Beef Stroganoff

Some of us love it, some of us hate it, some of us are allergic or can’t even stand the smell. In any case, for family tradition’s sake, here it is…

1.5-2 lb cubed steak, sliced into ~1 cm strips*
2 Tbsp garlic powder
1 Tbsp onion powder
2 10.5-oz cans cream of mushroom soup
½ C ketchup
1 Tbsp Worcestershire sauce
12-16 oz sour cream
salt & pepper to taste

*The best way to slice the cubed steak is to place it in the freezer 2-3 hours ahead of time to par-freeze the meat. This will make it stiff and easy to slice evenly, without being rock hard.

Brown cubed steak strips in an electric skillet or in a large, deep skillet on the stove over med-high heat. Evenly sprinkle on the garlic, onion, salt & pepper while it cooks. Do not overcrowd the pan: cook in batches if you need to (otherwise, the meat will not sear fast enough, but instead will just stew and become tough).

Turn heat to low and stir in soup, ketchup, Worcestershire sauce, and sour cream (less sour cream leaves richer flavor, while more makes the sauce lighter and more tangy – you choose). Sauce can be served as soon as ingredients are heated through, but allowing it to simmer on low for 20-30 minutes, stirring occasionally, will give best results.

Serve over hot buttered pasta.

Yields: 8-12 servings

Time to make: 30 – 40 min

Source: Pamela Peterson

Notes: Traditionally, stroganoff is served over egg noodles or other pasta, but it’s great on rice, toast, and even a variety of vegetables.

Published in: on September 1, 2009 at 10:32 pm  Leave a Comment  
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