Tuesday, November 9, 2010

Steak Stroganoff (AKA Roney Stroganoff)

{Sorry, no pictures}

1 lb. beef tenderloin steak or sirlion steak
1 Tbs. all-purpose flour
1 (8 oz) sour cream
2 tsp. instant beef bullion granules
1/2 c. water
1/4 tsp. pepper
2 Tbs. margarine or butter (we used EVOO)
1 1/2 c. sliced fresh mushrooms (my kids don't like mushrooms, so I don't add this)
1/2 c. chopped onion
1 clove garlic, minced
hot cooked noodles or rice

Slice the beef (across the grain) into bit size strips (sometimes it helps if the beef is partially frozen when slicing). Combine flour and sour cream. Stir in bullion granules, water, and pepper. Set aside. In a large skillet cook the beef in margarine over high heat until done. Remove. Sautee onion, garlic, and mushrooms in more margarine. Return everything to skillet (meat, sauteed veges, and sour cream mixture). Cook and stir over medium heat until bubbly. Cook and stir 1 minute more. Serve over noodles or rice.

We only eat this if we can find the steak on sale, but it's a fun way to switch in up!

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