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Beef Stroganoff 2

Source of Recipe

Joanne


List of Ingredients

1 1/2 pounds beef tenderloin -- cut in thin strips
2 tablespoons SGWW flour(stone ground whole wheat)
2 tablespoons butter
2 tablespoons olive oil
6 cloves garlic, chopped finely
1 1/2 cups beef bouillon
1/4 cup sour cream
2 tablespoons tomato paste
1/2 teaspoon paprika
1/2 teaspoon Beau Monde spice mix
Salt to taste
1/2 cup sour cream (in addition to the above measure)




Recipe

Dredge beef in flour. In a heavy skillet, melt butter with
oil and brown the beef (about 5 minutes). Add Garlic and
salt and pepper. Cook garlic until it begins to brown
(don't let it get dark or it will be bitter.) Add bouillon
to beef, quickly and --all at once--stirring well. Bring to
a boil. Combine sour cream, tomato paste, paprika and spice
mix. Slowly stir sour cream mixture into beef mixture. Turn
heat to low and bring to a bare simmer. Cook 15-20 minutes,
stirring frequently and never allowing mixture to boil. When
meat is tender remove from heat and add remaining 1/2 cup
sour cream, stir in and serve.
Serves 6

Several companies make a beau monde mix--the one I like best
is from Spice Islands, but really --any of them will do. If
no beau monde try to make your own by combining parsley,
thyme, basil, lemon zest (or lemon pepper), onion powder,
and garlic powder in descending order of quantities. The
only problem is that you will end up with more than you need
for one recipe and will have to store the extra until used.