|
2 pounds sirloin steak, cut 1-inch thick
1 tsp. Dry mustard
2 cups sliced fresh mushrooms
1/2 tsp. salt
1
cup finely chopped onion
2 tbs. flour
1/4 cup butter or shortening
1/2 cup water
3 beef bouillon cubes
1 cup dairy sour cream
1 cup boiling water
4 cups cooked rice
2 tablespoons tomato paste
Cut
steak into thin strips 2 1/4 inches long.
In large skillet, saute mushrooms and onion in 3 tablespoons butter until
golden brown. Remove from skillet.
Add remaining tablespoon of butter; brown meat on all sides 15 minutes.
Dissolve bouillon cubes in boiling water; pour over meat.
Add tomato paste, mustard and salt. Cover. Simmer
45 minutes until tender.
Combine flour and water.
Slowly stir into meat mixture. Cook, stirring constantly
until mixture comes to a boil.
Reduce heat. Add mushrooms, onions and sour cream. Heat, but do not boil.
Serve
over hot rice.
TIP: The flavor improves if beef stroganoff is prepared the day before.
Add the sour cream
when reheating
|
