak, sliced into thin pieces
1 cup sour
cream
1 stick of
butter
½ cup
all-purpose flour, for coating
1 onion,
sliced same size as beef
2 jars of
sliced mushrooms, drained
2 tablespoon
Worchestshire sauce
Salt and
fresh black ground pepper to taste
2 bags of
extra broad egg noodles
Sprigs of
Italian Parsley, chopped, for garnish
Preparation:
After the
beef is sliced, place it into a Ziploc bag with flour and shake until all
pieces are
coated.
Heat butter
in a large saucepan.
Add beef to
butter and brown for all sides.
Add onions
and mushrooms.
Add sour cream.
Simmer for 2-3 minutes.
Add remaining
ingredients and simmer on medium-low heat for 10-12 minutes.
Boil egg
noodles following the package instructions or until pasta is tender.
Serve meat over cooked egg noodles.
Garnish with
some chopped Italian parsley.
You can use
rice instead of egg noodles and you can combine with some other recipe of our
collection.
Serve 4.
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