Monday, March 28, 2011

Beef Stroganoff

This recipe has been a Sunday Dinner staple in my family for years.  I can always tell when Mom is making it because it fills the house with the most mouth-watering aroma that makes you want to skip cocktail hour and head straight to the dinner table!  My Gramma found his recipe years ago in the Cotton County Cookbook and now another generation of diners are enjoying it. 

Beef Stroganoff

4 pounds beef sirloin, cut into 1/2 inch thick strips
Salt and pepper to taste
1 stick butter
3 cloves garlic, minced
1 bunch green onions, sliced
5 tablespoons flour
2 cans beef broth
1 can beef consomm√©
2 heaping tablespoons Dijon mustard
1 (6oz.) jar sliced mushrooms, drained
1/2 to 3/4 cup sauterne wine
1/2 to 3/4 cup sour cream

Remove all fat from the beef.  Cut the beef into 1/2-inch strips across the grain of meat.  
Melt one stick of butter in large skillet, or dutch oven.
Place beef into skillet and salt and pepper to taste.  Brown the beef then add the onions and the garlic.  
Saute for a couple minutes until the onions are tender. Add flour and mix well.  Cook for about one minute then add mushrooms, beef broth and consomm√© and Dijon mustard.  
Bring to a gentle boil then cover and simmer for 2 to 3 hours, stirring occasionally.
With 10 to 20 minutes left before serving, add wine and sour cream and heat through.
Serve immediately with egg noodles.

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