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Homestyle Beef Stroganoff Michelle Losey's Style

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Why I Love This Recipe

I actually got this recipe from my Great Grandma through my Grandma. This is a Finnish and Dutch recipe.

Ingredients You'll Need

1 nice roast beef (not to much side fat or too much marbling) fresh or unfrozen
4 cups of water
4 Beef bullion cubes
Dash of worchester sauce
Garlic powder
4 cups of sliced button mushrooms (or more depending on the size of your roast)
4- 5 yellow cooking onions cut in 1/4's
At least 1 1/2 cup sour cream (depends on your families taste but personally I add more)
Wide egg noodles


Your gonna cook your roast the day before you make the stroganoff!

Put Your roast, water. worchester sauce and bullion cubes in large roaster

Sprinkle w/ a lil garlic powder

Cover with tin foil w/ a few fork holes in it to vent

Bake in low 325 oven for 1 hr

Remove tin foil and throw away and flip over roast

Continue baking Flip over as it starts to brown

Add water if it gets to low (doubt it will though)

Just before roast is done remove from oven and cut in bite size chunks or slices (whichever you prefer)

Return beef to roaster and bake 'till done

Cool slightly and put in a large bowl broth and all cover and put in fridge overnight

Next day:

Put Roast pieces and broth in big enough pan on stovetop and reheat

Taste broth if its too salty add a lil water (if not salty enough add more beef bullion)

Caramelize onions in butter and add to broth

Add mushrooms to broth

A few shakes of pepper

Simmer until mushrooms are done

Put couple TBS or more of cornstarch in a cup add water a lil at a time to make a thick paste

Drizzle cornstarch into broth stirring constantly (if you put it in too fast or don't stir fast enough you'll get chunks in your gravy!!!)

Add until you get a thick gravy

Shut off heat and let cool a little before adding sour cream (If its too hot the sour cream will curdle but you do want it hot enough to heat the sour cream)

Serve over cooked noodles:

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