Beef Stroganoff III

[mos]

Beef Stroganoff III

1 1/2 lb lean beef, top sirloin or similar
1 tsp salt
1 tsp ground black pepper
2 tbs butter
1 tbs extra-virgin olive oil
1 tbs all-purpose flour
1 cup beef stock, preferably unsalted or low sodium
1 onion, quartered and sliced
3 tbs sour cream, room temperature
Garnish: 1 tbs finely chopped fresh parsley

Cut beef into narrow 2-inch long strips about 1/2-inch thick. Sprinkle meat with salt and pepper and set aside.
Melt 1 tbs butter in a medium saucepan.
Blend in flour and cook, stirring constantly, for 2 min.
Gradually stir in beef broth, stirring and cooking until thickened and smooth.
Heat remaining 1 tbs of butter and 1 tbs olive oil in a skillet or sauté pan over medium heat. Add the onions and cook, stirring, until the onions are just tender.
Add the meat strips and quickly brown on all sides.
Add the beef and onions to the thickened beef sauce. Cover and cook on low for 10 min. Stir in sour cream and heat through, but do not boil.
Arrange the beef stroganoff on a platter over buttered noodles or hot cooked rice and garnish with the fresh chopped parsley. Serves 4

[Author]

Posts