From Scratch Beef Stroganoff
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Yield: 4 to 6 servings
I loved stroganoff as a kid, but as a working mom I found it tough to cook after work. This recipe works well with ground beef for weeknights or cubed chuck for weekends, when there's a little more time to cook.Ingredients:
2 pounds cubed or ground beefflour, salt, pepper to dredge meat
1/2 cup red wine
1 medium onion, chopped
1/2 cup sliced mushrooms
1 garlic clove, minced
2 to 3 tablespoons sour cream
1 cup milk or cream
black ground pepper to taste
1 tablespoon olive oil
1 bag wide egg noodles
1 tablespoon butter or margarine to coat noodles after they're cooked.
Instructions:
10 inch or larger fying pan.Meat cubes in 1/2 inch cubes or less.
Mix flour, salt and pepper in a zippered plastic bag. Add meat and shake until well coated (or, if using ground beef, brown in skillet).
Coat frying pan with olive oil and heat until a drop of water spits. Add onion and saut
Additional Notes:
If using ground beef, adjust cooking time so tastes are blended well but meat doesn't get too dark.This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know.
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