Monday, May 19, 2008

Beef Stroganoff

♥ 6 Tbls. butter
♥ 2 Tbls. minced onion
♥ 2 pounds beef tenderloin, cut thin in 1 x 2 1/2 inch strips OR for a more economical version, 2 pounds lean ground beef
♥ 1/2 pound mushrooms, sliced
♥salt to taste
♥freshly ground black pepper to taste
♥ 1/8 tsp nutmeg
♥ 1 1/2 cup sour cream at room temperature

Melt 3 Tbls. butter in a heavy skillet. Add the onion and cook slowly until tender. Turn the heat to medium, and add the beef. If using tenderloin, cook briefly to brown all sides. If using ground beef, cook thoroughly. Remove the beef and onions, setting aside. Add the remaining butter to the skillet, and cook the mushrooms, about 3 minutes. Season with salt, pepper, and nutmeg. Whisk the sour cream into the pan. Do NOT allow it to boil. Return the beef and onions to the pan, just long enough to heat through. Serve over rice or noodles.

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