Tuesday, November 6, 2007

Beef Stroganoff

Nothing is better than my grandmother's recipe for stroganoff. I have no idea where she got it, but we've been making it for decades. I'm purposely not putting a picture with this one because if you've seen orange vomit, you've seen this. Really, it's super orange. I like to spoon mine over egg noodles.

Beef Stroganoff

2-3 onions, chopped
2 cloves garlic, minced
2-3 lbs Sirloin or Chuck Roast (I'm cheap and use beef stew bits)
6 oz can tomato paste
1 pint sour cream
2 T oil
2 T flour
1 can beef consume
1-2 T Worcestershire
Salt and pepper
1 can mushrooms, undrained (optional)

Saute onion, garlic, and beef in oil until onion is soft. Mix a enough consume with the flour to make a thin paste, stir into pan before adding the rest of the consume. You don't want flour lumps. Add Worcestershire, salt, and pepper. Simmer 1-2 hours, until meat is tender. Add tomato paste and mushrooms- cook for another 15 minutes. Take off heat and add sour cream. Serve over noodles.

If you don't use the mushrooms, you may want to add a little water to get enough liquid for the sauce. I always forget that, but it still comes out fine and just a bit thick.

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