Beef Stroganoff (Aunt Jeannie's Recipe) *
Cut round steak or chuck into cubes ro strips and shake in seasoned flour. Brown 1/2 c. minced onion in 1/4 c. butter. Remove from pan. Brown meat and remove from pan. (I use butter for this part and cook it slowly so butter doesn't burn! I hate to admit this, but I use about a 1/2 lb. butter! It just seems to add so much to the recipe!) Add at least 1/4 c. water to the pan and stir all the bronwed particles from bottom of pan. Add meat, onions, 2 small (4 oz.) cans mushrooms pieces and stems, drained, and about 1 c. or more of boiling water, & 6 chicken boullion cubes, crumbled. Turn heat to low; cover and cook for 2 1/2 - 3 hours, stirring occassionally. About 1/2 hour before serving, stir in 1 (16 oz.) container of sour cream and stir to blend. Serve over buttered noodles and sprinkle with slivered almonds and poppy seed.
*I have tweaked this recipe from it's original version and this seems to be the way we like it best. I'm used to just throwing in seasonings, etc., so my measurements are approximate. I think the flavor is just a bit different each time I make it. But is is sooo-o-o-o-o gooo-o-od!
Pairs Well With
I got this recipe from my aunt when I was about 16. I haven't yet found a recipe for beef stroganoff that I liked better than this one! This is also the one that is requested most often!