Beef Stroganoff, a dish that originated in the 1800s, was named after a member of an aristocratic Russian family
– 3 medium onions, peeled and chopped.
– 1½ lb. beef (filet, tips, or tenderloin), sliced in short, thin strips.
– 1 pinch salt.
– 1 pinch pepper.
– 2 tbsp. butter.
– 2 tbsp. flour.
– 1 tsp. ground dry mustard.
– 1 c. beef broth (or water with bouillon).
– ¼ c. sour cream fresh parsley to garnis.
Step 2: Add beef, cover, and cook for 5 minutes over medium heat. Remove cover and sauté for another 5 minutes, or until meat is cooked through. Add salt and pepper, stir, and remove from heat.
Step 3: Melt butter in a small saucepan. Add flour and dry mustard and beat mixture with a wire whisk. Cook for one minute, then gradually add beef broth. Stir constantly until sauce is fairly thick.
Step 4:Add sour cream, mix well, and pour sauce over meat and onion mixture.
Step 5:Heat through, being careful not to boil. Garnish with sprigs of fresh parsley and serve hot.
Note : *Try serving “straw potatoes” with beef Stroganoff. Wash and peel four potatoes. Cut into long thin strips. Pour about one inch of oil into a large frying pan. Heat over medium heat. Place potatoes in oil with a slotted spoon. Fry for 10 to 12 minutes, stirring gently.When potatoes are golden, remove with a slotted spoon and drain on paper towels. Serve hot.