Beef Stroganoff
Here's a favorite from The Times-Dispatch archives.
Makes 6 servings
1½ pounds beef tenderloin, thinly sliced and cut into ½-inch strips
2 tablespoons fresh lemon juice
½ teaspoon pepper
2 tablespoons butter
1 cup chopped onion
1 cup sliced fresh mushrooms
2 cups sour cream
2 tablespoons tomato paste
2 tablespoons flour
Place beef on a plate. Squeeze lemon juice over and sprinkle with pepper. Stir until seasonings are uniformly distributed. Set aside.
In a large skillet over medium-high heat, melt butter. Add onion and mushrooms and sauté, stirring, until onion is tender, about 3 minutes. Add beef and, stirring occasionally, brown on all sides, 2 to 3 minutes. Reduce heat to low. In a small bowl, stir together sour cream, tomato paste and flour. Mix into beef. Simmer until heated through, about 5 minutes.
Serve over hot noodles.
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