| Beef Stroganoff
Eastern European
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| Pure comfort food, served over buttered noodles or rice. Kids love it. |
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| Ingredients |
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1/4 pound butter (divided use)
1 onion, chopped
1/2 pound mushrooms, sliced
1 pound beef, cubed and seasoned
2 tablespoons sherry or white wine
Salt and freshly ground pepper
Pinch ground nutmeg
1 cup sour cream
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Steps
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| 1 | Melt 2 tablespoons butter. Saute onions slowly until golden. Remove from pan. |
| | 2 | Add 1 tablespoon butter and sauté mushrooms for 5-7 minutes until they are cooked yet firm. Remove from pan and add to onions. |
| | 3 | Melt remaining butter. When foaming, add beef in small batches to fry quickly on all sides, about 5 minutes per batch. Repeat until all beef is cooked. Remove beef and add to vegetables. |
| | 4 | Deglaze lightly with sherry or wine. Add beef and vegetables back to pan, season with salt and pepper and a little nutmeg. Add sour cream, bring to almost boiling. Remove from heat and test for seasoning. |
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