Recipes

Russian Beef Stroganoff

Ingredients:

1 tablespoon flour
1/2 teaspoon salt
1 pound beef sirloin, cut in 1/4 inch strips
2 tablespoons buffer
1 cup thinly sliced mushrooms
1/2 cup chopped onion
1 clove garlic, minced
2 tablespoons butter
3 tablespoons flour
1 tablespoon tomato paste
1 1/4 cups beef stock or 1 can condensed beef broth
1 cup dairy sour cream
2 tablespoons cooking sherry

Preparation:

Combine 1 tablespoon flour and salt; dredge meat in mixture.

Heat blazer pan of chafing dish, or skillet, then add 2 tablespoons butter. When melted, add sirloin strips; brown quickly on all sides. Add mushroom slices, onion, and garlic; cook 3 or 4 minutes till onion is barely tender.

Remove meat and mushrooms from blazer pan to plate. Add 2 tablespoons butter to pan drippings; when melted, blend in 3 tablespoons flour. Add tomato paste. Now slowly pour in cold meat stock.

Cook and stir till thickened. Return browned meat and mushrooms to blazer pan.
Stir in sour cream and cooking sherry; heat briefly. Keep warm over hot water.

Serve over parsleyed rice, hot buttered noodles, buckwheat groats, or pilaf.