Beef Stroganoff originates from Russian cuisine. It is enjoyed around the world. While this beef stroganoff recipe is not a garden recipe, the contributor was very excited to contribute a recipe.
Yield: 6 servings
Contributed by: Sheila C. in Santa Barbara, CA.
2 pounds sirloin steak, about 1/2 inch thick
6 tablespoons butter or margarine
1 cup shopped onion
1 clove garlic, finely chopped
1/2 pound mushrooms, sliced 1/4 ” thick
3 tablespoons flour
1 tablespoon catsup
1/8 teaspoon black pepper
1 can beef broth (10 1/2 oz.)
1/4 cup dry white wine
1/4 tablespoon dillweed
1 1/2 cups sour cream
1 1/2 cup wild rice
4 cups white rice
2 tablespoons parsley
Cook rice, mix together and set aside.
Trim fat from sirloin.
Cut into 1/2″ slices.
Cut each strip to about 1″ long.
Melt 2 tablespoons butter or margarine in a large skillet.
Add strips of sirloin , just enough to cover the bottom of the skillet. Sear quickly on all sides. Set aside beef on a plate.
Continue to sear all sirloin strips.
Put remaining butter or margarine into the skillet.
Add and sauté onions, garlic and mushrooms for about 5 minutes.
Remove from heat.
Add flour, catsup, salt and pepper. Stir until smooth.
Gradually add beef broth, bringing to a boil.
Stir, reduce from heat and let simmer for 5 minutes.
Add wine, dill and sour cream, stirring until well blended together.
Add beef and simmer until sauce and beef are hot.
Pour stroganoff over rice.
Sprinkle parsley over the top and serve.
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