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    Main Dish: Beef Stroganoff


    Source of Recipe


    Cooking for Graduate Students & Other Beginning Kitchen Dwellers (James W. Cooper)

    Recipe Link: http://wywahoos.org/wahoos/cookbook/cover.htm

    List of Ingredients




    2 lb sirloin steak
    1 medium onion diced
    1 lb fresh mushrooms sliced
    1 can beef bouillon
    4 Tb butter
    1 Tb dill seeds
    2 Tb dry sherry
    1 c sour cream
    a cast iron skillet

    Recipe



    Heat 2 Tb of the butter until foaming and add the sliced mushrooms. Cook over medium high heat until the mushrooms give up their liquid and cook through. Remove the mushrooms to a medium bowl. Cut the steak into small, uniform pieces, about 1/2 inch thick and 3/4" wide. Dry the pieces on a paper towel so they won't spatter and will brown better.

    Saute a few at a time in 2 Tb of the butter over medium high heat. You want to cook at a high enough temperature to brown the beef but not burn it. Add the diced onion while cooking the beef. When the pieces have reached medium rare, remove them to the bowl with the mushrooms and continue sauteing the remaining pieces. Add more butter if needed.

    When you have cooked all the beef, add the can of beef bouillon and raise the heat to high. Add the liquid that has accumulated in the bowl with the mushrooms and beef and boil the mixture down to a few tablespoons. Add the sherry, boil briefly, and then add the sour cream and dill seeds. Heat through and add the meat and mushrooms. Heat until warmed through, without allowing the sour cream to reach a boil, and serve over rice. Serves 4.

 

 

 

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