More Great Recipes: Beef

Yet another Beef Stroganoff


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

1½ pounds steak or roast, cut into bite size pieces or slivers (eye of round is a good roast to use)
1½ cups all-purpose flour
2 tablespoons vegetable oil (plus more as needed)
1 cup onions, chopped
4 garlic cloves, chopped
2 cups sliced fresh mushrooms
1 tablespoon Worcestershire sauce
1 cup sour cream
1 can condensed tomato soup, undiluted
Tabasco, to taste
½ teaspoon each salt and pepper
1 can beef broth (or a little less)
½ cup red wine


1. Dip the meat strips in the flour. Heat the oil in a large skillet over medium-high. When the oil is hot, brown the meat, remove it from the skillet, and set it aside.


2. Reduce the heat and add the onions, garlic, and mushrooms to the skillet; sauté a few minutes. Add the remaining ingredients and put the meat back in the skillet; simmer for 45 minutes, stirring often. (This should be fairly thick but may need a little more broth if too thick [do not add wine or it will taste like wine].)


3. Serve over hot spaghetti and sprinkle with grated Parmesan cheese


Pairs Well With


Notes

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