- Cooking Time: 20 minutes
- Servings: 6 to 8
- Preparation Time: 20 minutes
BackstoryI found the original recipe for this dish in an old cookbook while shopping in a book store, in the late '60s. I tried this out and served it to my girlfriend, who found it really delicious. I made it once or twice after that before we broke up.
When I got married in 1979, my wife asked me to cook something she had never tried. The beef stroganoff I cooked 10+ years previously came to mind. Using memory, as well a change in type of beef used, I cooked it up for her. She really enjoyed it. While the kids were growing up, I made this for them over the Christmas school break, and have made it during Christmas holidays ever since.
My children have tried to copy this, but always come back to say Dad's cooking is still the best. I believe that this dish is made with love and now my grandchildren are learning to love this dish, as well.
Submitted by: "Gerry Garrison"
- 2 medium onions, diced. (I use sweet onions)
- 5 cloves garlic, diced. (we like lots of garlic)
- 1/2 pound white mushrooms, sliced
- 1 1/2 lbs flank steak, sliced into 1" by 1/2" strips
- 5 tbl spoons butter or margarine.
- 16 oz sour cream
- 1 tbl spoon nutmeg.
- In large frying pan, on medium heat, fry onions and garlic in 1 tbl spoon of butter. Cook until cooked to glazed and place in a bowl.
- Add another tbl spoon butter to frying pan and cook mushrooms until done (about 5 minutes). Place in a separate bowl from the other cooked ingredients.
- Add another tbl spoon butter in pan and cook 1/2 the flank steak strips until all sides are brown (about 3 minutes). Put in a bowl separate from the other cooked ingredients.
- Add final tbl spoon butter and cooked the rest of the flank steak strips as above.
- Combine all cooked ingredients with the rest of the flank steak and add the sour cream, stirring until sour cream is thoroughly stirred in.
- Add nutmeg and lightly toss. Simmer for 5 minutes and serve over rice or cooked pasta.