Flank Steak Stroganoff
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INGREDIENTS 2-1/4-pounds flank steak
6 tablespoons butter
1 garlic clove, halved
1 cup chopped onion
2 (6-ounce) cans button mushrooms, drained
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
3 beef bouillon cubes, crumbled
1 (10-1/2-ounce) can condensed beef broth, undiluted
1/4 cup dry white wine
1 tablespoon snipped fresh dill, or 1-1/2 teaspoons dried dillweed
1 cup sour creamPlace steak in freezer for 15 minutes; it will be easier to slice.
Trim off excess fat. Slice steak, 1/4-inch thick, across the grain. Cut long strips into 2-1/2-inch pieces.
In a large skillet, heat 2 tablespoons of the butter until very hot. Add sliced steak (just enough to cover bottom of pan); brown quickly on both sides. Remove from pan as it browns; continue browing the rest of the beef.
Add remaining butter to skillet. Sauté garlic, onion, and mushrooms 5 minutes. Remove from heat; discard garlic.
Stir in flour, salt, and pepper until smooth; add bouillon cubes. Gradually stir in broth. Bring to boiling, stirring until thickened. Reduce heat, simmer 5 minutes.
Over low heat, stir in wine, dill, and sour cream. Add the browned beef; heat slowly until thoroughly hot.
Makes 6 to 8 servings