| Beef Stroganoff 2 T. veg. oil ½ cup flour ½ t. salt ¼ t. pepper 1 lb. beef stew meat 2 T. butter 1 med. onion thinly sliced 1 lb. mushrooms, sliced thick, or button mushrooms 2 cloves garlic, minced 2 cups beef broth 1 T. cornstarch 2 T. water ½ cup sour cream cooked egg noodles Heat the oil in a large skillet. Combine the flour, salt and pepper. Dredge the stew meat in the flour, shaking off excess. Brown the beef, don’t overcrowd the pan, cook in two batches if necessary. Remove the meat and set aside. Melt the butter in the same pan and add the onions and mushrooms. Cook until tender, adding the garlic for a few minutes at the end. Add the broth and bring to a boil, scraping up any bits in the pan. Return the meat to the pan, reduce the heat, cover and simmer until the meat is tender. Check for seasoning and add salt and pepper as needed. Add more broth or water as needed to keep the meat covered with liquid. Mix the cornstarch and water, stir into the broth and simmer until thickened. Add the sour cream and heat through, but do not boil. Serve over the egg noodles |
