Beef Stroganoff
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INGREDIENTS 1-1/2 pounds top sirloin, thinly sliced
6 tablespoons butter
1 small onion, diced
1-1/2 cups mushrooms, sliced
3 tablespoons flour
2 beef bouillon cubes
2 cups hot water
1 tablespoon ketchup
1/2 teaspoon paprika
1/2 teaspoon dried basil
1/4 teaspoon nutmeg
3 tablespoons sherry
8-ounces sour cream
1 (8-ounce) package egg noodlesHeat sauté pan over medium-high heat. Sauté half of beef in 1 tablespoon butter briefly to brown. Remove beef and any juices from pan into a bowl. Repeat with second half of beef.
In same pan, without washing, add 1 more tablespoon butter and sauté the onions and mushrooms until soft. Remove to bowl with beef.
Melt remaining 3 tablespoons butter. Whisk in flour and cook, stirring, for 2 minutes. Dissolve beef bouillon cubes in hot water and whisk into the butter-flour mixture, slowly to prevent lumping. Add ketchup, paprika, basil, and nutmeg. Bring to a boil, reduce heat, and simmer for 10 minutes.
Add meat and mushrooms with onions to sauce and continue to simmer for 10 minutes more. Remove from heat and stir in sherry.
To serve, boil egg noodles according to package directions. Serve Beef Stroganoff over noodles, with a dollop of sour cream on top.