Beef Stroganoff
Preparation time: 15 minutes
Total time: 20 minutes
Serving size: Serves 6
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A fast and easy way to enjoy this hearty classic.
A hot dinner in 20 minutes or less - Simple and Easy.
1 pound sirloin or beef tenderloin, cubed
1 pound fresh mushrooms, sliced
1 large onion, minced
1/4 cup butter or margarine
2 - 14 ounce cans beef broth
1/4 cup catsup
2 cloves garlic, crushed
2 teaspoons salt
1/3 cup flour
2 cups Meadow Brook sour cream
1 - 12 ounce package medium egg noodles, prepared as package directs, drained
In large pan, sauté onions and mushrooms in butter until onion is tender; remove from pan. In same pan, brown meat lightly on both sides. Add one can of broth, catsup, garlic and salt; stir. Cover and simmer 15 minutes. Blend reserved broth and flour; stir into meat mixture. Add mushrooms and onion. Heat to boiling, stirring constantly for one minute. Stir in Meadow Brook Sour Cream. Simmer mixture on low heat until thoroughly heated. Serve over warm noodles.
This recipe uses Meadow Brook Sour Cream.
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