Sunday, August 7, 2011

Beef Stroganoff

Serves 8

½ LB mushrooms, sliced
1 medium onion chopped
½ stick butter
2 lbs top sirloin
1 tsp salt
1 10oz can beef broth
1 cup sour cream
Egg noodles

Saute mushrooms and onion in 2 tbsp butter. Once golden brown remove from pan. Cut meat into strips. Melt the rest of the butter in a large skillet. Coat meat with flour and then brown in butter.  Add salt and broth mixture. Simmer, stirring occasionally for about 45 minutes or until meat is tender. Add mushrooms and onions.  Add sour cream a little at a time so it won’t curdle. Simmer until blended. Serve over egg noodles.

The Lineman’s Wife
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