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Beef Stroganoff

1 Tbsp flour

1/2 tsp salt

1 lb Harvest Haven sirloin steak, cut in 1/4-inch-wide strips

2 Tbsp butter

1 cup thinly sliced mushrooms

1/2 cup chopped Harvest Haven onion

1 clove Harvest Haven garlic, minced

2 Tbsp butter

3 Tbsp flour

1 Tbsp tomato paste

2 tsp prepared mustard

1 – 2 tsp Worcestershire sauce

1 1/4 cup Harvest Haven beef broth

1 cup sour cream

1 Tbsp lemon juice

Combine 1 tablespoon flour and salt; dredge meat in mixture.

Heat skillet, then add 2 tablespoons of butter. Brown sirloin strips quickly, flipping pieces to brown on all sides.

Add mushroom slices, onion, and garlic; cook 3 to 4 minutes or till onion is barely tender.

Remove the meat and mushrooms from skillet. Add 2 tablespoons butter to pan drippings. When melted, blend in 3 tablespoons flour. Add tomato paste, mustard and Worcestershire sauce.

Slowly pour in cold beef broth; cook, stirring constantly, until mixture thickens. Return meat and mushrooms to skillet. Stir in sour cream and lemon juice; heat briefly. Taste for salt and add more as needed.

Serve with rice, noodles or pilaf.

Makes 4 servings.

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