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Dish up Beef Stroganoff for special occasions

December 28, 2010

This is a wonderful entree. It’s really good for a family but also good for company. This can be made ahead and refrigerated. Heat just before serving.

It’s a wonderful suggestion for something special like a New Year’s Eve party or a birthday party.

— Courtesy of B. Marie Byers, member of Hagerstown Lioness Club. The group meets the first Thursday of each month at Academy Theater Banquet & Conference Center in downtown Hagerstown. For more information, call 301-733-0157.


Jack’s Favorite Beef Stroganoff


1 cup (2 sticks) butter
1 1/2 cups finely chopped onion
1 1/2 pounds fresh mushrooms, sliced
3 1/2 pounds top round beef, cut into 1/2-inch-by-1/2-inch-by-2-inch strips
6 tablespoons flour
1 1/2 cups bouillon
1/2 teaspoon salt
6 tablespoons tomato paste
4 teaspoons Worcestershire sauce
3/4 cup sour cream
1 1/2 cups whipping cream
8 cups cooked rice


Melt 1/3 cup butter in large sauce pan or large skillet over low heat. Add onions and saute until golden. Remove and set aside.

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Melt remaining 2/3 cup butter in sauce pan. Add mushrooms and turn off heat.

Roll beef in flour and saute in pan with mushrooms over medium heat until browned. Add bouillon, salt and onions.

Cover and reduce heat. Simmer gently until beef is tender, about 1 hour. Stir occasionally.

Add tomato paste, Worcestershire sauce, sour cream and heavy cream. Stir after each addition. Heat thoroughly for about 30 minutes, but do not boil.

Serve with fluffy rice.

Serves 10 to 12.

— Courtesy of B. Marie Byers; adapted from a recipe from a Better Homes and Gardens issue from the 1960s.

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