Tuesday, December 16, 2008

Beef Stroganoff

8 ounces uncooked egg noodles

1/4 up flour

1/2 teaspoon salt

1/4 teaspoon pepper

1 1/4 pounds beef tenderloin steaks, or tips, (even stew meat or ground beef works)

4 tablespoons butter , divided

3/4 cup chopped onion

12 ounces sliced mushrooms ( i leave these out)

1 can (10 1/2 ounces) condensed beef broth

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

1 cupo sour cream (room Temperature)

fresh chives (optional)

1. cook noodles according to package directions, drain and keep arm.

2. Combine flour, salt pepper in a large resalable food storage bag.cut steaks into 1 1/2 inch 1/2 inch strips; add half the beef to flour mixture. Seal bag; shake to coat well, repeat with remaining meat. Discard flour mix.

3. Melt one tablespoon butter in large nonstick skillet over med-high heat. Add half the meat, stir and cook until brown on all sides, transfer to bowl, repeat with 1 tablespoon butter and remaining meat. transfer to same bowl and set aside.

4. Melt remaining 2 tablespoons butter in same skillet over med-high heat. Add onion, cook 5 mins, stirring occasionally. Add mushrooms; cook and stir 5 mins or until tender.

5. Stir in broth, tomato paste, & Worcestershire sauce ; bring to a boil, scrapping up any browned bits.

6. Return beef and any accumulated juice to the skilet; cook about 5 mins or until heated through and sauce thickens. Stir in sour cream; heat through. DO NOT BOIL.7. SERVE BEEF MIXTURE OVER NOODLES. Garnish with chives.