Email to Jayne      

BEEF STROGANOFF

Source of Recipe

R. Ragan Genealogy News


Recipe Introduction

Mr. Ragan included this delightful recipe in his Genealogy newsletter. He said the 'secret' is to let it simmer for hours and hours! However, I think about 2-3 hours is about right...just test for tenderness.

List of Ingredients

2 pounds lean beef stew meat
1 cup chopped onion
margarine or vegetable oil to brown meat
2 bouillon cubes dissolved in 1-2 cups hot water
1-2 cloves garlic, minced
3 tbls. Flour
¾ tsp. Salt
¼ tsp. Pepper
½ cup sour cream
noodles or rice, cooked



Recipe

Brown meat in margarine; add garlic, onion, salt, pepper and
Bouillon-water. Allow to simmer on low heat, about
2-3 hours or until meat is very tender. Thicken with flour.
Add and mix in sour cream just before service over noodles
or rice.