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Marlene’s Beef Stroganoff




Source of Recipe


Marlene at Cookskorner.com


Recipe Introduction


This is a wonderful stroganoff – one of the best I’ve tasted. I love that it doesn’t have mushrooms and that it is so easy to prepare. I didn’t have any sirloin and so I used some London broil that I had in the freezer. To compensate for that, I braised the meat with the ingredients that are included up to the point of adding the sour cream. When the meat was as tender as I wanted it, I added in the wine, sour cream and demi-glace. It added probably an hour to the prep time.


Recipe Link: http://www.cookskorner.com/forums/index.php?showtopic=1581&pid=26281&st=0&#entry26281

List of Ingredients




2 lbs. beef sirloin
6 tablespoons butter
1 cup chopped onion
3 tablespoons flour
1 tablespoon ketchup
1 1/2 cups beef stock or broth
1or 2 cloves, finely minced garlic
1-1 1/2 cups sour cream
1 or 2 teaspoons beef demi-glace
Pepper to taste
½ cup red wine
Rice or egg noodles


Recipe



Trim the beef of extra fat and cut into 1/2 inch thick slices. Melt 2 tablespoons of the butter in skillet. Brown the beef, and set aside. Add the remaining butter to the skillet and sauté the onion and garlic until golden. Add the flour, ketchup and pepper. Mix well. Add broth, stirring. Reduce heat and simmer 5 minutes, stirring occasionally.

Add the wine and sour cream, stirring until combined. Add demi-glace now if using. Return beef to the skillet and simmer until the beef is heated through, about 5 minutes.

Serve over rice or egg noodles.

Serves 4.