Beef Stroganoff


2 lbs. fillet of beef or boneless beef sirloin, 1/2 " thick
6 Tablespoons of butter or margarine
1 cup chopped onion
1 clove garlic, finely chopped
1/2 lb. fresh mushrooms, sliced 1/4" thick
3 Tablespoons flour
1 Tablespoon catsup
1/2 teaspoon salt
1/8 teaspoon pepper
1 can (10 1/2 oz) beef broth, undiluted
1/4 cup dry white wine (I use cooking sherry)
1 Tablespoon snipped fresh dill, or 1/4 teaspoon dried dill weed
1 1/2 cups dairy sour cream

Trim fat from beef.  Cut crosswise into 1/2" thick slices. Cut each slice across grain into 1/2" wide strips.
Slowly heat large, heavy skillet.  In it, melt 2 Tablespoons butter.  Add just enough beef strips to cover skillet bottom; over high heat, ear quickly on all sides.  With tongs, remove beef as it browns.  Brown rest of beef; set aside.
In remaining hot butter in same skillet, saute' onion, garlic, and mushrooms until onion is golden---about 5 minutes.  Remove from heat.  Add flour, catsup, salt and pepper; stir until smooth.  Gradually add broth, bring to boiling, stirring; reduce heat and simmer 5 minutes.
Add wine, snipped dill and sour cream, stirring until well combined.  Add beef; simmer just until sauce and beef are hot.
Serve over rice or noodles.  Sprinkle with dill.
Serves 6.

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