Beef Stroganoff

Beef Stroganoff                                 

1 clove garlic, minced                        1/2 cup chopped onion

1-2 T. canola or olive oil                     1 lb. London Broil or Top Round Steak, sliced thinly

1/4 cup flour                                      1/2 t. salt 

1/8 t. pepper                                      1 cup mushrooms (sauteed) 

2 T. ketchup                                        1 can beef broth (Use more if needed)

1/2 cup sour cream                            Wide egg noodles (cooked in salted water)

Combine flour, salt, and pepper in a gallon Ziploc bag.  Put sliced meat in bag, seal

tightly, and shake to coat meat. Set aside. Sautee garlic, onion in oil. Add meat, and brown

over medium heat. Add mushrooms (if desired), ketchup,and beef broth.  Cover tightly; cook

 over low heat 1 hour until tender.  (I add more broth during this time if too much liquid

absorbs or evaporates.  Don't let it get too thick.)  Stir occasionally. 

Stir in sour cream just before serving.  Serve over cooked noodles

NOTE: You can make double this recipe and freeze the extra. To freeze, cook the beef and simmer in the sauce. Do not add sour cream. Freeze in desired portions.  To use, defrost and heat up meat mixture, then add sour cream.


I prefer to use Minor's beef soup base, available at BJ's.