Beef Stroganoff

This is another recipe that I grew up with and it is SOOO delicious. It is a lot more involved than my normal recipes but it is great for special occasions when you want something fancier. The sauce is just a little bit tangy which makes it GREAT! The picture is courtesy of IFood and can be found here.

BEEF STROGANOFF

½ c. chopped onion
3 Tbsp butter
2 Tbsp salad oil
1 ½ - 2 lbs. round steak
3 Tbsp. flour (heaping)
1 tsp. salt
1/8 tsp. pepper
1 c. chicken bullion (1 c water – 1 cube chicken bullion)
1 can cream of mushroom soup
1 can water
2 Tbsp. tomato sauce
1 tsp. lemon concentrate
1 tsp. Worcestershire sauce
½ pt. sour cream (1 cup)

Melt butter; add onions – sauté for 5 mins. While sautéing, cut meat - cut fat off first. After onions are sautéed, take out and put in bowl and set aside. Mix flour, salt, and pepper in a bowl. Dip meat in flour, making sure to cover completely. Brown in oil – brown on one side and then turn over and brown on other side (if you have more mat than will fit in pan, brown both sides then push it to the side). You may need to add a little oil if it gets too dry while browning meat.

Dissolve bullion cube on heat. Put in blender and add left over flour. After blended, add to meat. Add onion and butter mix. Add cream of mushroom soup and 1 can water. Mix well. Add tomato sauce, lemon juice, and Worcestershire sauce. Simmer for 45 minutes – 1 hour, starting from time you brown meat – covered.

25 minutes before done, start cooking rice (long grain). For every cup of rice add 2 cups water and 1 tsp salt. Bring water to boil, add rice. Cover. Turn to low. Cook until water is gone – approximately 15 minutes.

When meat and rice are done turn off pans and add sour cream.