Wednesday, September 28, 2016

Classic Beef Stroganoff

This is not the best picture, but this recipe is BY FAR my favorite for beef stroganoff.  There is a secret ingredient that varies from most traditional stroganoff recipes but I love the boost in flavor that it gives:  *drumroll please* : tomato paste!  And only a small amount, just a couple of tablespoons but it's just the right touch to make this the most scrumptious beef stroganoff.  This comes together quite quickly- making it perfect for a weeknight meal but it's also fancy enough to serve to dinner guests.  Serve it over brown rice or noodles, both are great!  I hope you enjoy it as much as I do!

Classic Beef Stroganoff
From Egg Free Bakery 

1 boneless beef sirloin steak (1 lb or 12 oz) 
1 cup sour cream
2 tbsp tomato paste
2 tbsp flour
1/2 cup beef broth
1/4 tsp pepper
2 cups sliced mushrooms, optional
1/2 cup chopped onion
1 clove garlic, minced
2 tbsp butter

Thinly slice meat across (against) the grain into bite size pieced.  In a small bowl, stir together sour cream, tomato paste, flour, beef broth and pepper; set aside.  In a large skillet, cook meat, mushrooms, onion, and garlic in butter over medium high heat for 5 minutes or until desired doneness.  Drain off fat.  Stir in sour cream mixtures.  Cook and stir until thickened and bubbly, then cook one minute longer.  Serve over hot noodles or rice.  Yield 4 servings.

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