Beef Stroganoff
beef stroganoff was named after a 19th-century russian count, and was 
popular in the 1960s and 1970s. 
instead of the rice or noodles usually called for, it is delicious spooned 
over toast. 
 
 
(makes 6 servings) 
 
1   2lb (900-g) filet or tri-tip (triangle tip) of beef, cut into 2 1/2
  in (5.75-cm) strips
  salt and black pepper to taste
2 Tbsp  (30 ml) vegetable oil
2 large  onions, chopped
3/4 lb.  (350 g) fresh mushrooms, wiped clean and sliced
2 cup  (500 ml) beef broth
1-1/2 cup  (375 ml) sour cream
6 slice  white bread, toasted
 
sprinkle the meat with salt and pepper. heat the vegetable oil in a large 
heavy-bottomed saute pan, add the meat and cook for just 1 minute over 
medium-high heat. add onions and cook, stirring often, over low heat for 4 
to 5 minutes. 
stir in the mushrooms, then the beef broth, and reduce the heat to a 
simmer. simmer, stirring often, for 15 to 20 minutes, until the meat is 
tender. add more salt if needed. 
stir the sour cream briskly, then add to the beef mixture. mix well and 
allow the stroganoff to thoroughly heat through. serve at once over toast. 
 
 
-- 
(ID: 7385) Mirror: rec.food.recipes: Thu, Jun 10, 2004


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