Beef Stroganoff from Gael
This is one of Gael's favorite comfort food recipes. Rob is not a fan--he doesn't like the sour cream taste in the sauce or the added ketchip. We don't eat a lot of beef these days but this is a treat when we do. I make the same recipe out of the big red three-ring Betty Crocker cookbook I received as a wedding gift in 1993. Gael made this as her special treat on her birthday in 2010.
1 1/2 lb beef tenderloin or boneless top loin steak, about 1/2 inch think
2 T margarine or butter
1 1/2 c beef broth
2 T ketchup
1 t salt
1 small clove garlic, finely chopped
8 oz sliced mushrooms
1 med onion chopped (about 1/2 c)
2 T WONDRA flour (you can use regular but this helps so much with no lumps in the sauce)
1 c sour cream or plain yogurt
Cut beef across grain into strips. (For ease in cutting, partially freeze beef.) Cook beef in margarine in 10-inch skillet over low heat, stirring occasionally, until brown.
Reserve 1/3 c of the broth (I reserve 1/2). Stir remaining broth, ketchup, salt and garlic into skillet. Heat to boiling, reduce heat. Cover and simmer 10 mins or until beef is tender.
Stir in mushrooms and onions. Cover and simmer 5 mins or until onion is tender. (I always simmer it much longer.)
Shake Wondra flour and remaining broth in a tightly sealed container until well blended. Gradually stir into beef mixture. Boil and stir one minute, reduce heat. Stir in sour cream, heat until hot.
Serve over noodles or rice. Makes 6 servings.