Beef Stroganoff 2

Course : Beef
Serves: 6
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2 pounds filet of beef
6 tablespoons butter
1 cup onion -- chopped
1 clove garlic
1/2 pound fresh mushrooms -- sliced
3 tablespoons flour
2 tablespoons meat extract paste
1 tablespoon ketchup
1/2 teaspoon salt
1/8 teaspoon pepper
1 can beef bouillon -- (10 1/2 oz.)
1/4 cup dry white wine -- optional
1 tablespoon snipped fresh dill or 1/4 tsp. dried dill weed
1 1/2 cups commercial sour cream
1 1/2 cups cooked wild rice tossed with
4 cups cooked white rice

Preparation / Directions:

Trim fat from beef and cut into 1/2-inch strips. Melt 2 tbs. butter in a heavy skillet and sear beef quickly on all sides (do only enough at one time to cover bottom of pan). Set beef aside. In remaining butter saute the onion, garlic, and mushrooms until onion is golden. Remove from heat and add flour, extract, ketchup, salt, pepper, and stir until smooth. Gradually add bouillon, bring to a boil, stirring. Reduce heat and simmer 5 minutes. To this point may be made ahead of time. Over low heat, add wine, snipped dill, and sour cream, stirring until well combined. Add beef, simmer just until sauce and beef are hot. Serve with rice or noodles.


Nutritional Information:

308 Calories (kcal); 12g Total Fat; (36% calories from fat); 5g Protein; 43g Carbohydrate; 31mg Cholesterol; 557mg Sodium

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