Casseroles > Russia > Beef Stroganoff >
Beef Stroganoff
Befstroganov (Russian)
1 LB top round steak (1"-thick), trimmed
1 C onion, chopped
2 TBS parsley
2 TBS Dijon mustard
3/4 tsp. salt
1/2 tsp. black pepper
2 C mushrooms, sliced
3 garlic cloves, minced
1/3 C flour
1 C beef broth
1 (8-ounce) container low-fat sour cream
2 C cooked Egg Noodles
Cut top round steak diagonally across the grain into 1/4-inch-thick slices. Place steak, onion, parsley, salt, pepper, sliced mushrooms and garlic cloves in a crock pot. Place flour in a small bowl. Gradually add the beef broth, stirring with a whisk until blended. Add broth mixture to the crock pot, mix well. Cover and cook on high-heat setting one hour. Reduce to low-heat and cook seven to eight hours or until steak is tender. Let stand for about ten minutes, and then stir in sour cream. Serve beef stroganoff over egg noodles.
Trivia: The name-origin of Beef Stroganoff is in some dispute. Some say the dish was called Stroganov after Baron Alexander Stroganov (1733–1811), while others claim it was named after Russian military commander Count Pavel Stroganov (1774-1817).
Recipe featured in the Food Fare Cookbook.
Related Link:
HOME | Recipes | News & Updates | About Food Fare | Contact | Site Map
