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Beef Stroganoff
Ingredients
- 1 1/2 pounds beef filet, sirloin or porterhouse steak
- 3 tbsp butter
- 1 tbsp flour
- 1 cup beef broth or canned consommé
- 1 teaspoon prepared mustard
- 1 onion, sliced
- 3 tbsp sour cream, at room temperature
- salt and pepper to taste
Instructions
- Remove all the fat and gristle from the meat.
- Cut into narrow strips about two inches long and one-half inch thick.
- Season strips with salt and pepper and refrigerate two hours.
- In a saucepan, melt one and one-half tablespoons of butter and add the flour and stir with a wire whisk until blended.
- Bring the consommé to a boil and add all at once to the butter-flour mixture, stirring vigorously with the whisk until the sauce is thickened and smooth. Stir in the mustard.
- In a separate pan heat the remaining butter, add the meat and sliced onion and brown quickly on both sides.
- Remove to a hot platter.
- Add the sour cream to the mustard sauce and heat over a brisk flame for three minutes.
- Pour the sauce over the meat and onions, and serve.
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