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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a wonderful stroganoff recipe I got from my grandma (who got it from a friend) and has become a family favorite. Most people that have tried it have loved it. I usually serve this over wide egg noodles and use a little more garlic. Leftovers will go fast and if you're out of noodles the sauce make a great dip for french bread. Ingredients:
2 lbs sirloin steaks |
1 lb mushroom (optional) |
1 cup onion, minced |
1/4 cup butter |
10 1/2 ounces beef bouillon |
1/4 cup ketchup |
2 garlic cloves, crushed |
2 teaspoons salt |
1/3 cup flour |
2 cups sour cream |
Directions:
1. Dice meat into bite sized pieces and set aside. Saute mushrooms and onion in butter until onions are tender. Remove from pan and set aside. In the same skillet lightly brown the meat. Meanwhile set aside 3/4°C Bouillon. Add the rest to the skillet along with the ketchup, garlic and salt. Stir to mix. Blend the reserved Bouillon and flour until smooth then stir into meat mixture. Add. mushrooms and onion to skillet and heat to boiling. Stir constantly. Boil about 1 minute. Stir in sour cream and heat, but do not boil. Serve over noodles or rice.
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