| The kind found in many cookbooks. |
1 1/2 pounds of tender beef steak
2 tablespoons of butter or margarine
1/2 cup of chopped onion, boiled until tender
1 teaspoon of minced garlic
2 tablespoons of butter or margarine
3 tablespoons of flour
1 tablespoon of tomato paste
1 teaspoon of instant beef bouillon
1/4 teaspoon of salt
1 1/4 cups of water
1 cup of sour cream
1 1/2 cups of sliced mushrooms
2 tablespoons of Worcestershire sauce
2 tablespoons of butter or margarine
1/2 cup of chopped onion, boiled until tender
1 teaspoon of minced garlic
2 tablespoons of butter or margarine
3 tablespoons of flour
1 tablespoon of tomato paste
1 teaspoon of instant beef bouillon
1/4 teaspoon of salt
1 1/4 cups of water
1 cup of sour cream
1 1/2 cups of sliced mushrooms
2 tablespoons of Worcestershire sauce
Slice the beef crosswise into 1/8- to 1/4-inch thick strips, and coat it
with flour and salt. Melt 2 tablespoons of butter in a skillet, and
quickly brown the meat. While the meat browns, boil the onion until
it's tender.
Add the onion and garlic to the skillet, cook a couple of minutes.
Spoon the mixture into a bowl and put aside.
Add 2 tablespoons of butter to the skillet, and stir in 2 tablespoons of
flour. Add the tomato paste, bouillon and 1/4 teaspoon of salt. Stir in
1 1/4 cups of water. Cook on medium-high until it bubbles.
Pour in the cooked meat mixture, the sour cream and mushrooms,
and stir in 2 tablespoons of Worcestershire sauce. Cook 5 minutes on
medium-low, stirring ocassionally.
Serve over cooked egg noodles.
with flour and salt. Melt 2 tablespoons of butter in a skillet, and
quickly brown the meat. While the meat browns, boil the onion until
it's tender.
Add the onion and garlic to the skillet, cook a couple of minutes.
Spoon the mixture into a bowl and put aside.
Add 2 tablespoons of butter to the skillet, and stir in 2 tablespoons of
flour. Add the tomato paste, bouillon and 1/4 teaspoon of salt. Stir in
1 1/4 cups of water. Cook on medium-high until it bubbles.
Pour in the cooked meat mixture, the sour cream and mushrooms,
and stir in 2 tablespoons of Worcestershire sauce. Cook 5 minutes on
medium-low, stirring ocassionally.
Serve over cooked egg noodles.
| Try our variation: Cream Stroganoff |
| The Main Courses Chef presents ... Traditional Stroganoff at The Fatted Café |
| | Back to the Lobby | The Dinner Menu | More Main Courses | German Dishes | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
