Beef Stroganoff
1 Lb. lean steak (like skirt steak) trimmed and cut into
strips.
1 can Consommé beef w/ gelatin
8 oz fresh mushrooms
1 medium onion
2 cloves garlic
8 oz sour cream
4 TBL butter* or margarine, divided, then melted
(*butter is better)
1/4 cup flour
Prepared Egg noodles buttered
Flour the steak strips thoroughly.
Brown steak in 1 TBL butter, remove to oven-safe bowl
and put in warm oven.
Sauté onions, garlic and mushrooms in1 TBL butter
until onions are translucent, but do not brown much.
Brown remaining flour in remaining butter to cook a
little - about 1-2 minutes.
Put vegetables in another oven-safe bowl and pour in
oven to keep warm.
Pour Consommé Beef soup into pan, Stir, scraping bits
from bottom of pan. Add sour cream to pan and stir
until thickened and bubbly. Add steak and vegetables
back to pan, and heat through.
Serve over hot, buttered Egg Noodles.
