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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This was the first, and only Beef Stroganoff I have ever made. But it is the only one I have found like it. A lovely reddish color appears from the paprika. I have never had any other with the paprika and it really makes a difference in the flavor. Ingredients:
1 1/2 lbs beef, strips (3 x 1/2 x 1/2) |
1/4 cup flour |
1 teaspoon salt |
1 teaspoon fresh black pepper, divided |
3 tablespoons butter (or a little more if needed) |
2 cloves garlic, minced |
1 medium onion, minced |
1 1/2 teaspoons paprika |
16 ounces sour cream |
hot buttered wide egg noodles |
Directions:
1. Toss beef strips with flour, salt and 1/2 of the black pepper.
2. Heat butter in heavy skillet, add garlic and onion.
3. Saute until onion is transparent.
4. Spoon out and reserve.
5. Add meat to pan and brown quickly, a few pieces at a time, trying to keep meat pieces seperate.
6. Add extra butter if needed.
7. Keep pieces warm on platter.
8. After all pieces are browned, return onions and garlic to pan.
9. Blend in paprika and remaining pepper.
10. Fold in sour cream slowly, heat but do not boil.
11. Return meat to pan and heat through.
12. Serve over hot buttered noodles.
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