Beef Stroganoff
Ingredients
- 1/2 pound flank steak, sliced across the grain
- flour for dredging
- 3/4 pound fresh mushrooms, cleaned
- 1 Tbsp butter
- 2-3 shallots, minced
- 1-2 Tbsp oil
- 1 to 1 and 1/2 cups beef broth
- 1 dried dill blossom, crumbled or 1/4 tsp dillweed
- 1 cup sour cream
- salt to taste
- Noodles
Instructions
Cook the mushrooms in the butter and oil until done, remove. Cook the noodles in a separate pot. Sweat the shallots in the oil left in the pan (may need to add more). Remove. Dredge the steak in flour and brown on med high to high heat, if oil is left add a little more flour, add broth, dill and vegetables, cook a little bit longer (should look like thin gravy), remove from heat and stir in the sour cream. Serve with noodles on the side.